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Roasted Pumpkin Burgers with Feta

Pikantne Snacks 50 min Medium 20 wyświetleń ~26.52 PLN * - (0)
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Description

Delicate, aromatic vegetarian burgers made from roasted pumpkin combined with crumbly, salty feta. The pumpkin, after roasting, takes on sweetness and a slightly caramelized note, which, when paired with spicy smoked paprika and a fresh yogurt-lemon sauce, creates a bold yet balanced flavor. Perfect as a snack for gatherings with friends, a picnic, or a light lunch. They can be served with lettuce, fresh cucumbers, or pickled beets; topped with roasted pumpkin seeds for crunch. Visually appealing with a golden bun, orange interior of the patty, and white feta chunks, they look rustic and appetizing when served on a wooden board.

Ingredients Used

Ingredients (18)

Servings:
4
  • Pumpkin 800 g
  • Feta cheese 200 g
  • Chicken egg 1 szt. (~60 g)
  • Breadcrumbs 60 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Bun 320 g
  • Natural yogurt 150 g
  • Lemon 0.6 szt. (~50 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • Parsley 15 g
  • ✨ Opcjonalne
  • Roasted pumpkin seeds 40 g
  • Honey 30 ml
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~26.52 PLN (6.63 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom). Prepare a baking tray lined with parchment paper. Wash the pumpkin, peel it (if using hokkaido you can skip peeling, but for a smooth texture peel it), remove the seeds and cut it into cubes about 2–3 cm on each side. Place the pumpkin pieces in a large bowl, drizzle with 2 tablespoons (30 g) of rapeseed oil, sprinkle with 3 g (3 pinches) of salt, 2 g of black pepper, and 4 g of smoked paprika. Mix thoroughly by hand or with a spoon to ensure each piece is coated with oil and spices.

Ingredients: Pumpkin, Rapeseed oil, Salt, Black pepper, Smoked paprika
Use a large metal baking tray or a heatproof dish; parchment paper will make cleaning easier. A sharp knife and a stable cutting board will significantly speed up cutting the pumpkin.
2

Place the baking tray with the pumpkin in the preheated oven and bake for 25–30 minutes, until the pieces are soft and slightly browned at the edges. Every 10–12 minutes, you can stir the pieces with a wooden spatula to ensure they brown evenly. Check with a fork: the pumpkin should go in easily and break apart slightly under pressure.

Ingredients: Pumpkin
Use the term 'soft' as a test: a fork should easily go into the flesh. If the pumpkin is still hard, bake for another 5–10 minutes.

Dough and shaping the patties

3

In a medium skillet, heat 1 tablespoon (15 g) of canola oil. Peel and finely dice the onion. Sauté the onion over medium heat for 4–6 minutes, until it softens and becomes translucent. Towards the end, add the finely chopped garlic (10 g) and sauté together for 30–40 seconds, until you can smell the aroma. Set aside to cool.

Ingredients: Rapeseed oil, Onion, Garlic
Use a pan with a diameter of 24–28 cm; stir with a wooden spoon. Do not burn the onion — it should be soft and translucent, not brown.
4

Transfer the hot, baked pumpkin to a large bowl (you can use an immersion blender, but a texture with small pieces is better). Mash the pumpkin with a potato masher or fork to a semi-smooth consistency with a few larger pieces — it should be fairly compact but not completely pureed. Add the cooled onion with garlic, crumbled feta (200 g), 60 g egg (1 piece), 60 g breadcrumbs, 50 g all-purpose flour, and 4 g smoked paprika, 5 g salt (season generously, keeping in mind that feta is salty). Mix well with a spoon, then knead the mixture with your hands for 1–2 minutes until the ingredients are combined; the mixture should be sticky but moldable.

Ingredients: Pumpkin, Feta cheese, Breadcrumbs, Wheat flour, Smoked paprika, Onion, Garlic, Salt
Use a large metal or ceramic bowl and a wooden spoon; if the mixture is too wet, add 1 tablespoon (15 g) of breadcrumbs or flour at a time. If it's too dry, add a tablespoon of yogurt or a little oil.
5

Cover the bowl with plastic wrap and place it in the refrigerator for 10 minutes — chilling will make it easier to shape the patties. After chilling, divide the mixture into 4 equal parts (use a kitchen scale or measure about 200–220 g for each portion). Wet your hands with water and shape each part into a patty about 2–3 cm thick, gently flattening it into a burger shape.

