Chipotle Pumpkin Veggie Burgers

Last week, my office had our fall outing, and we went to a local farm. We started on a hay-ride (luckily non-haunted because I’m a wimp) to a pumpkin patch, where we each got to pick one to bring home. I’d be lying if I said I didn’t go through more than my fair share to try to find one that I thought was well suited for cooking. Anyway, once I found mine, I held it proudly (and nerdily) as though it was Simba, and a friend was all too quick to snap a picture of my excitement. Anyway, after that, we entered the maize maze…which after the rains we had just experienced was more aquatic than terrestrial (glad I wore my Gortex footwear). Overall, it was a great time…and I came home with a pumpkin indulge my culinary whims.

As such, this is the first in a series of pumpkin based posts. We opted to start with veggie burgers since it had been a little while since we’d made any. As it turns out, roasting the pumpkin prevents the type of moisture that you get when you boil, so very little binder was needed to make these…didn’t need any egg or bread crumbs! We then decided to add shaved Brussels Sprouts and honey infused goat cheese to our sandwiches and serve them with sauteed zucchini.

**Don’t forget to save the pumpkin seeds to roast as a snack for later**

Time: 50 Minutes (although, much less if you roast your pumpkin ahead of time)


  • A small pumpkin (you won’t need it all…but we have other Pumpkin Recipe Ideas to use the rest)
  • Chipotle Chili Powder (if you prefer less spicy, swap this out for roasted garlic)
  • Flax Meal
  • Salt
  • Cheese of your choice. We are mixing some goat cheese with a little honey for these burgers to play on the spicy/sweet dichotomy we love.
  • Any topping(s) you like. We are using Shaved Brussels Sprouts.


  • Preheat your oven to 400 degrees, line a baking sheet with foil, and give it a quick oil spray.
  • Carefully cut up your pumpkin (steps in pictures below). We highly suggest using a kevlar kitchen glove for your non-cutting hand.
    • Cut around the stem, and remove that top piece.
    • Cut the pumpkin in half
    • Scoop out the seeds and any stringy parts
    • Slice the pumpkin halves into wedges
  • Place your sliced pumpkin in the oven for about 25 minutes until it begins to soften a little (it will still be firm, but when you press it with a spoon, it should leave an imprint) and turn a darker shade of orange. Then, remove and let cool
  • Using a spoon, scoop the flesh away from the skin, and place the flesh into a bowl (discard the skin).
  • Mash the roasted flesh with a spoon or fork, and add in your flax meal, chipotle chili powder, and salt.
  • Heat a pan, and spray it with a little oil.
  • Form your patties, and place them onto your hot pan. Cook for 4-5 minutes, flip, and cook for another 4-5 minutes. (While they cook, prep your toppings and cheese)
  • Plate, devour, and enjoy!
Me with Simba Pumpkin

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