Happy Halloween! This year we have decorated our yard with more than one pumpkin (last year was our first Halloween in USA and we had one pumpkin and nothing else). I am hosting a Baby Halloween Party today with my friends. Tonight, we are prepared for all kids in the neighbourhood to come for trick or treat. My daughter (7 months) will scare them all in her turtle outfit. 😉
Try this veggie burger! It’s easy made with pie pumpkin (the smaller pumpkin). It’s really simple to prepare, few ingredients and smashing good!
Ingredients (4-6 pers):
- 1 cup pumpkin puree (1 pie pumpkin (or you can use any other preferred pumpkin) that you bake in half in the oven for 40 minutes – there you go, you just made your own pumpkin puree)
- 1 onion
- 2 garlic cloves
- 1 tbsp butter
- 1 1/2 tbsp bread crumbs (gluten free option is 3 tbsp almond flour)
- 3 tbsp water
- 1 1/2 cup chickpeas
- 1/2 cup rolled oats
- salt, black pepper, oregano
- 1/2 tbsp dijon mustard
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2-3 tbsp sweet chilli sauce
- 4-6 Brioche rolls
- 4 carrots
- 10 potatoes
- 2-3 tbsp olive oil
- salt, black pepper
- romaine lettuce
- 2 tomatoes
- 4 tsp dijion mustard
- 4-6 slices cheese
- fresh thyme
Start with preparing the potatoes and the carrots. Pre heat the oven to 425ºF. Wash and peel the carrots and the potatoes (not necessary to peel the potatoes if organic). Cup them into wedges. Use an ovenware. Add the olive oil, potatoes and carrots wedges, salt and black pepper. Bake in the oven for approximately 40 minutes or until the potatoes get a golden roasted color.
If you make your own pumpkin puree, do the following (I prepared this step before): cut the pie pumpkin in half and remove seeds. Place each pumpkin half, with peel still on and peel facing up, on an oven tray covered with parchment paper. Bake in the oven, 350ºF, for approximately 40 minutes, then take it out. You can now (don’t burn your fingers) lift off the pumpkin peel. Place the pumpkins in a bowl and use a fork or a hand mixer and mash to a smooth puree.
Cut the onion and garlic clove in small cubes. Sauté the onion and garlic in olive oil. Add bread crumbs and water into a bowl and let rest for 5 minutes until it’s a thick texture.
Drain the chickpeas in water and ad into a bowl. Mash them roughly with a fork. Keep some of them in half or smaller pieces to get a chunkiness to your burgers.
Add pumpkin puree, onion, garlic, bread crumb mixture, chickpeas, rolled oats into a the same bowl and stir until everything is mixed. Flavor with salt, fresh black pepper, oregano and dijon mustard.
Shape the burgers with your hands. Make 6-8 burgers depending on the size you prefer.
Fry the burgers in a pan with butter on middle heat until they gets a golden color and crunchy crust on both sides.
Prepare the burger dressing with adding sour cream, mayonnaise and sweet chilli sauce in a bowl and stir.
Now prepare your burger with bread, dijon mustard, burger dressing, lettuce, cheese, tomato, pumpkin burger and finish with some more burger dressing.
My plate is from Danish “Bloomingville”.