Ingredients: Feta cheese, Breadcrumbs, Wheat flour
If you don't have a scale, visually divide the mass into 4 equal parts. Wetting your hands prevents the mass from sticking.

Frying and baking

6

In a large skillet, heat 1 tablespoon (15 g) of canola oil over medium heat. Fry the patties for 3–4 minutes on each side until a golden crust forms. Transfer the browned patties to a baking sheet lined with parchment paper and place in the oven preheated to 180°C for an additional 8–10 minutes to finish cooking and to 'set' them. If you want a slightly glazed finish, brush the tops with a thin layer of honey (optional) 2 minutes before the end.

Ingredients: Rapeseed oil, Honey
The best is a non-stick pan with a diameter of 26–28 cm. Frying on too high heat can burn the outer layer while the inside remains raw.

Sauce

7

In a bowl, mix 150 g of natural yogurt with the juice of half a lemon (about 25 g). Add finely chopped parsley (about 10 g), a finely chopped clove of garlic (5 g), 1 g of salt (1 pinch), and a pinch of pepper (1 g). Mix thoroughly until smooth. Taste and adjust seasoning with juice from the other half of the lemon or a bit of salt if needed. The sauce should be fresh, slightly tangy, and creamy.

Ingredients: Natural yogurt, Lemon, Parsley, Garlic, Salt, Black pepper
Use a small bowl and a spoon; if the sauce is too thick, thin it out with a spoonful of water or a bit of yogurt.

Toasting the rolls and preparing the toppings

8

Cut the rolls (320 g / 4 pcs.) in half. You can spread a thin layer of oil or butter on the inside and place them on a baking sheet cut side up. Put them in the oven for 3–4 minutes at 180°C to lightly brown and crisp the rolls. Prepare lettuce leaves or fresh cucumber slices as toppings (if using).

Ingredients: bun
Be careful not to burn the rolls — a short toasting (3–4 min) gives the best crunch effect.

Assembling the burgers

9

On the bottom half of the bun, spread a tablespoon of yogurt sauce, place a leaf of lettuce (if using), add the hot pumpkin patty, sprinkle with small pieces of feta (optional) and drizzle with a few roasted pumpkin seeds (40 g) for crunch. You can top it off with a little honey and chili flakes for a flavor contrast. Cover with the top half of the bun and press down lightly.

Ingredients: bun, Natural yogurt, Feta cheese, Honey
Assemble just before serving to keep the cutlet crispy. Additionally, you can add a slice of tomato or pickled cucumber.

Serving

10

Serve the burgers hot, right after assembling. Add extra pumpkin seeds to the plate and a portion of sauce in a small bowl on the side. The flavor pairs best with a slightly hot drink (e.g., herbal tea) or a light craft beer.

Ingredients: Natural yogurt, bun
If you are preparing the burgers in advance, keep the patties at a low temperature (about 80°C) in the oven and toast the buns just before serving.

Fun Fact

💡

Pumpkin has been cultivated for thousands of years in both Americas; in European cuisine, pumpkin gained popularity primarily due to its versatility – from soups, to purees, to baked goods and fillings.

Best for

spotkanie z przyjaciółmi piknik lekki obiad

Tips

🍽️ Serving

Serve the burgers immediately after assembling to prevent the patty from becoming soggy. Add fresh romaine lettuce or lamb's lettuce for crunch; pickled red onion also pairs wonderfully. For a more pronounced flavor contrast, you can add a spicy sauce made with mayonnaise and hot pepper.

🥡 Storage

Store the patties in the refrigerator for up to 2 days in an airtight container; before serving again, reheat in a pan or in the oven (180°C, 6–8 minutes). Keep the yogurt sauce separately for 1–2 days. It’s best to store the buns separately to prevent them from getting soggy.

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