This vegan pumpkin burger with lamb's lettuce, mushrooms, pomegranate, and garlic mayonnaise is just perfect for fall! Super healthy and insanely delicious!
Vegan Pumpkin Burger

For the vegan pumpkin patties:

  1. 1 tablespoon ground flax seeds
  2. 3 tablespoons water
  3. 1 1/2 cups canned chickpeas, drained
  4. 1 cup pumpkin puree
  5. 1 1/2 cups rolled oats
  6. 2 cloves of garlic, minced
  7. 1 small onion, chopped
  8. 1 teaspoon Italian seasoning
  9. 1 teaspoon paprika powder
  10. 1/2 teaspoon mustard
  11. salt, to taste
  12. black pepper, to taste

For the rest:

  1. 4 whole grain buns with sunflower seeds
  2. 2 handful lamb's lettuce
  3. about 5-6 mushrooms, sliced
  4. 1/2 cup pomegranate seeds
  5. 4 tablespoons vegan mayonnaise
  6. 1 small clove of garlic, minced


  • Combine the ground flaxseeds with the water and let it sit for at least 5 minutes.
  • Heat some oil in a medium-sized pan and sauté the onion and the garlic for 2-3 minutes. Set aside. Heat some more oil and sear the mushrooms for about 3 minutes.
  • Mash the chickpeas with a fork, leaving some intact for texture. In a bowl, combine the chickpeas, the pumpkin puree, and the oats. Add the Italian seasoning, the paprika powder, the mustard, the flaxseed-water mixture, and the sautéd onion and the garlic. Season with salt and pepper. Form four burger patties.