Vegan Pumpkin Burger

Neil Potts and Rachel Hugh

Neil Potts and Rachel Hugh

30th October 2017

Vegan Pumpkin Burger

This recipe is for The Vurger Co vegan pumpkin burger. (MAKES 6-8) #WorldVeganDay


  • 220g Sweet Potato
  • 1 tin Pumpkin puree
  • 130g Carrot
  • 1 tin Cannellini beans
  • 165g Sweetcorn
  • 120g Sweet Piccalilli
  • 70g Pecans, finely chopped
  • 50g Almonds, finely chopped
  • 5g Cinnamon
  • 5g Sugar
  • 5g Turmeric
  • 5g Sage, finely chopped or dried is fine too
  • 5g Salt
  • 5g Pepper
  • Breadcrumbs


Roast the sweet potatoes whole in some oil in the oven for 1-2 hours, depending on their size, until they are crispy on the outside and soft and fluffy on the inside. If you are short of time, you can microwave too.
Add the carrots to the roasting tray for the last 30-40 minutes until they start to crisp on the outside.
Remove from the oven and leave to cool.
Drain the cannellini beans and in a bowl, mash half of them and leave the other half whole. This will add texture to the final burger.
In a large bowl, combine the sweetcorn, pumpkin puree, pecans, almonds, cinnamon, sugar, turmeric, sage, salt and pepper.
Add in the beans and mix everything thoroughly together.
Add the sweet piccalilli and mix through the mixture. At this point the mixture will feel quite wet.
Add breadcrumbs and mix through with your hands until the mixture feels like a firm dough. Always add slowly, as you can always add more if required but you can’t remove if it’s too stiff!
When you’re happy with the mixture, put it in the fridge for 30 mins. This isn’t essential if you haven’t got time, it just makes it easier to form the patties.
Remove from the fridge and shape the mixture into patties – this recipe should make 6-8, depending on the size required.
Add some oil to a pan and turn to a high heat. Once the pan is hot, add the patties and cook for around 4 minutes on each side, until they are slightly crispy and golden.
Make the burger using your favourite toppings and buns and enjoy!

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