Pumpkin Chickpea Burger with Pomegranate and Lamb's Lettuce

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Pumpkin Chickpea Burger with Pomegranate and Lamb's Lettuce

This pumpkin chickpea burger with pomegranate and lamb’s lettuce is an exceptional burger. It will be able to convince the even the greatest meat lovers of the vegan cuisine. This burger skillfully combines a crispy pumpkin and chickpea pattie with fresh delicate lamb’s lettuce, crunchy bittersweet pomegranate seeds, savoury sauteed mushrooms, a fresh herb garlic sauce and a crispy sesame bun. Thus it is that the mouth already waters when reading the description.

Crunchy Pumpkin Wedges as Side Dish

After preparing the patties for the pumpkin chickpea burger, I still had plenty of pumpkin left. So I served the burgers with a side of hearty spiced oven-baked pumpkin wedges and a delicious garlic sauce. The pumpkin wedges are crispy on the outside and very soft and creamy on the inside. The herb-garlic sauce is based on vegan yoghurt and is also used inside the burger.

Pumpkin and chickpea burger with fresh lamb's lettuce, crunchy pomegranate seeds, spicy sauteed mushrooms and a fresh herb garlic sauce

It may not look that way at first glance, but the pumpkin chickpea burger is not all that elaborate. For the vegan burger patties you need three main ingredients: pumpkin, chickpeas and oatmeal. They are then spiced with steamed onion, garlic, Italian spices, paprika, salt and pepper.

Pumpkin and chickpea burger with fresh lamb's lettuce, crunchy pomegranate seeds, spicy sauteed mushrooms and a fresh herb garlic sauce

The Secret of Vegan Pumpkin Chickpea Patties

The common problem with the vegan burger patties is that they do not hold together. Therefore I used chickpea flour and a so-called flax egg as a binding agend. A flax egg is made of ground flax seeds that are soaked in water. You can use flax egg as egg substitute in all kinds of recipes especially when baking. The pumpkin-chickpea patties were nice and firm and I could roast them without them falling apart or crumbling.

By the way, I got the inspiration for this burger from the blog Vegan Heaven. I refined the recipe a bit and replaced the mayo with a fresh yoghurt-based herb garlic sauce. As a result, the burger is lower in calories and fat.

If you liked this recipe with pumpkin, you might also like this pumpkin and spinach salad with quinoa. Please write a comment and tell us how you liked this burger.

umpkin Chickpea Burger with Pomegranate and Lamp's Lettuce

Pumpkin Chickpea Burger with Pomegranate and Lamb’s Lettuce

A fabulous burger with a crunchy pumpkin and chickpea patty topped with fried mushrooms, lamb’s lettuce and pomegranate seeds.  Absolutely delicious!
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Course: Main Dish
Cuisine: American, Fusion
Keyword: Chickpeas, Mushrooms, Pomegranate, Pumpkin
Schwierigkeitsgrad: Difficult
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 Persons
Calories: 758kcal


For the Pumpkin Patties:

  • 350 g Hokkaido pumpkin
  • 400 g chickpeas
  • 2 tbsp chickpea flour
  • 150 g rolled oats
  • 1 tbsp ground flaxseed
  • 3 tbsp water
  • 2 cloves garlic
  • 1 onion
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp paprika powder
  • 1/2 tsp mustard
  • salt and pepper

For the pumpkin wedges

  • 1000 g pumpkin
  • 4 tbsp vegetable oil
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika powder
  • salt and pepper

For the sauce

  • 8 tbsp vegan mayonnaise
  • 200 g vegan yogurt
  • 2 cloves garlic
  • ½ bunch fresh herbs e.g. parsley, dill or basil
  • 2 tsp lemon juice
  • salt and pepper

For the rest

  • 6 burger rolls
  • 200 g lamb’s lettuce
  • 1/2 pomegranate
  • 10 mushrooms


For the pumpkin wedges:

  • Quarter the pumpkin, remove the seeds and cut into wedges. Put aside some of the pumpkin for the burger patties.
  • Mix oil with garlic, onion and paprika powder. Add salt and pepper to taste. Add the pumpkin wedges to the spice mixture and stir well. Place the wedges on a baking tray lined with baking paper.
  • Bake the pumpkin wedges in the oven at 250°C (480°F) for about 30 minutes. The wedges are ready when the corners are crispy brown.

For the Pumpkin Patties:

  • Cut the leftover pumpkin into small cubes. Put the pumpkin cubes in a pot, cover with water and cook until the pumpkin is very soft. Then place the cubes in a blender or food processor.
  • Mix water and flax seed and allow to soak for 5 minutes. This mixture is called a flax egg and serves as a thickening agent.
  • Add the chickpeas and the flax egg to the blender. 
  • Finely chop the onion and garlic and fry in some vegetable oil until they turn brown. Add to the blender.
  • Add oatmeal, chickpea flour, spices and mustard to the blender. Blend everything until you get a uniform texture. Season with salt and pepper.
  • Form 6 burger patties out of the mixture. Fry in oil in a large pan from both sides until crisp. If you do not want to use all the patties directly, you can freeze the leftover patties after you fried them.

For the Sauce:

  • For the sauce, press or finely chop the garlic clove. Mix it with the vegan mayonnaise and yoghurt. Finely chop the fresh herbs and add to sauce. Season with salt, pepper and lemon juice.

For the Burgers:

  • Cut the mushrooms into strips and sauté in a pan in a little oil until they are brown and fragrant.
  • Wash the lamb’s lettuce and cut off any remaining roots.
  • Remove the seeds from the pomegranate. To do so fill a large bowl with water and remove the pomegranate seeds under water. Pomegranate tends to splash and the red juice gives nasty stains on clothes and walls.
  • Slice the burger buns and put them into the oven together with the wedges for about 2-3 minutes or until they are a bit crunchier.
  • Spread the sauce onto the burger bun halves. Place a burger patty on each of the undersides and top with fried mushrooms, lamb’s lettuce and pomegranate seeds.
  • Remove the pumpkin wedges from the oven and serve with the burger and the remaining sauce.


Serving: 1Person | Calories: 758kcal (38%) | Carbohydrates: 98g (33%) | Protein: 20g (40%) | Fat: 33g (51%) | Saturated Fat: 12g (75%) | Cholesterol: 0mg | Sodium: 515mg (22%) | Potassium: 1577mg (45%) | Fiber: 13g (54%) | Sugar: 19g (21%) | Vitamin A: 18515IU (370%) | Vitamin C: 48.8mg (59%) | Calcium: 215mg (22%) | Iron: 8.2mg (46%)

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Vegan Pumpkin Chickpea Burger with Pomegranate and Lamb‘s Lettuce

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