Pumpkin Black Bean Veggie Burgers

Close up of pumpkin black bean veggie burger on a pretzel bun topped with vegetables and BBQ sauce

Today I present these lovely pumpkin black bean veggie burgers. They are one of my favorite meals to make and I think you will love them too.

There are so many things I love about this recipe. It’s very easy and requires minimal prep time. This makes it perfect for a weeknight or any other time you want a delicious meal with minimal effort required. Plus, the patties stick together throughout the whole cooking process – no sad crumbling veggie burgers here! It’s always so disappointing when a patty completely disintegrates during cooking and you’re stuck eating your burger with a fork.

Even though this recipe has pumpkin in it, it is still great year-round recipe, not necessarily just for autumn. The pumpkin flavor is not overpowering at all. Also, the pumpkin goes really well with the black beans.

Pumpkin black bean veggie burger ingredients being mixed together in a bowlTo make these burgers, the first step is to mash the black beans until they are mostly smooth. Next, the rest of the ingredients are mixed in: pumpkin, cornmeal, corn kernels, spices, and a bit of maple syrup. I also like to add a bit of liquid smoke to give the burgers a nice smoky flavor, but it is completely optional, they still taste great without it.

4 uncooked veggie patties on a plateTo form the patties, divide the mixture into roughly 4 equal parts. Take each part and roll it into a ball using your hands. Then, flatten it down slightly between your hands to make a patty shape.

Next, the patties are cooked on the stove along with a little bit of olive oil until the sides are slightly browned. To ensure the inside of the burgers are cooked and not mushy, bake in the oven for about 15 minutes. This step really helps to firm them up and give them a nice texture.

Lightly browned pumpkin black bean veggie patties on a skilletI like to top these burgers with lettuce, red onion, avocado, and barbecue sauce. Also,  they are fantastic on vegan pretzel buns.

If you try these pumpkin black bean veggie burgers, I would love to hear about it! Please rate the recipe in the comments below and let me know how it went.


Pumpkin Black Bean Veggie Burgers

Quick and easy veggie burgers that are packed with flavor.

Course Main Course
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 139 kcal
Author Visions of Veggies


Veggie Burgers

  • 1 (15 ounce) can black beans, rinsed and drained
  • ½ cup cornmeal
  • cup canned pumpkin
  • ¼ cup frozen corn kernels thawed
  • 2 teaspoons maple syrup
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ¼ teaspoon liquid smoke optional
  • ½ tablespoon olive oil

For Serving, Optional

  • Buns or lettuce wraps
  • Avocado
  • Lettuce
  • Red Onion
  • BBQ Sauce


  1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

  2. In a large bowl, add the black beans and mash with a fork or masher until mostly smooth.

  3. Add the cornmeal, pumpkin, corn, maple syrup, garlic powder, salt, smoked paprika, cumin, and liquid smoke (if using). Stir to combine. Once everything is incorporated, the mixture should be dry enough that when stirred, it will start to clump together. It will still be slightly moist at this stage, however, if it seems too moist and is not sticking together, you can add a little bit more cornmeal.

  4. Spoon out about ¼ of the mixture and roll into a ball using your hands. Once smooth and rounded, gently press it between your palms to form a patty. Place on a plate and repeat with the rest of the mixture. You should end up with 4 veggie patties. 

  5. Heat a skillet over medium heat. Once hot, add the olive oil and the veggie patties. Cook for about 3 minutes on each side, until they start to brown, then remove from heat. 

  6. Place veggie patties on the prepared baking sheet and bake in the oven for about 15 minutes. 

  7. Top as desired and serve immediately. Leftovers will keep stored in the refrigerator for 3-4 days. 

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