Quinoa and pumpkin burgers are a simple, healthy recipe perfect for anyone wanting to enjoy a tasty dish without sacrificing lightness. Quinoa, rich in plant proteins, combines with the natural sweetness of the pumpkin to create vegetarian burgers that are soft inside and slightly crispy outside. They are ideal for those following a balanced diet, seeking alternatives to classic meat burgers, or simply loving to experiment with seasonal ingredients.
These quinoa burgers are versatile and easy to prepare: just a few steps and some genuine ingredients are enough to achieve a truly satisfying result.
The pumpkin recipe is perfect especially in autumn and winter, when this vegetable is at its peak flavor, but you can make them all year round using your preferred variety. They are excellent served in a bun, perhaps with a light sauce and some fresh vegetables, or in a colorful bowl for a complete and balanced meal.
One of the strengths of these healthy burgers is the possibility of personalizing them: you can make them spicier, crunchier, or completely vegan with small modifications. Moreover, they keep well and are perfect for meal prep, as you can prepare them in advance and cook them when needed.
If you’re looking for an easy, nutritious, and tasty vegetarian recipe, quinoa and pumpkin burgers are an excellent choice. They appeal to both adults and children and bring to the table a mix of delicate yet satisfying flavors, perfect for any occasion.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 9 Pieces
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
QUINOA AND PUMPKIN BURGERS
- 7 oz quinoa
- 7 oz pumpkin
- 4.2 oz carrots
- 1 egg
- 1.8 oz breadcrumbs (plus extra for coating)
- salt
- 1 oz parmesan
Tools
QUINOA AND PUMPKIN BURGERS
- 1 Refrigerator air fryer
- 1 Pot pots
- 1 Potato Masher potato masher
Steps
Prepare the pumpkin and carrots: Cut them into cubes and boil them in water, once cooked mash them with a fork until smooth.
Cook the quinoa: Rinse it well under running water and cook it in water, twice its volume, for 12–15 minutes, until it absorbs everything. Fluff it with a fork and let it cool.
In a bowl, combine the ingredients: quinoa, pumpkin puree, egg, breadcrumbs, parmesan, and salt. Mix until you get a moldable mixture. If it’s too soft, add a bit more breadcrumbs.
Shape the burgers and coat them in breadcrumbs for a crispier crust.
Cook them in an air fryer at 375°F for 12–14 minutes, turning them halfway through.
📍Creative Variants
Spicy: add curry or cumin.
Protein-rich: add 3.5 oz of blended chickpeas.
Crispy: add pumpkin seeds or sunflower seeds to the mixture.
Vegan: remove parmesan and use a “flax egg.”
❓FAQ (Frequently Asked Questions)
Can I prepare them in advance?
Yes, you can form the burgers and store them in the fridge for 24 hours or freeze them raw.
Can I bake them in the oven?
400°F for 15–18 minutes, turning them halfway through.
Is it possible to cook the burgers in a pan?
3–4 minutes per side with a drizzle of oil.
✨ Ideas for serving them:
– Bun with yogurt mayonnaise, arugula, and caramelized onions.
– Burger bowl with avocado, cabbage, and tahini sauce.
– Mini burgers for an appetizer with yogurt and lime sauce.
