Pumpkin burger with chard & mushroom topping
For Pumpkin patties
  • 200g Hokkaido pumpkin
  • 100ml orange juice
  • 60g cheese (e.g. Emmentaler), cut into small cubes
  • 30g cheese (e.g. Emmentaler), grated
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 1 egg
  • 50g (Panko) breadcrumbs
  • 1-2 twigs of tarragon
  • salt, pepper, nutmeg
For the topping:
  • 100g chard
  • 80g brown mushrooms
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • salt, pepper
For serving:
  • 4 burger buns
  • mustard
  1. For the patties remove the seeds and dice the pumpkin. Heat up olive oil in a small pot, add the pumpkin with maple sirup and fry it for about 2 minutes. Add orange juice and keep the pot boiling slowly for 15 minutes until the pumpkin is cooked.
  2. Meanwhile roast the grounded almonds in a pan without oil. Finely chop the tarragon. When the pumpkin is cooked roughly pound it and mix with the cheese, tarragon and almonds. Add salt, pepper and nutmeg for taste.
  3. Heat the oven to 200°C. Let the pumpkin mass cool down and form patties with your hands, adding small cheese cubes to the pattie. Whisk the eggs in a bowl and cover a seperate plate with (Panko) breadcrumbs. First cover the patties with whisked egg from all sides, then with the breadcrumbs and then put them on a baking tray covered with baking paper. Leave the patties in the oven for 20-30 minutes, until the crust gets a nice colour.
  4. Meanwhile slice the mushrooms and chard for the toping. Fry in a pan with olive oil for 5-8 minutes, add vinegar, salt and pepper for taste.
  5. Cut the burger buns in half and spread mustard on both sides. Top the buns with pattie, mushrooms, chard, take a bite and enjoy.
If you love onions, cut a red onion into slices and sauté until soft and glossy before adding chard and mushrooms :)
Recipe by piroggi at https://piroggi.com/kuerbisburger-mit-mangold-pilz-topping