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Pumpkin Chutney:

  • Pumpkin 800 g
  • Brown sugar 100 g
  • Salt 5 g
  • Cinnamon powder 10 g
  • Curry Paste 50 g

Burger:

Mayo:

Garnish:

  • Pumpkin seeds 100 g
  • Asian green leaves 300 g

Presentation:

  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 Vegetable 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.