Sometimes it's all about great grills! Enjoy clean cheats over National BBQ Week with our delicious, nutritious vegetarian-friendly protein burger, all wrapped in a healthy wholegrain bun.
Pumpkin is the secret ingredient here. This fibre-rich orange gourd contains almost twice the recommended intake of vitamin A, which promotes good vision, especially in dim light. And because it’s loaded with fibre, pumpkins help slow digestion, making you feel fuller for longer – which is great news if you’re watching your weight.
Bearing far more than just flavouring, these burgers pack a real punch thanks to the addition of 100% WHEY ISOLATE. Our pumpkin bean burger formula is no slouch when it comes to nutrition, whilst the pumpkin puree and protein powder ensure instant hunger fulfilment, without sacrificing flavour, one little bit.
You could top this nutty, golden patty with crisp spinach and red onion. We bet this onion, garlic and mustard-flavoured burger, served with lashings of sweet chilli sauce, won't just be the choice of vegetarians. For afters, you could even try making our High Protein, Low Sugar Blueberry Muffins or perhaps our oh-so-tasty Chocolate Heaven Protein Smoothie.
👉 1 tablespoon olive oil
👉 2 cloves garlic, minced
👉 150g diced onion
👉 1 teaspoon balsamic vinegar
👉 350g cooked chickpeas, drained
👉 115g pumpkin puree
👉 1 tablespoon yellow mustard
👉 1 teaspoon ground cumin
👉 1/4 teaspoon dried oregano
👉 2 scoops 100% WHEY ISOLATE
👉 Salt and pepper
👉 Preheat your oven to 220 °C
👉 Line a baking tray with aluminium foil. Lightly grease and set to one side
👉 In a medium-size saucepan, heat the olive oil over modest heat
👉 When simmering, add in the garlic and onions, sautéing until fragrant and lightly golden brown (this shouldn’t take any longer than 6 – 8 minutes)
👉 Deglaze the pan with the balsamic vinegar, turn off the heat, and set aside to cool for around 10 minutes
👉 Using another bowl, gently mash the beans with a fork or potato masher, making sure the consistency of the burger is grainy (this will make for a fulfilling bite!)
👉 Next, combine the pumpkin puree, mustard, spices, and herbs, blending well to incorporate
👉 As soon as the mixture is cool, add in the sautéed vegetables and stir once more, incorporating the 100% WHEY ISOLATE powder, too
👉 Blend thoroughly. Ensure there are no pockets of dry ingredients left over. (The texture should be soft but easy to work with; it should be easy to mould into patties and also hold its shape
👉 Season with salt and pepper to taste
👉 Measure out between 70g – 110g of the burger mixture for each patty
👉 With slightly moistened hands, shape them into round, flat pucks
👉 On the tray, space them out evenly, at least 2 – 3cm apart
👉 Bake in the oven for 15 minutes, turn over, then bake for a further 10 minutes, until golden brown
👉 Leave to cool for 10 – 15 minutes before removing from the sheet
👉 Serve immediately while still warm, or cool completely before freezing and storing for up to six months
👉 Makes 6 – 8 pumpkin burger patties