Eggless, Ethnic Edibles, Staple, Vegetarian

Pumpkin and Butter Beans Burgers

Posted by devagi

Who said meatless burgers cannot be tasty?  Try these wholesome burgers and you will agree with me that meatless burgers are not only tasty but very nutritious too!  In case you don’t want to serve it as a burger, then call it a fritter, vadai or anything and serve it without the buns!  You can also replace egg white with 1 ½ tablespoons corn flour.

350 g pumpkin, peeled, deseeded, cut into 2 cm pieces

1 x can butter beans, rinsed, drained, coarsely mashed

30 g fresh wholegrain breadcrumbs

20 g dry-roasted pistachios, coarsely chopped

1 tablespoon chopped fresh chives

½ teaspoon freshly ground black pepper

1 egg white, lightly whisked

Grated zest of 1 lemon

4 tablespoons melted butter or cooking oil

10 wholegrain bread rolls, split and spread with butter

50 ml sweet chilli sauce or sauce of your choice

Baby spinach leaves, to serve

1 large onion, sliced thinly

Butter or mayonnaise for spreading on buns


1.  Bake, steam or boil pumpkin until soft and mash it. Place in a bowl.

2.  Add in the mashed butter beans, bread crumbs, pistachios, chives, pepper, egg white and lemon zest.

3.  Combine well with your hands and shape into patties about 2cm thick and 9 cm in diameter.  It is about 60 g of the mixture.  Repeat process and place the shaped patties in the refrigerator for half   hour. This recipe makes about 10 patties.

4.  Heat butter or cooking oil and cook the patties for 3-4 minutes on each side or until golden brown.

5.  Toast the buns lightly and spread with butter or mayonnaise.

6.  To serve, spread sweet chilli sauce on one side of the split bun and top with a patty, spinach leaves and onion.  Top with another part of the bun and serve.

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