PUMPKIN BURGERS: the recipe for a tasty and delightful main course. Today I’m celebrating the arrival of autumn with the first recipe with pumpkin of the season. The market stalls are already full of large and wonderful pumpkins whose delightful orange color immediately brightens the mood. On my blog you will always find many Pumpkin Recipes and I have many more in mind that I will tell you about in the coming days. The one I want to share today is a truly special main course that will convince even the most skeptical to enjoy this wonderful vegetable. Let’s head to the kitchen and prepare some delicious Pumpkin Burgers
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: For 6 burgers
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 176.54 (Kcal)
- Carbohydrates 24.50 (g) of which sugars 2.95 (g)
- Proteins 6.45 (g)
- Fat 6.28 (g) of which saturated 1.92 (g)of which unsaturated 1.57 (g)
- Fibers 1.46 (g)
- Sodium 256.86 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR PUMPKIN BURGERS
- 500 g zucca (da pulire)
- 80 g mollica (di pane)
- 40 g Grana Padano grattugiato
- 70 g Pangrattato
- 1 uova
- 60 g farina di mais fioretto
- 1 spicchio aglio
- q.b. olio extravergine d'oliva
- q.b. sale
What you need
- Hamburger presses
HOW TO PREPARE PUMPKIN BURGERS
Clean the pumpkin by removing the seeds and inner fibers. Peel it and then cut it into small cubes. Transfer the pumpkin to a pan with one clove of garlic and 3 tablespoons of extra virgin olive oil. Let it cook for 12 minutes with a lid on, stirring occasionally.
Remove the garlic clove and transfer the pumpkin to a bowl. Mash it with a fork. Add a pinch of salt, one egg and the grated Grana Padano. Mix well. Add the torn pieces of bread crumb little by little and mix well with the fork.
Finally add 2 tablespoons of breadcrumbs and mix. Form the Pumpkin Burgers. In a bowl mix the breadcrumbs and the cornmeal. Sprinkle a board with the breadcrumb and cornmeal mixture and place a cookie cutter ring on it or use a hamburger press. Put 3 tablespoons of mixture inside and, pressing with the back of a spoon, form a pumpkin burger.
Dust the surface with breadcrumbs and gently lift the ring. Form all the pumpkin burgers in the same way until the mixture is used up. Now all you have to do is cook the burgers in a skillet with a little EVOO over medium heat, turning them after 2 minutes so they can cook on the other side as well.
Variations and Tips
I made 6 burgers with these quantities, but it depends on how large you make them.
If you don’t have a cookie cutter or a suitable mold you can simply shape them by hand: take 3 tablespoons of mixture and, using some breadcrumbs to help, form the burgers.
If you prefer you can use only breadcrumbs, although the cornmeal gives them a particular crispness that I recommend you try.
You can prepare the burgers in advance, even the day before, and keep them in a container in the fridge; you will only need to cook them, or you can also freeze them.
If you prefer you can also bake them in the oven: place them on a baking tray lined with parchment paper and lightly oil the surface, bake in a preheated oven at 374°F for 14-15 minutes
You can replace the inner bread crumb with 4-5 slices of sandwich bread (pancarré) coarsely crumbled
Also read my Pumpkin Parmigiana recipe
