This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Baked almond flour pumpkin mini burgers are perfect for savory snacking or dinner! They are vegan, grain-free, gluten-free and have only 64 calories apiece
Vegan
These mini-burgers may not be energy bars, per se, but who said that power bars have to follow any particular rules, anyway? Packed with seasonal white beans, mushrooms, and pumpkin, these mini burgers have everything you want and need in an energy bar, and more:
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Oil-free
- Grain-free
- Gluten-free
- 3.7 grams fiber per mini burger
- High in fiber
- Fast and easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- 1 small onion
- fresh mushrooms
- canned white beans
- almond flour
- canned pumpkin puree
- minced fresh rosemary (I have notes for options in the recipe card)
You will also need salt and pepper to taste, as well as a little bit of water.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (190C). Grease or spray all 12 cups of a standard size muffin tin.
- In a large skillet, heat 2 tablespoons (30 mL) water over medium high heat. Add the onion; cook and stir for 5 minutes.
- Add the mushrooms; cook and stir for 4 to 6 minutes longer until mushrooms are very soft. Season with salt and pepper to taste.
- In a large bowl, mash the beans with a fork. Mix in the pumpkin, almond flour, and rosemary until blended, then stir in the mushroom-onion mixture. Season to taste with salt and pepper.
- Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.
- Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers.
- Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.
They also happen to be gluten-free, grain-free and vegan. If that were not enough, cooking these is completed, with ease, with an oven and a muffin tin.
Feel free to stuff these inside slider buns, pitas, or wraps, as you would falafel or burgers. I am choosing to savor them in their uncluttered simplicity, and relishing every power-packed bite. Cheers, everyone!
Baked Almond Flour Pumpkin Mini Burgers (V, GF, Oil-Free)
Ingredients
- 1 small onion, chopped (about 1 cup)
- 8 ounces 227 g mushrooms, chopped
- salt and freshly cracked black pepper to taste
- 1 15- ounce 425 g can white beans, drained and rinsed
- 1/2 cup 52 g) almond flour (see note)
- 1/4 cup 60 mL canned pumpkin puree
- 2 teaspoons minced fresh rosemary, see note for options
Instructions
- Preheat oven to 375F (190C) . Grease or spray all 12 cups of a standard size muffin tin.
- In a large skillet, heat 2 tablespoons (30 mL) water over medium high heat. Add the onion; cook and stir for 5 minutes, Add the mushrooms; cook and stir for 4 to 6 minutes longer until mushrooms are very soft. Season with salt and pepper to taste.
- In a large bowl, mash the beans with a fork. Mix in the almond flour, pumpkin and rosemary until blended, then stir in the mushroom-onion mixture. Season to taste with salt and pepper.
- Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.
- Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers. Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.
These are AMAZONG!!! I am making my third batch today!!!
Love this mouth watering recipe ?