• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegan Main Dishes

    Thai Pumpkin Black Rice Burgers {vegan, gluten free}

    Published: Jun 18, 2014 · Updated: Sep 21, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    pumpkin black rice burger
    vegan burger recipe
    pumpkin black rice veggie burgers
    Thai Pumpkin Black Rice Vegan Burgers gluten free
    Thai Pumpkin Black Rice Vegan Burgers gluten free
    Thai Pumpkin Black Rice Vegan Burgers gluten free
    Thai Pumpkin Black Rice Vegan Burgers gluten free

    These pumpkin and black rice burgers just might be the best vegan burgers you've ever made! Loaded with flavor from roasted butternut pumpkin, black rice, and a homemade curry paste - they're totally delicious and simple to make too!

    Thai Pumpkin Black Rice Vegan Burgers gluten free

    I love a good veggie burger, such as these mushroom and thyme quinoa burgers (which are my carnivorous husbands favorite). In fact, I have a whole collection of my favorite veggie burgers.

    I've tended to stick to quinoa as a base for my burgers, however, when I came across a packet of black rice (you can get some here!) at my local supermarket, I immediately knew I wanted to make vegan burgers with the rice.

    Perhaps predictably, my mind went down an Asian route, resulting in a combination of roasted butternut pumpkin, fresh coriander and homemade Thai curry paste.

    But let me tell you, these are my new favorite veggie burgers. I served mine up topped with a good dollop of this sweet chilli sauce and an Asian-style slaw. Oh - and maybe some sweet potato fries on the side!

    Thai Pumpkin Black Rice Vegan Burgers gluten free

    More Recipes

    If you love these pumpkin burgers, be sure to check out these other tasty recipes too:

    • Best Pumpkin Recipes for Fall
    • Thai Pumpkin Soup
    • Pumpkin Quinoa Salad
    Thai Pumpkin Black Rice Vegan Burgers gluten free

    Thai Pumpkin Black Rice Vegan Burgers

    These pumpkin and black rice burgers just might be the best vegan burgers you've ever made! Loaded with flavor from roasted butternut pumpkin, black rice, and a homemade curry paste - they're totally delicious and simple to make too!
    5 from 3 votes
    Print Pin Save Saved!
    Course: Main Course, Snack
    Cuisine: vegan, vegetarian
    Keyword: Vegan Burgers
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Calories: 150kcal
    Author: Delicious Everyday
    10 servings

    Ingredients

    • 1 cup black rice rinsed under cold water and drained
    • 1 ½ cups cold water
    • 14 oz butternut pumpkin peeled and cut into cubes, also known as butternut squash
    • 1 tbsp olive oil
    • 1 red onion small. finely diced
    • 1 bunch cilantro chopped, also known as fresh coriander
    • ¾ cup chickpea flour also called garbanzo bean flour or besan
    • salt to taste
    • olive oil for frying

    THAI GREEN CURRY PASTE:

    • 1 stalk lemongrass finely chopped, white part only
    • 1 tbsp ginger minced or grated
    • 6 stems cilantro also known as fresh coriander
    • 2 long green chillis deseeded and roughly chopped, depending on how much heat you enjoy
    • 6 leaves kaffir lime
    • 2 shallots roughly chopped
    • 1 tsp coriander seeds
    • 1 tsp cumin seeds
    • ½ tsp white peppercorns
    • ¼ tsp ground turmeric
    • ½ tsp salt
    • 1 lime juice and zest
    US Customary - Metric

    Instructions

    • Place the rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover and cook for 35 minutes. Leave to cool.
    • Preheat the oven to 350 degrees Fahrenheit (180 celsius). Toss the pumpkin in the olive oil on a baking sheet. Cook for 25 minutes or until soft and lightly golden. Set aside to cool.
    • While the rice and pumpkin are cooking, make the curry paste. Toast coriander and cumin seeds with the pepper in a wok or frying pan over medium heat for 1-2 minutes or until fragrant. Allow to cool slightly. Add to a food processor. along with the remaining ingredients and process until a paste is formed.
    • Once the pumpkin has cooled, add to a large bowl and roughly mash with a potato masher. Add the rice and the remaining ingredients, including the curry paste and mix well. Check the seasoning and adjust as necessary. Form into burger patties and refrigerate for at least 30 minutes before cooking (I find this helps keep the burger together).
    • Place a large frying pan over a medium heat. Add the oil and cook until lightly charred (about 4 to 5 minutes) before flipping and cooking on the other side. Serve immediately with your favorite toppings.

    Notes

    You may find that the burgers hold together well without the flour. If so, feel free to skip the flour.
    My favorite way to enjoy the burgers is to serve them in toasted sourdough topped with sweet chili sauce and an Asian style slaw.

    Nutrition (Estimated)

    Calories: 150kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 144mgPotassium: 308mgFiber: 3gSugar: 3gVitamin A: 4273IUVitamin C: 12mgCalcium: 38mgIron: 1mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegan Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    Reader Interactions

    Comments

    1. Lindsay @ The Local Taste says

      June 19, 2014 at 2:09 am

      Love this mix of flavors! Great Veggie burger recipe!

      Reply
      • Jennifer says

        June 19, 2014 at 8:53 am

        Thanks Lindsay 🙂

        Reply
    2. Rosa says

      June 18, 2014 at 4:39 pm

      A fantastic idea! These vegetarian burgers must taste so good. I love Thai flavors...

      Cheers,

      Rosa

      Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Scalloped Potatoes
    • Lemon Cheesecake Bars
    • Lavender Shortbread Cookies

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2023 Delicious Everyday | Hook & Porter Media

    1.4K shares