Best 2 Pumpkin Hash Browns Vegetarian Pumpkin Burgers Recipes

Craving a hearty yet wholesome breakfast or brunch dish? Look no further than our tantalizing Pumpkin Hash Browns and delectable Vegetarian Pumpkin Burgers. These culinary gems, featured in this article, promise an explosion of flavors and textures that will delight your palate.

The Pumpkin Hash Browns are a delightful twist on the classic hash browns. Grated pumpkin adds a vibrant color, subtle sweetness, and moist texture to the crispy potato exterior. Served with a dollop of sour cream and a sprinkling of chives, these hash browns are a perfect way to start your day.

Our Vegetarian Pumpkin Burgers are a symphony of flavors and textures, featuring a patty made from a blend of pumpkin, lentils, and oats. The patties are pan-fried to perfection, delivering a crispy exterior and a tender, flavorful interior. Topped with roasted red pepper sauce, avocado, and arugula, these burgers are a hearty and satisfying meal that even meat-lovers will appreciate.

Whether you're seeking a delightful breakfast option or a protein-packed lunch or dinner, our Pumpkin Hash Browns and Vegetarian Pumpkin Burgers are sure to satisfy your cravings. Explore the detailed recipes within this article and embark on a culinary adventure that will leave you wanting more.

Here are our top 2 tried and tested recipes!

VEGETARIAN BURGERS

Vegetarian Burgers image

Make and share this Vegetarian Burgers recipe from Food.com.

Provided by Bluemaggs

Categories Lunch/Snacks

Time 20m

Yield 6 Patties

Number Of Ingredients 5

Ingredients

1 (20 ounce) can veggie burgers (Worthington Vegetarian Burger)
1 tablespoon soy sauce
1/2 cup seasoned bread crumbs
1/2 cup egg (Morningstar Farms Better'n Eggs)
1/4 cup finely chopped onion

Steps:

Combine all ingredients and mix throughly.
Form into patties.
Fry in skillet in small amount of oil until lightly browned.
Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.

Nutrition Facts : Calories 239.9, Fat 8.5, SaturatedFat 0.8, Cholesterol 90.5, Sodium 909.8, Carbohydrate 21.3, Fiber 5.2, Sugar 2.1, Protein 19.2

VEGETARIAN SYRIAN PUMPKIN PATTIES

Vegetarian Syrian Pumpkin Patties image

Make and share this Vegetarian Syrian Pumpkin Patties recipe from Food.com.

Provided by Dancer

Categories Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup fine bulgur
warm water, for soaking
2 cups mashed cooked pumpkin (about 2 1/2 pounds raw) or 16 ounces pure-pack canned pumpkin
1 cup all-purpose flour
1/2 cup water
1 medium onion, chopped
3 -4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon grated black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cumin
1 pinch cayenne
olive oil or vegetable oil (for frying)

Steps:

Soak the bulgur in warm water for 20 minutes.
Drain.
Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
If the mixture is too thin, add a little more flour.
Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
Heat 1/8-inch oil in a large skillet over medium heat.
Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
Serve warm or at room temperature.
HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
Drain, cut off the peel, and mash.
Gently press in a strainer to remove the excess liquid.
VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
Cut into diamonds or 1 1/2-inch squares.
Drizzle with 1/4 cup vegetable oil.
Bake in a 400-degree oven until golden brown.

Nutrition Facts : Calories 177.3, Fat 0.7, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 38.8, Fiber 5.5, Sugar 1.5, Protein 5.7

Tips:

Choose the right pumpkin. For this recipe, you'll need a firm, sweet pumpkin that is not too watery. Look for pumpkin varieties such as Sugar Pie, Long Island Cheese, or butternut squash.
Grate the pumpkin correctly. To get the best texture for your hash browns, grate the pumpkin on the large holes of a box grater. This will create long, thin strands that will hold together well when cooked.
Use a well-seasoned skillet. A well-seasoned skillet will help to prevent the hash browns from sticking and will give them a nice, even crust.
Don't overcrowd the skillet. When cooking the hash browns, be sure to give them enough space in the skillet so that they can cook evenly. If you overcrowd the skillet, the hash browns will steam instead of fry and will be mushy.
Cook the hash browns until they are golden brown. This will ensure that they are cooked through and have a crispy exterior.
Serve the hash browns immediately. Pumpkin hash browns are best served hot and fresh out of the skillet. They can be enjoyed on their own or with your favorite breakfast foods.

Conclusion:

Pumpkin hash browns are a delicious and easy-to-make breakfast or brunch dish. They are perfect for using up leftover pumpkin puree and are a great way to get your daily dose of vegetables. With their crispy exterior and tender, flavorful interior, pumpkin hash browns are sure to be a hit with your family and friends.