Pumpkin burger with sriracha mayo

Pumpkin burger with sriracha mayo

Prep Time 40 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Servings 6


  • 6 Paneton sesame soft rolls
  • 1 cup Pumpkin puree (approx 1/4 small raw pumpkin)
  • 1/4 cup Quinoa
  • 1 Onion
  • 2 garlic cloves
  • 1 cup oats
  • 1 400g chickpeas
  • 1/2 cup walnuts
  • 1 Tbs Tomato paste
  • 1 tsp cumin powder
  • 1 tsp cinnamon powder
  • 1/2 tsp salt
  • 1/4 cup sriracha mayo
  • 2 avocado
  • 2 carrots grated
  • 1/2 lemon juice
  • 1 Tbs olive oil


  • Preheat the oven to 180' and place pumpkin pieces into an oven dish and cover with tinfoil and bake till softened. 
  • In a pot cook quinoa until tender, drain and set aside in a large mixing bowl.
  • Place oats into your food processor and blitz till fine and sandy, place into a large bowl and set aside.
  • Saute onion and garlic until softened and place into a large bowl.
  • In a food processor, blitz pumpkin till smooth, scrap out into a large bowl with onions to cool.
  • Put all remaining ingredients into the food processor –  chickpeas, walnuts, tomato paste, spices and salt and blitz to create a chunky mash texture. Place this into the bowl with all other ingredients and mix to combine everything together  (pumpkin, quinoa, oats, chickpeas etc).
  • Shape into 6 patties and chill to firm up.
  • Cook in a pan until each side is golden.
  • Meanwhile – grate carrots and mix lemon juice, olive oil and salt till combined.
  • Toast Paneton baps on the cut side and assemble with avocado on the base, pumpkin pattie, carrot slaw and lashings or sriracha mayo on top..