The pumpkin and potato burgers without eggs are very easy to make and really tasty! I made them for myself as I am on a diet! I wanted to enjoy a light and genuine but also tasty dish. So, since pumpkin is widely used during this period, I thought of some vegetarian patties. They are very soft, with a cheesy heart that makes them truly delicious!
The light pumpkin burgers are very easy to prepare and also economical! We can cook them in the oven, in an air fryer or in a pan, with a little oil. It’s a vegetarian second course rich in taste and wellness! Great to enjoy both hot and cold!
To prepare these pumpkin and potato burgers, you’ll need few and simple ingredients. Pumpkin, potatoes, breadcrumbs, Parmesan, and cheese of your choice, oil, rosemary, salt, and pepper.
These pumpkin patties are egg-free. They can also be enjoyed by celiacs using gluten-free breadcrumbs. For a vegan version, Parmesan and cheese can be omitted.
If you like pumpkin, don’t miss this collection full of tasty and easy-to-make ideas!
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- Cost: Economical
- Preparation time: 30 Minutes
- Portions: about 6 large burgers
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.5 lbs pumpkin (clean weight without skin)
- 7 oz potatoes (weight without skin)
- 2 tablespoons olive oil
- to taste salt
- 1 sprig rosemary
- to taste black peppercorns (only if you like)
- 2 tablespoons grated Parmesan (about 1 oz)
- 2.8 oz breadcrumbs (+ to taste for coating the burgers)
- to taste cheese (to taste, such as provolone, mozzarella, Emmental, etc. One slice per burger, I used 5.3 oz)
Tools
- Baking pan
- Bowl
- Ladle
- Potato Masher
Steps
First, clean the pumpkin by removing the skin and fibers. Weigh it until you get 1.5 lbs.
Cut the pumpkin into cubes. The smaller the pieces, the less time it will take to cook.
To save time, you can also buy pre-cut pumpkin, saving you the “effort” of peeling it!
Place the cut pumpkin on a baking sheet lined with parchment paper. Season with salt, oil, and rosemary.
Bake in a static oven at 355°F for ABOUT 20-30 minutes, until it becomes soft.
To check the cooking, just pierce the pumpkin flesh with the prongs of a fork.
Meanwhile, while the pumpkin cooks in the oven, let’s focus on the potatoes! Wash them well and then boil them in water.
For faster cooking, I preferred to peel the potatoes and cut them into quarters.
The larger they are, the longer it will take. Mine were ready in 20 minutes!
If you prefer, you can boil the potatoes whole with the skin on and remove it later. However, it will take more time to boil them.
Meanwhile, while the potatoes cook, the pumpkin will be ready! Place it in a bowl.
Using a fork (or potato masher), mash it into a puree. To save time, you can use a chopper.
Once the potatoes are ready, drain them well and add them to the pumpkin.
Mash again until you get a creamy mixture.
Season with oil, salt, finely chopped fresh parsley, and, if you like, black pepper.
Add a couple of tablespoons of grated Parmesan and the breadcrumbs.
Important tip: since the mixture is very moist, add the breadcrumbs little by little.
The indicated quantity may vary based on how it is absorbed by the pumpkin and potatoes.
You will need to adjust by eye until you get a mixture that is soft but not runny, otherwise you won’t be able to form the burgers.
For a gluten-free version, you can use gluten-free breadcrumbs.
Once you’ve reached the right consistency, take a bit of the mixture and flatten it in the palm of your hand.
Place a slice of cheese of your choice in the center (provolone, scamorza, Emmental, mozzarella, etc.).
Vegans can enjoy these pumpkin burgers by omitting the Parmesan and cheese or choosing vegan cheeses of their choice.
Take another bit of the mixture and place it on top of the cheese to cover it.
Press and work it with your hands until you get a compact patty.
Continue in the same manner until all the mixture is used up. Finally, roll all the burgers well in the breadcrumbs.
Now it’s time to cook the vegetarian pumpkin and potato burgers!
I chose the oven! In this case, place the burgers on a baking sheet lined with parchment paper.
Season the burgers with a drizzle of olive oil (I made an emulsion of oil and rosemary to flavor my patties!).
For those on a diet, the amount of oil to use is 0.35 oz per person.
Bake the pumpkin patties in a static oven preheated to 355°F for about 25 minutes, or convection for 20 minutes.
We can also cook the burgers in an air fryer or in a pan with a little oil.
For the air fryer, I recommend cooking them for about 15-20 minutes at 350°F. While in a pan, it will take 5 minutes per side.
The cooking of the vegetarian pumpkin burgers is quick since the ingredients are already cooked.
With these quantities, I got 6 quite large burgers, but if you make them smaller, you’ll certainly get more.
Once ready, you can finally enjoy your light pumpkin patties with a melted center!
I hope you liked this recipe! If you try it, come back to let me know what you think!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
How do you store pumpkin burgers?
If the mixture obtained is too much and you prefer to cook it in two batches, you can store it in the fridge well covered with food film or in a container with an airtight lid, for a maximum of two days. Alternatively, you can prepare all the burgers and store some in the fridge for up to two days. Those who prefer can store them in the freezer after breading them. They should be placed in food bags, and to avoid the patties sticking together, I recommend separating them with pieces of parchment paper. When you feel like cooking them, preheat the oven to the mode indicated above and bake with the burgers still frozen.
Can I enrich the burgers with some cooked ham?
Of course! Those who wish can add a slice of cooked ham besides the cheese slice, making sure to cover the patty well without letting the filling spill out.
Can I add an egg to the mixture?
If you prefer, yes! I chose not to use it to make this recipe suitable for those who cannot eat eggs, but if you prefer, you can add an egg to the mixture and then adjust the amount of breadcrumbs to add if necessary.
