Who said a sandwich can’t be healthy? These Pumpkin and Caramelized Radicchio Burgers are perfect for a buffet dinner, a night with vegetarian friends, or simply for those who want a meatless treat.
We prepared them with our milk buns, but you can easily use burger buns, the buns with sesame seeds usually used for meat burgers.
The pumpkin slices should be baked to give them crunchiness so they don’t fall apart, but if you prefer, you can also grill them, cutting them thinner and putting 2 slices per sandwich, the choice is yours.
I can only tell you that these Pumpkin and Caramelized Radicchio Burgers are delicious. The slightly bitter taste of Treviso radicchio pairs perfectly with the sweet taste of pumpkin.
Below, I’ll leave you more ideas for delicious sandwiches that you can propose at an informal dinner, and then right after the photo, we will discover how to prepare thePumpkin and Caramelized Radicchio Burgers!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pumpkin and Caramelized Radicchio Burger
- 4 milk buns
- 14 oz pumpkin (from Ferrara)
- 14 oz red radicchio from Treviso IGP, tardivo
- 7 oz smoked scamorza (in slices)
- 3 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 sprig rosemary
- 2 tbsps honey
- 1 tbsp sugar
- 1.7 oz apple cider vinegar
- 2 tbsps extra virgin olive oil
- 2 pinches salt
- to taste black pepper
Tools
- 1 Baking Sheet for oven
- Parchment Paper
- 1 Pan
- 1 Cast Iron Griddle
Preparation of Pumpkin and Caramelized Radicchio Burger
To prepare the Pumpkin and Radicchio Burgers, first peel the pumpkin and cut it into slices 0.4 inches thick.
Preheat the oven to 350°F in static mode and cut 4 large pieces of parchment paper, each big enough to hold a slice of pumpkin.
On each piece of parchment paper, place the slice of pumpkin, season with salt, pepper, drizzle with extra virgin olive oil, and sprinkle with rosemary.
Close the parcels, placing them on a baking sheet, put them in the oven on the middle rack, and bake for 15/20 minutes.
Wash, dry, and remove the root from the radicchio, then cut it into not-too-thin slices.
Heat extra virgin olive oil in a large, high-sided pan, and add the radicchio, letting it stew for 5 minutes with the lid on, stirring only once.
Uncover, add the honey, sugar, salt, and pepper, and deglaze with the apple cider vinegar, allowing it to evaporate over high heat.
Finish cooking for another 8/10 minutes over high heat and keep warm.
Meanwhile, toast the buns, cut in half, on a cast iron griddle. Remove the pumpkin slices from the parcel and place a few slices of scamorza on top.
Melt it in the oven for a few minutes, then place a slice of pumpkin with scamorza on each toasted bun.
Top with caramelized radicchio and close the Burger, bringing them to the table still warm.
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How to store Pumpkin and Radicchio Burgers
You can store them in the fridge for up to 1 day, reheating them in the oven.
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