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  • Teresa Laury

Pumpkin Burger

Inspired by the flavors of India, this burger is based on pumpkin and sesame flour and has a pronounced flavor of spices from Indian cuisine.

Serves: About 4 big units

Difficulty: Intermediate

Time: 2 hours


1 cup cooked and chopped kabocha pumpkin (you can cook steamed or use the rest of a stew)

1/4 cup sesame

1/4 cup flaxseed

1/2 cup raw cassava flour (or more if necessary)

1 teaspoon coriander grain

1/2 teaspoon black pepper grain

1/2 teaspoon cumin seeds

2 teaspoon turmeric powder

1 teaspoon coconut oil

2 teaspoon salt

2 tablespoon chopped fresh basil


Mash the pumpkin with a fork.

Grind the sesame and the flaxseed until they became a flour.

Separately, toast the coriander seeds, the black pepper and the cumin in frying pan without burning. Grind them.

Mix all ingredients. If necessary, put more salt or flour and let the mixture for 15 minutes in the refrigerator to be more consistent.

Shape the burgers and bake them for about 20 minutes, changing the side of the burgers in half time.

Enjoy it!


Good for all doshas. For kapha dosha, eat in moderation. For pitta dosha, you can remove the pepper of the recipe.

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