I made the world’s best tasting vegan burgers!

But first, Friday Favorites! It was really hard for me not to do all Friday Favorites this summer, especially with music, but I managed to contain myself! Here’s a few from this week:

Lorde- Royals. Poor Matt had to listen to this at least 10 times during the Cape trip. Every time it came on, I belted it out. Love it.

A Day in the Life of a Food Blogger I’m no where near this cool. I’m lucky if I change out of my pjs

The Republic of Tea’s Pumpkin Spice Black Tea. I’m pretty much the only person in the universe who doesn’t like Starbucks Pumpkin Spice Lattes. This, though…this is delicious! I found mine last year at Crate & Barrel but I believe this link is the same kind I have.

Laurel Hill Pumpkin Seed Tortilla Chips. Your answer to a savory, salty pumpkin fix. Because clearly we need pumpkin in all parts of our life!

The Neighbourhood- Sweater Weather.

And incase you aren’t totally OD’ed on pumpkin stuff already, I made these pumpkin burgers this week and they are Ah-Maz-Ing! I can’t even stress how flavorful they are!

Southwester Pumpkin Burgers
modified from Eating Well

• 6 teaspoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 1/2 cup finely chopped red or green bell pepper
• 1/2 cup fresh or frozen corn ( I used fresh and it was delicious!)
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 cup canned unseasoned pumpkin puree
• 1/2 cup toasted pecans, processed in the food processor until fine (or 1/2 c. toasted wheat germ)
• 1/2 cup fine dry breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• Freshly ground pepper, to taste

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
2. Add pumpkin, pecans, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each. Firmly, squeeze the ingredients together so they won’t crumbly in the pan.
3. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning.

You can serve these on a tortilla, a hamburger bun or on top of a salad. I have had them all three ways and it’s great. This week, I have been serving them hot on top of a salad with spinach, bell peppers, tomatoes, avocado and salsa. Black beans would be delicious, too. I think the salsa and avocado are a must no matter how you serve them, though.

These burgers are so packed with flavor. I have served them to just about everyone (mostly meat eaters) and I haven’t had a single complaint. They are amazing. They do get soft when they are refrigerated, so be aware of that. It doesn’t take away from the taste, though. To reheat them, I like to bake them at 350 for about 20 minutes.

Know what else these taste good with? Pumpkin Seed tortilla chips and a pumpkin beer. Am I embracing Fall or what?