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Pumpkin red onion marmalade burger

Pumpkin red onion marmelade burger

Pumpkin red onion marmalade burger is the ultimate comfort food. Christmas is right around the corner and for an easy-breezy menu, these burgers are the way to go. For now, this burger is on my mind, with the perfect flavors of all combined in one bite. Who needs more fuss this time of the year, am I right. All I need right now is an easy all-round plant-based meal. They may be a pretty lazy way to celebrate Christmas, but they are legitly lekker, and that’s what I need in my life right now, just saying!

Pumpkin red onion marmalade burger is the ultimate comfort food. Christmas is right around the corner and for an easy-breezy menu, these burgers are the way to go. For now, this burger is on my mind, with the perfect flavors of all combined in one bite. Who needs more fuss this time of the year, am I right. All I need right now is an easy all-round plant-based meal. They may be a pretty lazy way to celebrate Christmas, but they are legitly lekker, and that’s what I need in my life right now, just saying!

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Pumpkin red onion marmalade burger

IMG_5865

Ingredients 

  • 125g canned kidney beans
  • 250g canned chickpeas
  • 2/3 cup cooked pumpkin or sweet potato
  • 1/2-3/4 cup buckwheat flour
  • 1 heaped tbsp red onion marmalade/chutney
  • 1/4 cup chopped red onion
  • 1/2 tsp garlic flakes
  • 1/2 tsp dried coriander
  • pinch of chili powder
  • Salt and pepper

Beet ketchup

  • 1 1/2 cups cubed cooked beets
  • 1/4 cup white vinegar
  • 1/2 cup water
  • 2 1/2 tsp white sugar
  • 1/2 bay leaf
  • 1 shallots or 1/2 red onion
  • 1/4 tsp garlic flakes
  • Salt and pepper to taste

Creamy hummus recipe

Method

  1. Blend the drained beans for a couple of blitzes until slightly course, add the cooked pumpkin or sweet potato, add the onion or the marmalade, blitz a couple of times more. 
  2. Scoop out into a bowl, add the flour until the dough isn’t as sticky, mold the patties in your hand, place on a parchment-lined baking tray and make use of extra flour to mold the patties.
  3. Preheat the oven to 175 degrees Celcius, place the patties in the oven to bake for 15 minutes, remove to cool. 
  4. Heat a pan with a drizzle of olive oil or coconut oil, add the 1-2 patties and fry until brown and crunchy on each side. 
  5.  Blend the hummus ingredients and then store in a container in the fridge until serving time. 
  6. Layer the burger patties on toasted whole wheat burgers buns, hummus, fresh leaves, sprouts, avocado, beet ketchup and sweet potato chips on the side. 

Beet ketchup 

  1. Place all of the ingredients in a saucepan and bring to a simmer for 15-20 minutes on medium heat.
  2. Once slightly gooey and sticky, remove to cool and then blend all in a high-speed blender until smooth.
  3. Place in sterilized glass containers, seal and once opened place in the fridge for up to three weeks.
  • Do not over blend the beans before adding in the pumpkin, sometimes it’s nice to have a couple whole beans and cubes of pumpkin in between bites.
  • You can add mushroom and a splash of soy for an added “meaty” flavor.
  • Toasted pumpkin or chopped walnuts seeds are also a fantastic way to add some crunch to these burgers.

Hope you love these fantastic burgers, lately I have been experimenting with making easy plan-based recipes, since I haven’t been to keen on making a whole lot of meals lately.

M*

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