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