Pumpkin Burger

Ingredients for 4 servings:

• 1 medium butternut squash
• 2 m.-sized onion(s)
• 400 g minced beef
• 200 g sheep’s cheese
• 1 jar mango chutney
• 4 burger buns, wholemeal or protein toasties
• 1 handful of pumpkin seeds, peeled
• 2 tsp, heaped sugar
• Fat for frying
• e.g. olive oil
• salt and pepper
• curry powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 200°C (top/bottom heat). Peel the butternut squash and cut it into 4 1 cm – 1.5 cm wide slices. It’s best to use the top part of the squash, which has no seeds, to get whole slices rather than rings. Place the slices on a baking sheet lined with baking paper and brush with olive oil. Then season lightly with salt, pepper, and curry powder. Bake the slices in the oven for 10 – 20 minutes. The baking time depends largely on the thickness of the slices, so test occasionally with a fork to see if the squash is soft enough. Three minutes before the squash is done, spread the quartered feta cheese over the squash slices. While the squash is cooking, slice the onions into rings, fry until translucent, and caramelize with 2 teaspoons of sugar. Lightly toast the pumpkin seeds in a pan without any fat and toast the burger buns. Form the ground beef into 4 flat patties, season with pepper, and sear them in a pan with hot oil. Spread the mango chutney on the top and bottom of the buns and stack the individual ingredients as desired.