Baked Almond Flour Pumpkin Mini Burgers (V, GF, Oil-Free)

Step 1

Preheat oven to 375F (190C) . Grease or spray all 12 cups of a standard size muffin tin.

Step 2

In a large skillet, heat 2 tablespoons (30 mL) water over medium high heat. Add the onion; cook and stir for 5 minutes, Add the mushrooms; cook and stir for 4 to 6 minutes longer until mushrooms are very soft. Season with salt and pepper to taste.

Step 3

In a large bowl, mash the beans with a fork. Mix in the almond flour, pumpkin and rosemary until blended, then stir in the mushroom-onion mixture. Season to taste with salt and pepper.

Step 4

Portion burger mixture evenly (about 1/3-1/2 cup each), shaping into a loose patty; press into prepared cups.

Step 5

Bake in the preheated oven for 25 to 30 minutes until deep golden brown and set at the centers. Let cool in tins on wire rack for at least 5 minutes before removing. Serve warm or room temperature.