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Home Roasted Pumpkin, Panko Crumbs, Goats Cheese and Pesto Burger

  • 5servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsZinc, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 130g pumpkin - butternut, peeled, lightly oiled and roasted

  2. 1 wholemeal turkish bun

  3. Handful of lettuce: iceberg & coral red

  4. 1 tomato thinly sliced

  5. 1 spanish onion thinly sliced

  6. 25g goats cheese

  7. 10g pesto

  8. Sea salt and garlic oil to finish the burger

  9. Blend egg yolk, sherry vinegar & a little dijon mustard together with chopped garlic, salt & ground white pepper for a minute in a food processor. add olive oil slowly till emulsified.

  10. Blend fresh roughly chopped tomatoes , bbq sauce & ketchup briefly in a food processor for a semi chunky relish.

  11. Panko breadcrumbs

  12. 1 egg

  13. Plain flour

Instructions Jump to Ingredients ↑

  1. Peel, de-seed, roughly chop and roast the pumpkin in a pre-heated oven (180) till cooked. Cool.

  2. Collect the bun and cut in half Wash the two lettuces, dry & 'portion.'

  3. Wash and slice tomatoes and onion.

  4. Collect aioli, relish, pesto & goats cheese & organise 'crumbing station', plain flour/whisked egg/breadcrumbs (we use 2:1 regular crumbs with panko (Japanese breadcrumbs)

  5. Press Pumpkin into a ring (120g) add goats cheese then crumb (as above) First into flour, shake off excess, then dipped into egg bath, shake off excess egg, then into breadcrumbs handling carefully & pressing slightly to evenly coat.

  6. Place in fridge to firm before cooking.

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