Harvest Burgers

In keeping with my fall theme, I decide to whip up some Harvest Burgers.  They are packed with pumpkin, veggies, and great flavor!  I usually use brown rice like the recipe calls for, but tonight I decided to substitute Roland® Black Bean Quinoa for the rice.  It has a nice kick to it, and I liked the overall flavor it gave the burgers.  These are great for dinner or lunch.  Sometimes I even make up mini versions and serve them atop a green salad.  They freeze (uncooked) well too, which is nice if you’re in a pinch and need something quick for dinner.  I served them with a side of sweet potato wedges (just toss together sweet potatoes, coconut oil & kosher salt and bake) and some homemade pickles!

Ingredientsphoto 1
1 tablespoon olive oil
1 teaspoon ground cumin
1 medium yellow onion, diced
1 red bell pepper, diced
1/2 cup corn kernels
1 cup cooked brown rice or quinoa
1 cup quick oats, lightly toasted1-15 ounce can pumpkin
2 tablespoons fresh cilantro
1 tablespoon balsamic vinegar
Pinch cayenne pepper
1 teaspoon salt
1/2 teaspoon ground black pepper
Burger fixin’s (cheddar cheese, avocado, red onion, ketchup, etc.)

Preheat oven to 350º F.  Spread the oats on a baking pan and bake, turning once, until lightly toasted, about 5-10 minutes.  Prepare brown rice or quinoa according to package directions and set aside.

photo 2In a medium skillet over medium-high, heat olive oil.  Add the cumin and onion and saute until the onions soften and begin to brown, about 5 minutes.  Add the bell pepper and corn kernels and saute until just tender, about 3 to 4 minutes.  Transfer to a medium bowl and cool for 5 minutes.

photo 4Add the rice or quinoa, oats, pumpkin, cilantro, balsamic, cayenne, salt and pepper.  Stir to combine.  Form the mixture into 6 patties (I usually make them smaller).

photo 5Heat a small amount of olive oil or cooking spray in a large skillet over medium-high heat, and add the patties.  Brown 3 minutes per side.  Serve on toasted buns with your choice of fixin’s!




photo 1 (2)



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