Pumpkin Black-Eyed Pea Burger

by Edward Daniel
Caption of Pumpkin Black-Eyed Pea Burger. Image by Edward Daniel (c).

Pumpkin Black-Eyed Pea Burger is one of my favourite beanburgers just at the weather changes and pumpkin comes into season. This burger is perfect for barbeques or cooked in the oven.  It is pretty filling and wholesome.  I love the different textures of this dish.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Pumpkin Black-Eyed Pea Burger. Image by Edward Daniel (c).
Serves: 6-12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 350g Black-eyed beans
  • 250g pumpkin, flesh
  • 1 onion, chopped
  • 2tsb olive oil
  • 100g buckwheat groats
  • 25g flaxseed, ground
  • 25g oats, ground
  • 1tbs coriander seeds
  • 1tbs cumin seeds
  • Few sprigs of parsley, chopped
  • 1tbs marjoram
  • 1tbs oregano
  • 2 cloves of garlic, minced
  • ½ lemon, juice
  • Season to taste
  • Oil for frying


  1. Soak the beans in filtered water overnight.
  2. Cook the beans in a pressure cooker for about 30 minutes. Drain and set to one side.
  3. Preheat oven to gas mark 180 degrees Celsius or if you have a convection oven to 160 degrees Celsius.
  4. Bake the pumpkin in the oven on a baking tray for 30 minutes. Remove the skin and seeds and measure out 250g.
  5. Sauté the onions in oil until translucent.
  6. Roughly mash the beans with a masher in a large mixing bowl. Fold in the pumpkin.
  7. Grind the buckwheat, flaxseeds, oats, cumin seed and coriander seeds in a high-speed blender until fine. Add to the beans with the lemon juice, onions, garlic. Season to taste with the salt and pepper
  8. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  9. Mix the ingredients if your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture. Keep refrigerated until ready to eat. This mixture will keep for about a day.
  10. To heat up gently sauté the bean burgers in oil until lightly browned on both sides. Bake on a baking tray covered on parchment paper in the oven at the above heat for 30 minutes.
  11. Serve on its own or in a bap.


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.