Pumpkin Burger
Tags:
alcohol-free
Description
If you like pumpkin, this burger is sure to be a highlight! The homemade buns with aromatic spices alone are delicious. On top comes the patty made of pureed pumpkin and crunchy apple spaghetti. The interesting combination, where the light sweetness of the pumpkin harmonises perfectly with the slightly sour freshness of the apple. If you like it savoury, add a slice of ham on top for a strong contrast to both. Try it out and let yourself be surprised by the little aroma journey!
Zutaten für
For the buns
410
g
wheat flour
250
ml
water, lukewarm
42
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
curry powder
1
Teaspoon(s)
paprika powder
2
Teaspoon(s)
salt
0.5
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
lime zest
2
Tablespoon(s)
oil
For the pumpkin patties
550
g
pumpkin
100
g
oat flakes
2
Stem(s)
parsley, fresh
50
g
pumpkin seeds, chopped
1
egg yolk
salt, pepper, chili to taste
3
Tablespoon(s)
oil (for frying)
For the braised pumpkin
0.3
Hokkaido pumpkin
2
Tablespoon(s)
oilve oil
salt, pepper, curry powder, paprika powder to taste
For the garnish
6
lettuce leaves
100
g
creme fraîche
1
apple
6
Tablespoon(s)
cranberries, jarred
6
Slice(s)
ham, air-dried
salt, pepper to taste
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size 6 medium or 12 small burgers respectively. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it. Then add a pinch of sugar and water and let everything stand for about 15 minutes.
2
Add salt and spices and knead into a smooth dough. Cover and leave to rest for 60 minutes.
3
Knead the dough well once and then cut out small balls weighing about 110 g each. Place them slightly flattened in the mould and brush with a little oil. Leave to rise for about 60 minutes. Preheat the oven to 180°C convection oven.
4
When the dough has risen well, sprinkle with a few spices and then bake in the preheated oven for 15 minutes.
Prepare the pumpkin patties
1
Peel the pumpkin (not absolutely necessary for Hokkaido), remove the seeds, cut into large cubes and season lightly with a little oil and salt and pepper. Then braise in the oven at about 160°C convection oven for 45 minutes and then let it steam out a little.
2
Mash the braised pumpkin and mix with oat flakes, chopped parsley, chopped pumpkin seeds and egg yolk. Season to taste with salt, pepper and chilli.
3
Form the mixture into patties weighing about 130 g each and fry them in a not too hot pan until golden brown on both sides.
4
Tip: If the mixture is still too soft, add some oat flakes.
Braise the pumpkin
1
Remove the core from the pumpkin and cut into narrow strips.
2
Season these with olive oil, salt, pepper, paprika and a pinch of curry and then braise in the oven at 160°C for 20 minutes.
Prepare the garnish
1
Wash and dry the lettuce thoroughly.
2
Cut the apple into spaghetti with the spiral slicer.
3
Season the crème fraîche with a little salt and pepper.
Serving
1
Cut the burger buns in half and lightly toast the cut surfaces.
2
Spread cranberries on the bottom half of each bun and top with a lettuce leaf.
3
Then place the pumpkin patties on top and garnish with apple spaghetti and optionally a slice of ham.
4
Spread crème fraîche on the tops of the buns and then place them on the burgers.
Zutaten für
For the buns
410
g
wheat flour
250
ml
water, lukewarm
42
g
yeast, fresh
1
Teaspoon(s)
sugar
2
Teaspoon(s)
curry powder
1
Teaspoon(s)
paprika powder
2
Teaspoon(s)
salt
0.5
Teaspoon(s)
cumin, ground
1
Teaspoon(s)
lime zest
2
Tablespoon(s)
oil
For the pumpkin patties
550
g
pumpkin
100
g
oat flakes
2
Stem(s)
parsley, fresh
50
g
pumpkin seeds, chopped
1
egg yolk
salt, pepper, chili to taste
3
Tablespoon(s)
oil (for frying)
For the braised pumpkin
0.3
Hokkaido pumpkin
2
Tablespoon(s)
oilve oil
salt, pepper, curry powder, paprika powder to taste
For the garnish
6
lettuce leaves
100
g
creme fraîche
1
apple
6
Tablespoon(s)
cranberries, jarred
6
Slice(s)
ham, air-dried
salt, pepper to taste
