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+ servings

Nutty pumpkin seed baked veggie burgers

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main meal
Servings: 6 burgers
Author: Becca Heyes


  • 2 x 400g tins black beans, drained (240g, or ~ 1 1/4 cups, per tin when drained)
  • 50 g walnuts (~ 2/3 cup)
  • 50 g peanuts (~ 1/3 cup)
  • 45 g pumpkin seeds (~ 1/4 cup)
  • 85 g oats (~ 3/4 cup) - use gluten-free oats if required
  • Small bunch fresh coriander (cilantro)
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • Salt
  • Black pepper
  • Spray oil


  • Preheat the oven to 200°C (Gas Mark 6 / 400°F).
  • Add all the burger ingredients (everything except the spray oil) to a food processor, and blitz until the nuts and coriander are all chopped well, and the mixture has reached your desired consistency. Try not to over-process - it’s nice if some parts are left a bit chunkier than others (you can hold back a few pumpkin seeds to add whole, if you prefer).
  • With clean hands, separate the mixture into six equal portions, and form each into a thick burger shape. Place on a lightly greased lined baking sheet, and spray lightly with oil. Bake for 20-25 minutes until crispy, and serve warm.