What started as a mix of leftover ingredients, ended up being a delicious fall-like veggie burger. I like to approach moments like these as if I were on the show Chopped. Starting off with random ingredients & somehow transforming them into a dish that's delicious & fun.

As I took that first bite of the finished product, I couldn't help wonder what Padma Lakshmi would rate me. Would I move on to the next imaginary round, making me one step closer to becoming a Chopped Champion or would I be cut & sent packing? By the second bite, I decided she would enjoy it as much as I did & would be sent to the next imaginary round.

This burger is a savory patty full of flavor and perfect for fall. The beans add protein & texture. The pumpkin adds a bit of sweetness & moisture. The oats & chickpea flour serve as binders, while the mushrooms give it a meaty flavor. Together, the pumpkin, thyme & parsley give the burger an almost Thanksgiving-like vibe. I immediately made a second batch. I just had to share the love!

Notes & Substitutions:

Makes about 6-8 Burger Patties
Toppings Inspo: I topped it with some leftover Pumpkin & Maple Vinaigrette. You can use cheese (or vegan cheese), mayo (or vegan mayo). If you are feeling a little more adventurous, try a chipotle or curry mayo.

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

3-4 Handfuls diced King Oyster Mushrooms
1 ½ dollops of pumpkin puree
1 Handful Cannellini Beans (drained)
1 Handful Chickpeas
4-5 handfuls chickpea flour
3-4 Handfuls old fashioned oats
About ¼ small white onion (diced)
About ¼ small red onion (diced)
3-4 cloves of garlic (minced)
4-5 pinches nutritional yeast
About ½ a handful (approximately 10 pinches) mushroom seasoning
About 4-5 pinches mushroom powder
About 10 dashes smoked paprika
4 tads coconut oil
2 tads of Tamari
2 tads of liquid smoke
2 dashes allspice
A tad fresh thyme
A tad fresh parsley
Salt & pepper to taste
Avocado oil spray
King's Hawaiian Burger Bun (or your favorite hamburger bun)

Instructions:

In a pan on high heat, half of your diced onions until caramelized. Mince the other half & add to mixing bowl.
Once onions are almost ready, add in minced garlic for just a minute or so. Be careful not to overcook garlic or it will become bitter or even burn. Next, add caramelized onions & garlic to mixing bowl.
Add 3 handfuls of chickpea flour & oats. Set aside one handful of each in case 'dough' is too wet.
Next add Cannellini Beans & chickpeas. Using your hands (I like to use a muddler) slightly smash the beans.
Add the pumpkin puree, Tamari, liquid smoke, mushroom seasoning, mushroom powder, smoked paprika, allspice, thyme, parsley, salt & pepper.
Mix well. Mixture should be slightly sticky but not too dry that it doesn't form a ball. If mixture is too wet, add some chickpea flour & oats. If mixture is too dry, add a tiny bit of water. Keep in mind that if you add too much chickpea flour, the patty will become much denser. I like to make sure my mixture has a lot of chopped mushrooms (to the point where it almost seems to be too much). It helps keep the texture from getting too dense.
Let sit in refrigerator for 30-45 min. If you are planning to let it sit for longer, you will want your mixture to be just slightly dryer before chilling because the onions & mushrooms will release a little moisture.
Form into patties using an cookie cutter sprayed with cooking oil or formed with your hands. Mixture should make 6-8 patties, depending on the size of your burgers.
Preheat cast iron skillet on stovetop on medium heat.
Spray skillet liberally with avocado oil.
Sear patties for about 3-5 minutes (or until toasty brown) on each side.
Finish in Ninja Foodi or Instant Pot for 15-20 minutes on 325 degrees. Patty should darken & begin to crack a little around the edges. Baking may take a little bit longer in oven.