Black Bean-Pumpkin Burgers With Cilantro Yogurt Sau

Name: Black Bean-Pumpkin Burgers With Cilantro Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the burgers:; 2 cups cooked black beans; 1.5 cups pumpkin puree; 1.25 cups whole wheat bread crumbs; 2 tablespoons chipotle sauce (I use La Morena brand); 1 medium garlic clove, roughly chopped; 1 egg, beaten; A generous handful of cilantro leaves; A few dashes of hot sauce; 0.5 teaspoons ground cumin; 0.25 teaspoons sea salt; 0.25 teaspoons freshly ground black pepper; 3 tablespoons organic canola oil; For the sauce and assembly:; 5 ounces full fat plain Greek yogurt; 1 tablespoon mayonnaise; 1 teaspoon lime juice; 1/3 cup packed cilantro leaves; Pinch of salt; Romaine leaves; Sandwich rolls, halved

Servings: persons

For the burgers:
2 cups cooked black beans
1.5 cups pumpkin puree
1.25 cups whole wheat bread crumbs
2 tablespoons chipotle sauce (I use La Morena brand)
1 medium garlic clove, roughly chopped
1 egg, beaten
A generous handful of cilantro leaves
A few dashes of hot sauce
0.5 teaspoons ground cumin
0.25 teaspoons sea salt
0.25 teaspoons freshly ground black pepper
3 tablespoons organic canola oil
For the sauce and assembly:
5 ounces full fat plain Greek yogurt
1 tablespoon mayonnaise
1 teaspoon lime juice
1/3 cup packed cilantro leaves
Pinch of salt
Romaine leaves
Sandwich rolls, halved

1
In a food processor, combine all ingredients except canola oil. Pulse to combine. Do not puree - mixture should remain a bit chunky.
2
Heat a large nonstick skillet over medium heat and add enough canola oil to coat the bottom. Using your hands, divide mixture into burger-sized patties. Working in batches, cook patties until browned and crisp on the bottom, about 5 minutes, flip, and cook for another 5 minutes.
3
In a blender, combine yogurt, mayonnaise, lime juice, cilantro and salt. Puree until smooth. Taste and season with more salt or lime juice, if needed.
4
To assemble, place romaine leaves on bottom sandwich roll halves and top with pumpkin burgers. Spread yogurt sauce on top sandwich roll halves, assemble into burgers and serve immediately.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the burgers:, 2 cups cooked black beans, 1.5 cups pumpkin puree, 1.25 cups whole wheat bread crumbs, and more.

Yes, Black Bean-Pumpkin Burgers With Cilantro Yogurt Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean-Pumpkin Burgers With Cilantro Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions