Pumpkin Burger & Spread

I love to make vegetarian burgers with all the leftovers in my fridge. Usually I have a big amount so while I’m preparing, I make an extra lunch spread for the days to come. That way with one list of ingredients I’m creating two different kind of dishes with some small adjustments. A very practical and timesaving tip I can recommend to all of you!

This time I used a Hokkaido pumpkin and white beans as a base. For flavour, I added red onion, curry, garlic, fresh parsley & roughly chopped cashews. But you can use any kind of bean, herb, nut or extra flavour condiment you have on hand! For example, switch the parsley for basil, chives, mint, coriander, … The cashews for walnuts, pumpkin seeds or almonds. Or add some pickled cucumber, chili pepper or dried fruit. The combinations can go very wide!

The difference between the spread and burgers is, starting from the same base, adding one egg and a bit of oatmeal for the burgers, and a few tablespoons of fresh cheese (like Philadelphia) or cottage cheese for the spread. 

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Roasted pumpkin

Spread

Baked Burger

Dinner is served

Ingredients:

Base:

•   +/- 600 g Hokkaido pumpkin (roasted until soft in the oven)

•  200 g white beans in a can

•   ½ red onion (finely chopped)

•  1 big handful of fresh parsley and coriander (roughly chopped)

• 2 teaspoons of curry powder 

• 2 teaspoons of garlic powder

• 1 teaspoon of chili flakes

• Juice of half a lemon 

• 50 g of cashews

• 1 tablespoon of soy sauce 

• 3 tablespoons of good extra vierge olive oil

•  pepper & salt

 

Burgers (4 pieces):

• 1 small egg

•  2-3 tablespoons of oatmeal powder

•  sunflower oil

 

Spread:

• 3 tablespoons of fresh cheese (Philadelphia) or cottage cheese

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Directions:

1.    Combine the cashews, soy sauce, a good pinch of curry powder and a tablespoon of oil. Grill these on 180°C for about 15 minutes until golden brown. Let then cool down.

2.    Take a large deep bowl and blend your soft roasted pumpkin, white beans, fresh herbs, spices, pepper & salt, olive oil and lemon juice. Then add your chopped red onion (maybe a splash of water if it’s really thick). 

3.    Divide this mixture in 2 bowls. Add the fresh cheese to one and there you have your spread. Put it in a container as lunch for the upcoming week. Or serve with a drizzle of extra olive oil, beans (on picture I used some leftover chickpeas), cashews & herbs. 

4.    Add 1 small egg and a few tablespoons of oatmeal powder to the second bowl. If it’s still too wet you can add a bit more oatmeal. Let this rest in the frigde for 20-30 minutes. 

5.    Take a large skillet and poor in a few tablespoons of sunflower oil. Divide the mixture in 4 parts (dip your hands in a bit of water to make this easier) to form a thick burger. 

6.    Bake the burgers on medium heat for about 2 minutes each side or until a golden crust (use a big sharp spatula flipper to flip!).

7.    Smash these in a bun with some tahin, spicy yoghurt sauce & greens or eat with some couscous and veggies.