Pumpkin burgers is a vegetarian second course to prepare in the fall, as an alternative to the classic meat hamburgers. The dough will be made with pumpkin pulp, stale bread softened in milk, egg white, grated parmesan and flavourings. Once your burgers are formed, cook them in a pan or in the oven: the final result will be pumpkin burgers that are crunchy on the outside and soft on the inside that will appeal to young and old alike. Serve them with a side of salad or seasonal boiled vegetables or make a tasty sandwich. But here’s how to prepare them.
PUMPKIN 300 gr
BREAD BREAST 150 gr • 79 kcal
GRATED PARMESAN 30 gr • 21 kcal
EGG WHITES • 43 kcal
PARSLEY as needed • 79 kcal
SALT UP to taste • 21 kcal
GROUND BLACK PEPPER to taste
EXTRA VIRGIN OLIVE OIL as needed • 29 kcal
The calories refer to 100 grams of product
Amount per serving
% Daily Value*
Total Fat 9.8g 13%, Saturated Fat 3.2g 16%, Cholesterol 10mg 3%, Sodium 444mg 19%, Total Carbohydrate 31.3g 11%, Dietary Fiber 4.6g 16%, Total Sugars 4.7g, Protein 12.8g, Vitamin D 0mcg 0%, Calcium 205mg 16%, Iron 2mg 13%
Potassium 489mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to make pumpkin burgers
Clean the pumpkin, removing seeds and filaments, cut it into slices and place it on a baking sheet lined with parchment paper (1). Bake in the oven at 180 ° C for about 20 minutes or until soft. Meanwhile, put the stale bread to soak in milk for about 15 minutes (2). Once the pumpkin is ready, let it cool and mash it to make a puree. Put the pumpkin pulp in a bowl, add the well-squeezed bread, egg whites, Parmesan, salt, pepper and parsley (3), kneading until a homogeneous mixture is obtained: if it is too soft, add a little bread crumbs.
Shape your burgers with a pastry cutter (4) or divide the dough into 4 parts and mash with your hands making the rounded edges. Cook your pumpkin burgers in a pan with a drizzle of extra virgin olive oil (5) for a couple of minutes: turn them halfway through cooking so as to obtain a golden surface. Your pumpkin burgers are ready to serve (6).
Alternatively, you can blanch the pumpkin in boiling water or steam it. If you want to prepare pumpkin burgers without bread, you can replace it with 100 grams of boiled potatoes or cooked chickpeas pureed. You can also enrich the dough with ham or cheese in pieces, to make the pumpkin burgers even tastier.
Those who prefer can bake the pumpkin burgers in the oven: place them on a baking sheet lined with parchment paper, add a drizzle of extra virgin olive oil and cook at 180 ° C for about 20 minutes.
Recipes with pumpkin
Pumpkin hummus recipe/ Baked mushrooms with pumpkin recipe/ Pumpkin and Quorn curry recipe/ Rigatoni pasta with pumpkin recipe/ Pumpkin burger recipe/ Pumpkin Fettuccine recipe/ Pumpkin And Courgette Soup recipe/ Meatballs with pumpkin recipe/ Baked pumpkin with speck recipe/ Pumpkin Focaccia recipe/ Vegetarian pumpkin risotto recipe.
Note for celiacs or gluten sensitive
Always check that the ingredients you use for the preparation of your recipes are suitable for coeliacs and people sensitive to gluten. Check the barred ear, the presence on the Association of European Coeliac Societies (AOECS) or the indications on the manufacturer’s label.
Note for lactose intolerant
From the ministerial note: The word “delactosate” has been eliminated, as previously associated with the word “dietetic”. The term lactose-free may be used instead for dairy products and for milk with a lactose content of less than 0.1 g per 100 g or ml
Note for nickel intolerance
Whether you are intolerant to food nickel, allergic to contact nickel or have been diagnosed with you SNAS there is no definitive cure and there is no way to eliminate this metal from a person’s life. To alleviate the symptoms it is necessary to follow a low nickel rotating diet and observe all the rules relating to cosmetics, detergents, pots and pans, suitable clothing etc.