Burgers are one of the most reliable staples to be found in any cook’s arsenal. Infinitely adjustable, easily prepared, and universally enjoyed, many satisfying meals both past and present can be attributed to the humble patty.
Pumpkin is the secret ingredient here, like just about every other crazy new edible on the market these days, but before you reach pumpkin overload, consider adding this particular incarnation of everyone’s favorite orange gourd into your diet. Bearing far more than just flavoring or pie spices, these burgers have some real heft thanks to the addition of pumpkin seed protein powder.
Whether you’re determined to keep the spirit of summer alive or looking to transition into more autumnal foods, this is the recipe for you. Best of all, the finished patties freeze beautifully for even colder days down the road.
Ingredients:
- 1 Tablespoon Olive Oil
- 2 Cloves Garlic, Minced
- 1 Cup Diced Onion
- 1 Teaspoon Balsamic Vinegar
- 1 14-Ounce Can (1 3/4 Cups Cooked) Chickpeas, Drained
- 1/2 Cup Pumpkin Puree
- 1 Tablespoon Yellow Mustard
- 1 Teaspoon Ground Cumin
- 1/4 Teaspoon Dried Oregano
- 1/2 Cup Pumpkin Seed Protein Powder
- Salt and Pepper
Method:
1. Preheat your oven to 425 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
2. Heat the olive oil in a medium saucepan over moderate heat. When shimmering, add in the garlic and onions, sauteing until aromatic and lightly golden brown. This should take no more than 6 – 8 minutes; be careful not to overdo it and burn the garlic. Deglaze the pan with the balsamic vinegar, turn off the heat, and let cool for about 10 minutes minutes.
3. In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the pumpkin puree, mustard, spices, and herbs, mixing well to incorporate. Once cool enough to handle, introduce the sauteed vegetables and stir once more, introducing the pumpkin seed protein powder as well. Mix thoroughly, making sure that there are no pockets of dry ingredients remaining. It should be soft but manageable; something you can fairly easily mold into patties that will hold their shape. Season with salt and pepper to taste.
4. Measure out between 1/3 – 1/2 cup of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. Space them out evenly on the sheet at least 1 inch apart. Bake for 15 minutes, flip, 10 more minutes, until golden brown. Let cool for 10 – 15 minutes before removing from the sheet.
5. Serve immediately while still hot, or cool completely before freezing and storing for up to 6 months.
Makes 6 – 8 Pumpkin Burger Patties
This article was originally published on www.bittersweetblog.com. Read the original here.
