Pumpkin and Beet Burger


  • 2 cups grated pumpkin
  • 2 cups grated carrot
  • 1 tza y media de remolacha raw grated
  • 2 tbsp curry
  • 1 tbsp ½ ginger powder
  • 1 tsp pepper
  • 1 cup oatmeal
  • 2 cloves garlic
  • 1 tablet of vegetable broth
  • Half lime juice
  • Grating a lime (optional)
  • 1 chopped onion
  • 1 jar of red beans
  • ½ cup of breadcrumbs
  • ⅓ tza oatmeal
  • Mango (optional)


The first thing is going to be to grate the carrot, the beet and the pumpkin. if you have a kitchen robot… well, you will save yourself a lot of work. and if not… well, it’s always good to do some exercise to tone your arms. When you have everything ready, add it to the pan with a little bit of oil, a little salt to help soften it a bit, and let it cook over medium heat, stirring from time to time.

Meanwhile, we can start with the part that will give consistency to the hamburgers. To do this, simply put the beans, onion and garlic in a food processor and chop well until you have a thick mass.

Back on the stove when we see that the carrot, beet and pumpkin are already soft, add spices (curry and ginger) and stir well. I already love this moment because some smells begin to rise and take on a whole color… tremendous. now we are going to squeeze the half lime over it and so that it begins to take on texture we add the oat flakes together with the stock cube, diluted in a glass of water (that is… a glass of vegetable stock), stir and leave Let it reduce until it forms a dough with some consistency (more or less like a mashed potato).

After the dough has tempered and rested a bit, add it to a bowl. we also incorporate the beans that we pass through the mincer, mix well and add the breadcrumbs, the oatmeal and a little more salt. if you see that the dough is still not manageable, add a little more flour and breadcrumbs.

When you have them, you just have to shape them and do as with any other hamburger. in this case when we grill them is when we add a touch of pepper.

And I’m going to tell you a little trick. there are many people whose hamburgers break when they are defrosted and grilled. sometimes it can happen because when they thaw they take on more moisture. so that that doesn’t happen to him when he puts them in the freezer he does it in the form of a ball. when he takes them out, he thaws them and throws them like that into the pan. let them cook a little and gain consistency, turn them over, wait a little longer and that’s when he starts to crush them until they are shaped like a burger. Guaranteed success.

Well, going back to the subject, when they are well browned (I like them well pasty), all that remains is to assemble the hamburger. in this case it has some slices of some variety of divine teresa cheese (it’s been so long since I made the recipe that I don’t remember), some slices of fresh mango, which I put as optional in the ingredients, but which gives it a great touch ( we return to the contrast between powerful and sweet flavors) and the sauce it has is vegan mixed with lime zest (which is also optional… but it would be sacrilege to put ketchup on this burger with how well this fresh sauce goes )

And that’s it. As always from this base you can make the variations you want. more spicy, less spicy (pfff), touch more citrus by adding lime zest to the dough, add pineapple instead of mango (mmm…), you name it. and nothing, I hope you are encouraged to try it because although the truth is that now when writing the recipe I realized that it has a lot of ingredients… it is very worth it. In fact, we finished the ones in the freezer yesterday and we will have to get down to work to replace them. Enjoy!

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