Thursday, 29 October 2009

Pumpkin Burgers

I've been experimenting on a recipe for Beetroot burgers, and figured it was worth having a go at making something similar with pumpkins. Gram flour is made from dried ground Chana dal (otherwise known as chickpeas), you can use plain flour, but chickpeas & pumpkins go really well together. The results were surprisingly good, though that could have been all the cheese...

Pumpkin Burgers (makes 4)

500g/2 cups Pumpkin (cooked & mashed. If it's watery pumpkin flesh, you might want to squeeze out some of the excess water)
3 cloves garlic, minced or grated
1 egg, beaten
2 tbsp breadcrumbs (I used breadcrumbs from the Pumpkin bread recipe, but Panko also works well, cornbread too if you have any)
1 or 2 tbs Gram (Chickpea flour) or plain flour
1 tbs chives
1 tbs parsley
50g sweetcorn or peas (optional)

In a bowl mix together the pumpkin, garlic, herbs, optional veg & breadcrumbs. Add a pinch of salt, and as much pepper as you like (I like a lot. I mean stupid amounts) Stir in the beaten egg & then add 1 tbs of gram flour. If the mixture is still quite wet, add more gram flour, until you have a slightly stick but shapeable mush. Shape into 4 burgers & fry in a little oil for 5 or 6 minutes on each side, until browned & firm.

Serve in buns with whatever tickles your fancy. I went for Lots Of Cheese but salsa, spinach leaves, onion rings, ketchup, relish, mayo, shredded carrot, jalapenos & sliced peppers all work really well too.

Next time I'll make them with half pumpkin & half cooked chickpeas, with some curry paste & chopped onion...

Om nom nom!

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