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Chickpea and Pumpkin Burger

Gluten-Free, Vegan Chickpea and Pumpkin Burger. Ready to eat.

I love this Chickpea and Pumpkin Burger. Gluten-free, vegan, delicious and nutritious. It is prefect for those nights when you want to sit in your pyjamas, wrapped in a blanket and watch TV. These burgers are great family, finger food.

I would always add Sauerkraut to a burger. Sauerkraut is a wonderful, salty, tangy side for a burger. If you want a light side for the burger I would go for Celeriac Caper and Rocket Salad or Radish and Cress Salad.

Allergy Information – Chickpea and Pumpkin Burger

Chickpea and Pumpkin Burger is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free*, onion free, peanut free, sesame free, soya free, tree nut free.

*For nightshade free sub the paprika for ground coriander.

Top Tips – Chickpea and Pumpkin Burger

I usually keep roasted squash and pumpkin in the freezer. It is super convenient.

If you like your burgers with a bit of texture – don’t mash the pumpkin and chickpeas too much. Leave them quite chunky – roasted pumpkin and squash are quite soft so it is easy to get carried away with the mashing.

If you prefer to bake the burgers you can at 180 C (fan) for 40 minutes but they will not crisp up in the same way.

I serve burgers with iceberg lettuce. Iceberg lettuce is much maligned but I love it – it stays fresh and crispy in almost all circumstances which makes it perfect for burgers, where it is in contact with heat and moisture.

Chickpeas are one of my core store cupboard essentials. I eat them at least once a week (usually a lot more!). I would be lost without them! Find out what else is on my regular shopping list with my FREE Store Cupboard Essentials Cheat Sheet. Get it now! Just click the button below, sign-up and download.

Recipe – Chickpea and Pumpkin Burger

Difficulty easy
Serves 4-6
Preparation time 10 minutes (if you have already roasted your pumpkin)
Cooking time 20 minutes

Ingredients – Chickpea and Pumpkin Burger

1 medium (approximately 1.2 kg) Roasted Pumpkin
1 can chickpeas (drained)
0.5 teaspoon hot paprika* (for nightshade free sub the paprika for ground coriander)
0.5 teaspoon ground cumin
0.5 teaspoon sea salt flakes
Juice of half a lemon
3 heaped tablespoons rice flour (plus extra for dusting)
2 tablespoons rapeseed oil

Method – Chickpea and Pumpkin Burger

1. Place the drained chick peas in a large bowl and mash lightly. Scoop the flesh (or skin – whichever is easiest) from the roasted pumpkin and add to the large bowl with the drained chick peas
2. Add the hot paprika, ground cumin, sea salt flakes, lemon juice and mix well. Add the ground rice flour and mix thoroughly. Place the mixture in the fridge for 40 minutes
3. Place a large frying pan on a low to medium heat and add the rapeseed oil
4. Remove the mixture from the fridge and form into four to six burgers, dust the burgers with rice flour on both sides
5. Gently fry the burgers on both sides until golden and crisp. Once cooked remove and drain on kitchen paper
6. Serve in gluten-free, vegan burger buns with iceberg lettuce, tomato, cucumber, Sauerkraut and ketchup.

Pumpkin ready for Gluten-Free, Vegan Chickpea and Pumpkin Burger.
Roasted pumpkin and chickpeas ready for Gluten-Free, Vegan Chickpea and Pumpkin Burger.
Gluten-Free, Vegan Chickpea and Pumpkin Burger. Ready to cook.
Gluten-Free, Vegan Chickpea and Pumpkin Burger. Ready to eat.
Gluten-Free, Vegan Chickpea and Pumpkin Burger. Ready to eat.

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Reader Interactions

Comments

  1. Aya says

    28/11/2017 at 13:50

    Sounds great! I use canned pumpkin, though, so am wondering how that translates.

    Reply
    • FriFran says

      28/11/2017 at 13:54

      Hey Aya! Can you get different types of canned pumpkin? Puree and chunky? The smoother the canned pumpkin you use the smoother burger texture (may be a bit too smooth for some!). However if you can get a chunky canned pumpkin and keep the chick peas chunky you should be good! 🙂

      Reply
  2. Alicia Fox says

    29/11/2017 at 01:14

    How heavy was that pumpkin btw?

    Reply
    • FriFran says

      29/11/2017 at 10:12

      Hey Alicia! The pumpkin was approximately 1.2 kg.

      Reply
  3. Samantha Thornborough says

    01/04/2019 at 01:38

    could i sub the rice flour for something like almond or coconut? (dont want to buy another type)

    Reply
    • FriFran says

      01/04/2019 at 20:22

      Hi Samantha! I haven’t tried any other flours. The almond might work but it might be too moist. If you do try them let me know how it goes!

      Reply
    • Tammy says

      09/04/2019 at 08:38

      How do they freeze?

      Reply
      • FriFran says

        09/04/2019 at 09:01

        Hi Tammy (Samantha?)! I can’t see why you can’t freeze these either after step 2 (and thaw before cooking) or after cooking (and reheat thoroughly in the oven). I haven’t tried it so let me know how it goes if you do.

        Reply

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