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    Hummusapien » Recipes » Lunch and Dinner » Pumpkin Walnut Burgers with Chipotle Yogurt Sauce

    Pumpkin Walnut Burgers with Chipotle Yogurt Sauce

    Published Oct 28, 2019 · Modified Nov 4, 2021 · by Alexis Joseph · 25 Comments

    Jump to Recipe

    Hearty plant-powered Pumpkin Walnut Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    It's been a HAWT MINUTE since I posted a veggie burger on the blog. These Easy Vegan Black Bean Burgers are a staple and I do adore these Salmon Burgers to death. We're no strangers to burgers in the hummus household!

    But let me tell you... it's no easy feat to make ones that stays firm firm firm and aren't hella mushy in the middle.

    I love that these burgers smoosh together pantry staples that just SCREAM fall.

    Pumpkin. Toasty California walnuts. Sage. And chipotles! What are we even doing here?!

    So many magical flavors getting cozy on the couch and they all work together just swimmingly.

    To keep these babies from turning into mush city, we're baking the chickpeas, oats, and walnuts in the oven which 1) dries them out and 2) adds a whole other level of toasty flavor. It works like a charm!

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    Ingredients in Pumpkin Walnut Burgers

    • Chickpeas: The perfect textural base. Packed with plant protein and fiber, too.
    • California Walnuts: The one and only. Fabulously hearty for the perfect "meaty" texture and complex flavor boost. Full of heart-healthy, plant-based omega-3 fatty acids (2.5 grams per ounce - that’s the most of any nut!). 
    • Pumpkin: For a bit of moisture, nutrients, and binding power.
    • Old-Fashioned Oats: A fun twist on breadcrumbs to help hold these gems together. Use certified gluten-free if needed!
    • Sage: Why hello, fall! A little goes a long way. Oodles of flavor.
    • Chipotles in Adobo: That little can of dried, smoked jalapeños you'll find in the international section of the grocery store. A must for the burgers and the sauce!
    • Yogurt: So simple for a creamy sauce to slather on. Dairy or non-dairy will work!

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    These here Pumpkin Walnut Burgers were actually inspired by my recent trip to Northern California where I saw with my own two eyes the magic that is the walnut harvest!

    Fun Facts About Walnuts

    1. Walnuts are the only nut that has a significant source of omega-3’s (2.5 grams of ALA per 1 ounce serving!).
    2. They’re only harvested one time each year in the fall, between September and October.
    3. Walnuts should only be stored in the fridge or freezer (NOT the pantry) to protect those fabulous “good” fats.
    4. They’re sourced from over 4,800 family farms who’ve been harvesting them for generations.
    5. Toasting does NOT alter the nutrition profile of a walnut.

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    Exciting Link Between Walnuts and Depression

    Another super cool study we learned about suggests that consuming walnuts may be associated with a lower prevalence and frequency of depression symptoms among American adults.

    Depression runs in my family, so this hit close to home!

    After evaluating study participants for depression, researchers found that depression scores were 26% lower for walnut consumers and 8% lower for consumers of other nuts, compared to those who did not consume nuts at all. How cool is that?

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    More on Those "Good" Fats

    Did you know walnuts are primarily comprised of polyunsaturated fatty acids whereas most nuts contain mostly monounsaturated fatty acids?

    That's why walnuts are the only nut that are a significant source of the plant-based omega-3 alpha-linolenic acid (ALA). ALA is a potent antioxidant with loads of health benefits, such as reduced inflammation, lower blood sugar levels, and improved heart health.

    Gorgeous and super duper tasty food that's good for you, too? Jump on it!

    Print
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    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes!

    Pumpkin Walnut Burgers with Chipotle Yogurt Sauce

    ★★★★★ 5 from 7 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 18 min
    • Cook Time: 10 min
    • Total Time: 28 minutes
    • Yield: 4 burgers 1x
    • Category: Main Meals
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    Description

    Hearty plant-powered Pumpkin Walnut Veggie Burgers with Chipotle Yogurt Sauce. Bursting with flavor and ready in under 30 minutes! Vegan option and gluten-free friendly.


    Ingredients

    Units Scale

    For the burgers:

    • 1-15oz can chickpeas, drained and rinsed
    • ¾ cup chopped California walnuts
    • 1 cup old-fashioned oats (certified gluten-free if necessary)
    • ½ - ¾ cup pumpkin puree
    • ½ cup diced onion
    • 2 cloves garlic, minced
    • 2 chipotle peppers in adobo, seeded and chopped (1 tbsp)
    • 1 tsp dried sage
    • 1 tsp sea salt

    For the chipotle sauce:

    • ¾ cup plain yogurt (I used 2%, non-dairy also works)
    • 2 tsp liquid from chipotle peppers in adobo (avoid the seeds as they're spicy)
    • 1 tbsp lime juice
    • ¼ tsp sea salt

    Instructions

    1. Preheat oven to 350F. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
    2. To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
    3. Add ½ cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they'll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
    4. Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they're not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they're cooking too quickly.
    5. For the chipotle sauce, stir together ingredients together in a small bowl. Devour burgers with sauce, pickles, and lettuce.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    This post is sponsored by California Walnuts, but all opinions are my own. Thanks for supporting the brands that make Hummusapien possible!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Eman says

      February 16, 2021 at 10:36 pm

      Can you sub butternut squash puree for the pumpkin? I have no idea what this will taste like, but I made your brocolli salad and now so long as I can eat the ingredients, I am willing to try the recipe...because I trust you...because your recipes are good.

      Reply
      • Alexis Joseph says

        February 17, 2021 at 3:21 pm

        I have never tried it with squash so I can’t guarantee the results, but I think that should work! Just be mindful of the texture—it should look like the photos and not be too wet.

        Reply
    2. Kylie Lebel says

      December 19, 2020 at 12:35 am

      Out of all the veggie burger recipes I’ve made (and I’ve made A LOT, more good than bad) this is by far my favorite. My whole family loved them too (which in a family of meat eaters like mine is rare). No adjustments needed, this recipe is 10/10! I’ve also baked them in the oven and they turned out really good as well. Make these tonight, you’ll be happy you did!

      ★★★★★

      Reply
      • Alexis Joseph says

        December 20, 2020 at 6:35 pm

        Awwww how sweet!! Thank you so much. I have a black bean sweet potato version coming soon!

        Reply
    3. Caroline says

      November 17, 2020 at 3:06 pm

      These were the most flavorful veggie burgers I have ever made! Looking forward to your sweet potato black bean version! 🙂

      Reply
      • Alexis Joseph says

        November 17, 2020 at 11:55 pm

        Amazing, I'm thrilled you loved them!

        Reply
    4. Paige says

      September 22, 2020 at 1:39 am

      These were amazing, even my carnivore husband loved them and ate two!! They are the perfect texture and held together so well. Obsessed!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 22, 2020 at 3:27 pm

        Wonderful! Thanks so much, Paige!

        Reply
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