Pumpkin burger

Name: pumpkin burger
Cook time: 20 min
Total time: 65 min
Yield: 4
Ingredients: 400 g chilled pumpkin pieces; 400 g cannellini canned beans; 60 g Cheddar Tophat 48; 2 el Mexican spices for beans; 50 g Japanese breadcrumbs; 2 el pumpkin seeds; 2 el Greek yoghurt; 2 el mayonnaise; 2 tomatoes; 4 fresh brown bread roll; 40 g lamb's lettuce

Burger made of pumpkin, cannellini beans, cheddar, panko, Greek yogurt and mayonnaise on a bun.

Ingredients

Kitchen Stuff

1 baking paper
1 blender

Directions

Preheat the oven to 200 ˚C.
Divide the pumpkin pieces over a baking sheet covered with parchment paper. Sprinkle with salt and grate for about 20 minutes in the oven.
Meanwhile, put the beans in a colander, rinse under cold running water and let drain well. Grate the cheddar with a coarse grater.
Remove the pumpkin from the oven and let cool for 10 minutes on a flat plate. Put in a bowl together with the beans and herbs and coarsely mix with the hand blender.
Mix the cheddar and through it and season with salt and pepper.
Form a burger per person with moist hands. Spread over the baking sheet and sprinkle with the pumpkin seeds. Bake in the oven in about 25 minutes until golden brown and done.
In the meantime, mix the yogurt and mayonnaise into a sauce. Cut the tomatoes into slices of 1 cm thick. Cut the buns open.
Remove the burgers from the oven and spread the sandwiches successively with a little sauce, lamb's lettuce, a burger and slices of tomato.