Pumpkin burger: the recipe for the perfect second veggie for fall

The pumpkin burger I am a second dish tasty and perfect for the fall season, the vegetarian variant classic meat grinders. Quick and easy, they are prepared with a mixture of pumpkin pulp, stale bread, egg white, grated cheese and chopped parsley, for a pleasantly aromatic touch. The hamburgers are formed with a cookie cutter about 8 cm in diameter, then they are baked for about twenty minutes: the result is croquettes golden on the outside and soft in the middle, very nutritious and excellent for the whole family.

Just complete them with a side of vegetables and a few slices of bread to have a healthy meal and greedy, which will conquer young and old. You can taste them in soft burger buns, the classics panini per burgeras well as lettuce, tomatoes and mayonnaise, and take them with you for a picnic in the park, a trip to town or a quick lunch break at the office.

For unfailing success, we recommend that you choose a variety of pumpkin from firm pulp, floury and not very watery: the best for this kind of preparations are Delica and Mantovana. Avoid steaming it and prefer baking it in the oven, so it will dry well. If you wish, you can also add some spiceslike mild curry, turmeric, paprika or cumin, other aromatic herbs to your taste or you can coat them with black and white sesame seeds.

Find out how to prepare pumpkin burgers by following the step-by-step procedure and tips. If you love pumpkin, try these recipes featuring the vegetable symbol of fall:

How to Make Pumpkin Burgers

Clean the pumpkin, remove the skin, seeds and filaments, then cut it into slices 1.

Place it on a baking sheet lined with parchment paper. 2and bake at 180°C for about 20 minutes.

Meanwhile cut the bread 3 and soak it in milk for at least 15 minutes.

Transfer the cooked squash to a bowl 4.

Mash it with a fork until you get a smooth puree 5.

Add the well-pressed bread then the egg white 6.

Flavor with freshly ground pepper seven and season with salt.

Add the grated parmesan 8.

Finish with chopped parsley 9.

Mix until you get a smooth and homogeneous mixture ten. If it’s too soft, adjust the consistency by adding a few tablespoons of breadcrumbs.

Brush a cookie cutter about 8 cm in diameter with oil. Place it on a baking sheet lined with lightly oiled parchment paper and fill it with the pumpkin mixture 11. Level well with the back of the spoon.

Remove the ring 12, clean it and grease it again. Continue to form the other burgers until the mixture is used up.

Season with a drizzle of oil 13 and bake at 180°C for 20-25 minutes.

When golden, remove the pumpkin burgers from the oven and let them cool slightly. Transfer them to individual plates and serve immediately. 14.

storage

You can store pumpkin burgers in the refrigerator for 2-3 days inside a special airtight container; you can also freeze them raw and cook them as needed.