Pumpkin Hash Browns Vegetarian Pumpkin Burgers
These Pumpkin Hash Browns Vegetarian Pumpkin Burgers are a flavorful twist on classic veggie burgers, combining the earthy sweetness of grated pumpkin with crispy russet potato for a dynamic base. Perfectly seasoned with garlic powder, paprika, and cumin, these patties are golden-brown and irresistibly crunchy. The addition of optional shredded cheddar cheese lends a creamy richness, while panko breadcrumbs ensure a satisfying texture. Served on toasted burger buns with fresh lettuce, juicy tomato slices, and your favorite condiments, these vegetarian burgers embody autumn-inspired comfort food at its finest. Quick to prepare and cook in under an hour, they are ideal for weekday dinners or casual gatherings. Pair with sweet potato fries or a crisp green salad to complete this hearty, homemade dish.
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Recipe Information
Ingredients
- 2 cups Pumpkin (grated)
- 1 large Russet potato (grated)
- 0.5 cup All-purpose flour
- 0.5 cup Panko breadcrumbs
- 2 large Eggs
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 0.5 cup Cheddar cheese (optional, shredded)
- 4 Burger buns
- 4 Lettuce leaves
- 1 large Tomato (sliced)
- 4 tablespoons Burger condiments (e.g., mayo, ketchup, mustard)
Instructions
Prepare the grated pumpkin and potato by using a box grater and placing them in a clean kitchen towel. Squeeze out any excess liquid to prevent soggy hash browns.
In a large bowl, combine the grated pumpkin, grated potato, flour, panko breadcrumbs, eggs, garlic powder, paprika, cumin, salt, and black pepper. Mix well until the mixture forms a cohesive texture. If the mixture feels too wet, add more breadcrumbs, one tablespoon at a time.
Optional: Fold in the shredded cheddar cheese for a richer, creamy flavor.
Form the mixture into 4 evenly sized patties, about 1 inch thick.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Gently place the patties in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Add more olive oil to the skillet if necessary when flipping the patties.
While the patties are cooking, lightly toast the burger buns in a toaster or under the broiler for 2-3 minutes until golden.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by the pumpkin hash brown patty, a slice of tomato, and your choice of condiments. Top with the other half of the bun.
Serve the pumpkin hash browns vegetarian burgers warm, with a side of sweet potato fries or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1108 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
