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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.

  • 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.
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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!

mushroom pumpkin rosemary mini burgers on black slate board

Baked Almond Flour Pumpkin Mini Burgers (V, GF, Oil-Free)

Yield: 12 mini burgers
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Healthy, baked almond flour pumpkin mini burgers are perfect for savory snacking or dinner! They are grain-free, gluten-free, and have only 64 calories apiece

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

  1. Preheat oven to 375F (190C) . Grease or spray all 12 cups of a standard size muffin tin.
  2. 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.
  3. 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.
  4. Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.
  5. 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.

Notes

Storage: Store in an airtight container in the refrigerator for 5 days or freeze for up to 3 months. These will keep well at room temperature for several hours (e.g., packed in a lunch bag).

Rosemary Options: You can use 1 teaspoon dried rosemary or rubbed sage or 3/4 teaspoon dried thyme leaves in place of the fresh rosemary.

Almond Flour Options: You can grind 1/2 cup of your favorite nuts or seeds, ground in a food processor or coffee grinder, in place of the almond flour.

Nutrition Information
Yield 12 Serving Size 1 mini burger
Amount Per Serving Calories 64Total Fat 1.7gSaturated Fat 0gCholesterol 0mgSodium 92mgCarbohydrates 8gFiber 2.4gSugar 1.3gProtein 3.7g

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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