Categories: Main, burgers, kale, pumpkin

Ingredients

• 2 cloves garlic
• 3 scallions, white and green parts, chopped
• 1/2 cup pumpkin puree
• 2 Tbsp. extra virgin olive oil
• 1 tsp. chili powder
• 3/4 tsp. sea salt
• 1 tsp. cumin
• 1 cup cooked and cooled brown rice
• 15 oz. can (about 2 cups) black beans
• 2 Tbsp. flaxmeal
• scant 1/3 cup panko or coarse oat flour (can be made by blending whole oats)
• coconut oil for cooking
• // salad //
• lacinato kale, stemmed and well chopped
• romaine
• bit of grated parmesan
• extra virgin olive oil (I used the lemon one from Nudo;- very subtle)
• rice vinegar
• pinch of salt + pepper

Directions

1. In a food processor, combine the garlic, scallions, pumpkin, olive oil, chili powder, salt and cumin. Run to combine. Add the rice and half of the beans and pulse ONLY a few times to just mix (we want minimal mixing here so it doesn’t become a paste). Add the flaxmeal, oat flour and pulse them in. Add the rest of the beans and give it one or two more pulses (I add the beans in parts because I like the flecks of them in the patties). The mixture should be pretty tacky with texture to it. Not smooth. The mixture can be made in advance and kept covered in the fridge until ready to use.

2. Form the dough into four patties, about 1/2’’ thick. Heat a thin layer of coconut oil over medium high heat in a large (non stick preferable) pan, working in batches if you need to. Once the oil is hot, gently add the patties to the pan and cook for 2-3 minutes until you get a golden crust, flip and cook another 2 minutes.

3. Prepare your salad or bun, top with you patty and garnish with cilantro and avocado if you wish.

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