Add the garlic and the pieces of pumpkin. Cook until the pumpkin is cooked-through.
Add the seitan and the parsely.
Stir in the hazelnuts, the yeast flakes, the buckwheat flour and the soy sauce. Season with salt and pepper and mix well.
Divide the mixture into 4 portions and make flat burgers. You can give the burgers a perfect round shape by filling a metal ring with a part of the mixture and stamping the mixture with, for example, the bottom of a glass. But you can also shape the burgers by hand.
Cook the burgers in a little bit of olive oil, until golden brown (approx 2 minutes on each side).
Recipe suitable for:4 pieces
Preparation time:10 minutes
Preparation time:5 minutes
Total preparation: 15 minutes
Type: Lunch, Main dish, Hamburger
Read more about the Bertyn products that were used in creating vegetarian pumpkin burger.
Miki Duerinck and Kristin Leybaert started off by opening a restaurant where they gained a large amount of experience in vegetarian cooking. After that they set up the Vegetarische Kookstudio (Vegetarian Cooking Studio), hosted workshops and offered catering services and celebratory meals. Together they also penned a number of books, including Donderdag Veggiedag (Thursday is Veggie Day), Veggie voor starters (Vegetarianism for Starters) and Veggie burgers, balletjes en broodbeleg (Vegetarian Burgers, Balls and Sandwich Fillers).
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The possibilities with the Instant Protein Vegan Mix - 3x 90 grams of Bertyn Seitanburger are (almost) endless! Watch all the videos of our recipes with this protein mix and get inspired to make vegetarian (or vegan) high-protein dishes for you and the whole family!