Pumpkin Burger
6 servings
40 minutes
Pumpkin burger is an amazing combination of seasonal gifts from nature and spicy Eastern flavors. Inspired by Estonian traditions of caring for natural products, it combines the sweetness of baked pumpkin, the richness of chickpea patties, and the freshness of aromatic cottage cheese sauce. This ensemble is complemented by beet hummus with soft nutty notes of tahini. Each layer reveals a new flavor nuance: first the light acidity of tomato, then the delicate chickpea texture with ginger spiciness, and finally the softness of the cottage cheese sauce. This burger is not just a dish but a true gastronomic journey where tradition and modernity intertwine. If desired, it can be made completely vegan by removing the cottage cheese sauce. Ideal for those seeking a balance between nutrition, lightness, and new culinary experiences.
1
Preheat the oven to 170 degrees. Cut 8-10 discs 1 cm thick from the narrow part of the bottle gourds and carefully peel them.
- Butternut Squash: 2 pieces
2
Put all the ingredients in a blender: cooked chickpeas (600 g), chili pepper, ginger root, lemon juice, cilantro, sesame or olive oil, salt, pepper and blend them until almost homogeneous. Shape into 4-6 patties.
- Chickpeas: 700 g
- Chili pepper: 1 piece
- Ginger root: 1 piece
- Lemon juice: 8 ml
- Coriander: 1 bunch
- Olive oil: 100 ml
- Ground black pepper: to taste
3
Place the prepared pumpkin on a baking sheet, season with salt and pepper, drizzle with olive oil, and add the chickpea patties. Then bake in the oven for 15-18 minutes.
- Butternut Squash: 2 pieces
- Ground black pepper: to taste
- Olive oil: 100 ml
4
Use a blender to make beet hummus by blending all ingredients: cooked chickpeas (100 g), cooked beetroot, garlic, tahini paste, sesame oil, salt, and pepper until smooth.
- Chickpeas: 700 g
- Boiled beetroot: 1 piece
- Garlic: 1 clove
- Tahini: 2 tablespoons
- Sesame oil: 2 tablespoons
- Ground black pepper: to taste
5
Prepare a sauce from cottage cheese and green onions. For this, place the ingredients: unsweetened cottage cheese, green onions, sugar, salt in a blender bowl and blend them until pureed.
- Cottage cheese: 100 g
- Green onions: 50 g
- Sugar: 0.5 teaspoon
- Salt: 0.5 teaspoon
6
Assembly: place some cottage cheese sauce on a disk of baked pumpkin, then a slice of tomato, a chickpea patty on top, some beet hummus on that, another tomato slice, and finish the burger assembly with baked pumpkin.
- Butternut Squash: 2 pieces
- Cottage cheese: 100 g
- Tomatoes: 1 piece
- Chickpeas: 700 g
- Boiled beetroot: 1 piece
7
If you exclude the cottage cheese sauce, the burger will be vegan.
- Cottage cheese: 100 g