For The Burgers:

  • 450g chickpeas, drained and rinsed
  • 3/4 cup chopped California walnuts
  • 1 cup old-fashioned oats
  • 1/2 – 3/4 cup pumpkin purée
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 2 chipotle peppers in adobo, seeded and chopped (1 tablespoon)
  • 1 teaspoon dried sage
  • 1 teaspoon sea salt

For The Chipotle Sauce:

  • 3/4 cup plain yogurt
  • 2 teaspoons liquid from chipotle peppers in adobo (avoid the seeds as they’re spicy)
  • 1 tablespoon lime juice
  • 1/4 teaspoon sea salt


  1. Preheat oven to 180°C. Spread drained chickpeas, walnuts, and oats on a parchment-lined baking sheet. Bake for 13 minutes. Set aside to cool for a few minutes.
  2. To a food processor, add toasted chickpeas, walnuts, and oats and pulse until broken down but not powder-like. You want some texture!
  3. Add 1/2 cup of pumpkin, diced onion, minced garlic, chipotles (get most of the seeds out or they’ll be spicy), sage, and salt. Pulse until combined. The mixture should resemble cookie dough and should easily form burgers when you pack it together with your hands. If it seems too dry or crumbly, add pumpkin until the texture is right.
  4. Warm a drizzle of olive oil in skillet over medium heat. Form mixture into 4 burgers, making sure they’re not too thick. Once hot, cook burgers for about 4-5 minutes per side, turning down the heat if they’re cooking too quickly.
  5. For the chipotle sauce, stir together ingredients together in a small bowl. Enjoy these burgers with sauce, pickles, and lettuce.