A festive fall recipe! I had lots of leftover canned pumpkin from making a pumpkin banana bread, but wanted to try using it in a savoury dish. They are quite soft since I didn’t add any flour or grains, but they are delicious on a salad or eaten on their own topped with some guacamole.


Pumpkin Black Bean Veggie Burgers

These burgers are very flavourful and yet so easy to make - no blender or food processor needed. They are pretty soft (adding some flour, ground flax or oats may help to adsorb some of the moisture) but I have been enjoying these added on top of a salad to add extra protein. They would work well in a wrap too. 

Servings 6 patties
Author Andrea Docherty, RD


  • 1/2 cup canned pumpkin
  • 1 can black beans drained and rinsed
  • 1/2 onion finely chopped
  • 1 tbsp olive oil
  • 1/3 cup cilantro chopped
  • 1/2-1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cinnamon
  • 1/4 tsp all spice (optional)
  • 1 tbsp chopped garlic (or about 1-2 cloves minced)
  • salt and pepper


  1. Heat oil a large frying pan or skillet at medium-high heat. Cook onions for a few minutes until soft. Remove from heat.

  2. Add black beans to a large bowl and mashed with a fork or potato masher. Leave a few chunks for texture. 

  3. Add pumpkin, onions, cilantro, garlic and spices. Mix well to combine. Adjust seasoning amount to your preference. 

  4. Form into 5-6 patties and let sit for 10 minutes. Heat oil in frying pan and cook the patties at medium heat about about 3 minutes until a golden crust forms and then flip and cook the other side. Repeat for all patties. 

  5. Serve on salads or wraps. Would go great with sliced avocado or guacamole on top.