Nahaufnahme der Veggie Kürbis-Hummus Burger
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The best Pumpkin-Hummus Burger

Homemade pumpkin patties, creamy hummus and caramelized onions in the middle of a crispy baked Burger bun - this unbelievably delicious pumpkin hummus burger is served with pomegranate seeds and fresh pumpkin fries.
Arbeitszeit1 Std. 20 Min.
Portionen: 3 Burger
Autor: Vicky - Healthy Dreams


Burger-Patties & Pumpkin Fries

  • 440 g Hokkaido pumpkin pitted
  • 200 g chickpeas
  • 60 g oats
  • 1 egg
  • 1 garlic clove
  • 1 onion
  • 1 bundle parsley
  • ½ tsp oregano
  • ½ tsp pepper powder
  • ½ tsp mustard
  • ½ tsp thyme
  • salt and pepper
  • olive oil


  • 125 g curd
  • 100 g sour cream
  • salt and pepper

Other ingredients

  • 3 Burger buns of choice
  • 50 g corn salad
  • 200 g mushrooms
  • 1 onion
  • 100 g hummus
  • pomegranate seeds
  • ¼ tsp agave syrup


Pumpkin Patties

  • For the pumpkin in the patty, first wash 240g of the pumpkin, split it in half and remove the seeds (the skin does not have to be removed for an organic Hokkaido). Cut the pumpkin into 2cm thick cubes and spread everything on a baking tray covered with baking paper. Brush with olive oil and add salt and pepper. Bake at 180°C (convection heat) for 20 minutes until the pumpkin is soft.
  • Then drain off the chickpeas and mix them together with the pumpkin cubes in a food processor until smooth and creamy. Chop an onion and a clove of garlic and sauté in a pan with olive oil until glassy.
  • Now mix the pumpkin-chickpea mixture together with onion and garlic, oat flakes, egg, mustard, chopped parsley, paprika powder, oregano, thyme, salt and pepper in a large bowl and leave to rest for 20 minutes. Process the dough into 3 equal-sized burger patties and sauté in olive oil on both sides until golden brown. Bake the fried burger patties in 150°C (convection heat) for another 15 minutes in the oven.

Pumpkin fries & Veggies

  • Cut the remaining Hokkaido pumpkin into thin (0.5cm) slices. Brush with olive oil. Season with fresh or dried thyme, salt and pepper. Cut an onion into slices. Brush also with olive oil, add agave syrup and bake together with the pumpkin fries at 180°C (convection heat) for 30 minutes.
    Meanwhile, cut the champions into slices and sauté in olive oil over medium heat in a frying pan. Season as well.


  • Mix curd cheese with sour cream and season to taste with salt and pepper.
    For the burger, toast the buns or bake them in the oven until crispy. Serve first with hummus, corn salad and one pumpkin patty. Top the burger with yoghurt dip, pomegranate seeds, roasted champions and roasted onions. Serve together with the pumpkin fries.