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Pumpkin Chutney:

  • Pumpkin 800.0 g
  • Brown sugar 100.0 g
  • Salt 5.0 g
  • Cinnamon powder 10.0 g
  • Curry Paste 50.0 g




  • Pumpkin seeds 100.0 g
  • Asian green leaves 300.0 g


Designed for professional chefs, check out this Lentil & Pumpkin Chutney Burger recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Vegetable Powder, Hellmann’s Real Mayonnaise and Hellmann's Real Ketchup.



  1. Pumpkin Chutney:

    • Put all of the ingredients, except sugar and salt, in a large pan. Bring to a boil, reduce the heat and simmer until pumpkin is tender.
    • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
    • Ladle the chutney into hot sterilised jars and seal.
  2. Burger:

    • Pre-soak the dried white beans the day before preparation. Cook these with the lentils.
    • Sauté onion and garlic and add to the cooked beans and lentils. Add Knorr Professional Vegetable Bouillon Powder, thyme to taste.
    • Leave the mixture to cool and mix it with the egg until it is smooth. Shape into a burger. Cook the burger on both sides over high heat.
    • Slice the burger bun open and grill cut side down on a skillet.
  3. Mayo:

    • Simply mix the blue cheese into Hellmann’s Real Mayonnaise.
  4. Assemble the Burger:

    • Put the burger together with pumpkin chutney and the crispy baked bean burger on top. Top off with blue cheese mayo.
  5. Garnish:

    • Garnish with pumpkin seeds and Asian greens.
  6. Presentation:

    • Best served with french fries and Hellmann's Real Ketchup.