Can I make the quinoa pumpkin burgers ahead or freeze them?

Yes, the burger mixture keeps well made a day ahead and stored covered in the fridge – it even holds together better when you shape it. Fully baked patties can be frozen individually and crisped back up in the oven whenever you need them.

How do I store leftover burgers?

Kept in an airtight container in the fridge, the baked quinoa pumpkin burgers stay good for 3 to 4 days. Reheat them briefly in the oven or a pan so they turn crisp on the outside again – in the microwave they tend to go soft.

Can I swap the pumpkin for something else?

Absolutely. Sweet potato or parsnip purée work beautifully in place of the pumpkin purée and keep the burgers just as juicy. Just make sure the purée isn't too watery, otherwise add a little more oats to bind the mixture.

Are the quinoa pumpkin burgers gluten-free?

Almost – only the oats need to be the certified gluten-free kind. Quinoa, pumpkin, zucchini and sesame are naturally gluten-free, so the burgers are then suitable for anyone sensitive to gluten too.

What do you serve the burgers with?

I love them on rye flatbread or a burger bun with cashew cheese, lamb's lettuce, avocado, cucumber and sprouts. The homemade veggie chips make the perfect side – it's healthy fast food the whole family loves.

Quinoa Pumpkin Burger – Vegan & Healthy · Freistyle by Verena Frei

Hello lovelies, fall has finally arrived and as much as I will miss summer, I’m also looking forward to some comforting fall food. Fall always means pumpkins to me, I just love them in all varieties: soups, risotto, oven roasted, etc. so today I wanted to come up with this quinoa pumpkin burger, a recipe which included pumpkin, for lovely Janine from www.nutsandblueberries.com and her blog carnival which has the motto: #healthyfastfood4. We all love fast Food don’t we, but there are so many options to enjoy healthy fast food, which don’t leave you feel bad about what you ate. So here is the recipe for my Quinoa pumpkin burger with veggie chips:

Quinoa pumpkin burger with lamb's lettuce in close-up

Vegetable chips spilling from a paper bag with salt

I loved the idea of the blog carnival, thanks Janine for organizing it – so you can find new bloggers and recipes and it’s fun not to blog “alone” all the time. If you also want to join, you will find all the information on Janine’s website: http://nutsandblueberries.com/blog-carnival/. All the participating bloggers and recipes will be published on her website on the 1st of October.

Colourful beet and carrot chips in close-up For the veggie chips:

2 bigger carrots

2 potatoes

4 beetroots

Olive oil, sea salt

Wash the veggies, peel the beetroot (I always use gloves, because they color everything). Slice all the veggies in thin slices, mix with 1 tbsp olive oil per veggie sort and sprinkle with sea salt. Preheat the oven to 150 degree. Spread the veggies (I used one baking sheet for each sort) and bake until they are crispy and the corners get wrinkled. It took ca. 30-40 minutes for me.

If you love these quinoa pumpkin burgers, my kitchen has more healthy fast food waiting for you: try another cosy autumn patty with my pumpkin burger, pile them onto homemade tomato burger buns, and serve a fresh colorful salad with sweet potato and quinoa on the side. I'd be so happy if you make these burgers – let me know how they turned out for you.

Quinoa Pumpkin Burger

Verena's notes