Pumpkin Burger
Main Dishes • Estonian
Description
Pumpkin Burger
Ingredients
- Butternut Squash 2 pieces
- Chickpea 25 oz
- Mild Chili Spice 1 piece
- Grated Ginger Root 1 piece
- Meyer Lemon Juice 0 fl oz
- Cilantro 1 bunch
- Olive Oil 5 fl oz
- Ground Black Pepper to taste
- Yellow Beets 1 piece
- Garlic 1 clove
- Tahini 2 tablespoons
- Sesame Oil 2 tablespoons
- Cottage cheese 5 oz
- Scallions 0 oz
- Sugar ½ teaspoon
- Salt ½ teaspoon
- Eel to taste
- Potato 1 piece
Step-by-Step Guide
Step 1
Preheat the oven to 340°F. Cut 8–10 discs 1 cm thick from the narrow end of the butternut squash and carefully peel them.
Step 2
Place all the ingredients for the chickpea patties in a blender: cooked chickpeas (600 g), chili pepper, ginger root, lemon juice, cilantro, sesame or olive oil, salt, and pepper, and blend until almost smooth. Form 4–6 patties.
Step 3
Arrange the prepared squash on a baking sheet, season with salt and pepper, drizzle with olive oil, and place the chickpea patties on top. Bake in the oven for 15–18 minutes.
Step 4
Using a blender, make beet hummus by blending all the ingredients: cooked chickpeas (100 g), cooked beetroot, garlic, tahini, sesame oil, salt, and pepper until smooth.
Step 5
Prepare a sauce with cottage cheese and green onions. To do this, place the ingredients: unsweetened cottage cheese, green onions, sugar, and salt in a blender and blend until smooth.
Step 6
Assembly: on a disc of baked squash, place a bit of the cottage cheese sauce, then a slice of tomato, a chickpea patty, a bit of beet hummus on top, another slice of tomato, and finish the burger assembly with another disc of baked squash.
Step 7
If you omit the cottage cheese sauce, the burger will be vegan.
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