Regardless of the time of year, Justin and I love a good veggie burger. They are quick, easy and can be loaded with tons veggie goodness.
When it comes to veggie burgers the possibilities are truly endless - homemade veggie burgers typically freeze well making it an awesome mid week go to when you don't have time to "cook". Make a batch over the weekend and freeze the rest to enjoy throughout the month.
Iv'e mentioned a few times my love for savory pumpkin dishes and this one totally fits the bill in both savory + pumpkin departments.
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The seasonings are pretty straight forward, the star is the liquid smoke which ties everything together- I am a sucker for smokey tempeh anything!
All ingredients minus the breadcrumbs are added to a food processor and blended a few times- the breadcrumbs are then folded into the mixture and shaped into veggie burgers.
When it comes to veggie burgers or dogs I am all about the toppings- the more I can fit the better. However, this time around I opted to keep it pretty simple- caramelized onions ('cause they make everything better ) a good spreading of veganaise + broccoli sprouts.
You could definitely spice up your veganaise by adding a hit of chipotle + maple syrup or sub in chipotle for sriracha.
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I'm sorry/not sorry for so many veggie burger pictures- I really could not help myself.
Do you load on the toppings or go for the bare minimum when it comes to your dogs + burgers?
Smokey Pumpkin Tempeh Veggie Burger
makes 6 burgers
you will need:
8 oz tempeh - roughly cut into pieces
2 cups lacinato (dino) kale shredded- stems removed
2 cloves garlic - peeled + crushed
5 medium baby bella mushrooms- cut in half
2 tbsp chives
1/3 cup pepitas
2 tsp sea salt
2 tsp cumin
1 tsp paprika
2 tsp liquid smoke
2 tsp Sriracha or to taste
(1) 15 oz can canned pumpkin
1 cup panko bread crumbs*
broccoli sprouts
caramelized onions
assembly:
Pre heat oven to 375 degrees
Place Tempeh, kale, garlic + mushrooms into a bowl of a food processor and process for a minute or so until mixture begins to form.
Add chives through sriracha and process until all large pieces of mushrooms, tempeh + garlic are broken down into smaller bits.
Pulse in Pumpkin until well mixed.
Transfer mixture to a large mixing bowl, fold in bread crumbs . Working with a heaping 1/2 cup at a time form mixture into patties. Place patties on a lightly oiled rimmed baking sheet. Continue until mixture is gone, you should get 6 veggie burgers.
Bake for 10-15 minutes , until bottoms begin to brown then flip and bake an additional 10 minutes.
Remove from oven + serve with your favorite toppings!
To make caramelized onions- thinly slice 1/2 a large onion into rounds, add to a small saute pan with 1 tbsp of vegan butter. Cook over medium/low heat stirring occasionally until caramelized. About 15-20 minutes. Great to make while the burgers are cooking!
Enjoy!
*to make gluten free simply use gluten free bread crumbs
Totally with you. A good veggie burger should be enjoyed all year 'round! These sound super tasty!
ReplyDeleteI never would have thought about putting pumpkin in there, but it looks so perfect!
ReplyDeleteThis burger sounds delightful! Maybe it is time to actually get a food processor. :) I tend to go for lots of sauteed mushrooms and onions on my burgers -- so good!
ReplyDeleteI love savoury pumpkin dishes but haven't done it with a burger yet- and you added tempeh (my fav) so now I have to try these!
ReplyDeleteYour burgers look so delicious, I love pumpkin in my veggie patties!
ReplyDeleteCheers
Choc Chip Uru
I made these burgers last night (topped with a garlic vegenaise spread) and they were delicious!! Thanks for the recipe!
ReplyDeleteThat makes me so happy to hear! The garlic veganaise sounds perfect :) !!!
DeleteI think that you guys should read this article too. Some good tips are in it!
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