Author Notes
Every year around this time, the internet is flooded with a slew of pumpkin recipes. Sadly, a majority of said recipes calls for canned pumpkin instead of fresh. Although it’s okay to use canned products from time to time (as long as they’re organic and low sodium whenever possible), what makes these recipes seasonal if one can use canned pumpkin all year round? Instead of using pumpkins solely as Halloween decorations, why not help reduce food waste and eat those gourds instead?
For this recipe, I chose the "Long Island Cheese Pumpkin" variety, which has no relation to dairy other than its cheese wheel-like appearance.
Here's how I roast pumpkin and make pumpkin puree:
-Preheat oven to 400F. Line a rimmed baking sheet with parchment paper.
-Using a sharp knife, cut pumpkin in half lengthwise (this will take some elbow grease). Using a spoon, scoop out seeds and strings; discard.
-Place pumpkin halves cut site down on prepared baking sheet and roast until skin is golden brown and flesh gives easily when pressed, 45-60 minutes.
-When cool enough to handle, scoop flesh into a food processor and discard pumpkin skin. Puree pumpkin until smooth (this may have to be done in 2 batches). When puree is completely cooled, transfer to an airtight container.
-Puree will keep in the fridge for 1 week, or in the freezer for about 4 months.
These pumpkin burgers are satisfying yet light. Pumpkin’s natural sweetness pairs really well with smoky chipotle and bright cilantro. Not a fan of cilantro? (Note: we can’t be friends). Try using parsley or basil instead. This recipe would also make great sliders. (Originally published on The New Baguette). —Alexandra Shytsman
Ingredients
- For the burgers:
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2 cups
cooked black beans
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1.5 cups
pumpkin puree
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1.25 cups
whole wheat bread crumbs
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2 tablespoons
chipotle sauce (I use La Morena brand)
-
1
medium garlic clove, roughly chopped
-
1
egg, beaten
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A generous handful of cilantro leaves
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A few dashes of hot sauce
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0.5 teaspoons
ground cumin
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0.25 teaspoons
sea salt
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0.25 teaspoons
freshly ground black pepper
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3 tablespoons
organic canola oil
- For the sauce and assembly:
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5 ounces
full fat plain Greek yogurt
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1 tablespoon
mayonnaise
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1 teaspoon
lime juice
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1/3 cup
packed cilantro leaves
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Pinch of salt
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Romaine leaves
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Sandwich rolls, halved
Directions
- For the burgers:
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In a food processor, combine all ingredients except canola oil. Pulse to combine. Do not puree - mixture should remain a bit chunky.
-
Heat a large nonstick skillet over medium heat and add enough canola oil to coat the bottom. Using your hands, divide mixture into burger-sized patties. Working in batches, cook patties until browned and crisp on the bottom, about 5 minutes, flip, and cook for another 5 minutes.
- For the sauce and assembly:
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In a blender, combine yogurt, mayonnaise, lime juice, cilantro and salt. Puree until smooth. Taste and season with more salt or lime juice, if needed.
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To assemble, place romaine leaves on bottom sandwich roll halves and top with pumpkin burgers. Spread yogurt sauce on top sandwich roll halves, assemble into burgers and serve immediately.
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