Pumpkin and Brown Rice Mini Burgers

Difficulty: Medium

Makes 16

To celebrate Halloween, I decided to create a recipe that would be perfect for serving at a Halloween party or gathering, perhaps to even take to work as a treat for your colleagues. These Pumpkin and Brown Rice Mini Burgers are nested on a homemade bun but if you’re not up to that challenge, you can always make larger burgers with store-bought buns or use mini ones if you can get them. As a special bonus Halloween treat, I’ve added my spooky topper template for you to use. So get cookin’, if you dare…


Ingredients

  • 3/4 cup soy milk (plus extra)
  • 3/4 cup water
  • 1 teaspoon apple cider vinegar
  • 1/4 cup canola oil
  • 7 gram packet of dry yeast
  • 3 tablespoons caster sugar
  • 1 teaspoon salt
  • 4 cups bread flour (plus extra)
  • 1/4 cup sesame seeds
  • 1/2 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon mixed herbs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/4 cup dried pumpkin seeds (pepitas)
  • 2 cups pumpkin puree
  • 2 cups cooked brown rice
  • 1 cup gluten flour
  • Handful baby spinach leaves
  • 1/2 block vegan cheese
  • 1/2 cup tomato sauce

Method

  1. First start the buns by heating the soy milk and water. Whisk through the apple cider vinegar before adding the canola oil and dry yeast.
  2. Add the sugar and salt before gradually sifting through the flour and mixing until a dough is formed.
  3. Tip the dough onto a lightly floured surface and knead for about 10 minutes, adding flour during the process until the dough is no longer sticky.
  4. Divide the dough into 16 even pieces rolling each into a ball and press down gently onto a baking paper lined baking tray.
  5. Cover the tray and allow to rise for about 40 minutes before brushing each bun with soy milk and adding a sprinkle of sesame seeds.
  6. Preheat the oven to 200°C and bake for 20 minutes until the buns are lightly golden. Allow to cool.
  7. In a large bowl, combine the onion, garlic, herbs, spices, salt and pepper before adding the pumpkin seeds, pumpkin, brown rice and gluten flour. Mix until the concoction thickens.
  8. Roll the mixture into 16 even sized balls and press down gently on a lined baking tray.
  9. Bake for 20 minutes, in the meantime prepare your burger fillings and cut the buns in half.
  10. Place a patty on the bottom of the bun before adding tomato sauce, vegan cheese and a baby spinach leaf before adding the bun top.
  11. Stick one of my Halloween toppers in the bun and serve hot.

Click here for the ->halloweenflags

Chelsey

2 comments on “Pumpkin and Brown Rice Mini Burgers

  1. Mandee on said:

    Yum! These look tasty and adorable!

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