Pumpkin burger

Pumpkin burger: the recipe for the fast and tasty vegetarian second course

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.

INGREDIENTS

PUMPKIN 300 gr
BREAD BREAST 150 gr • 79 kcal
GRATED PARMESAN 30 gr • 21 kcal
ALBUMS 1 • 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

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.

Pumpkin burgers
Pumpkin burgers
Pumpkin burgers

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).

Pumpkin burgers
Pumpkin burgers
Pumpkin burgers

Advice

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.

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.

You may be interested to read pea pie recipe/ high protein veggie burger recipe/ Crostini with smoked mackerel recipe.

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Pumpkin burger
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