Recipes

Ingredients for the burger buns: (makes 6 buns)

150 g pumpkin flesh (Hokkaido)

100 g milk

1/2 tsp sugar

1/2 cube yeast (20 g)

300 g flour

2 pinches of nutmeg

1 egg yolk for coating

Remaining ingredients: for 4 burgers:

300 g minced beef from the butcher you trust

1/4 teaspoon each of salt, pepper and paprika powder

4 slices of cheddar cheese

4 slices of Black Forest ham PGI

2 tbsp oil

10 small shallots

2 tbsp balsamic vinegar

12 thin slices of half a Hokkaido pumpkin

Preparation of the burger buns:

1. preheat the oven to 200° degrees

2. cut the pumpkin flesh into small cubes and boil in water for approx. 10 minutes until soft. Drain the water and puree the pumpkin flesh.

3. stir the warm milk, yeast and sugar into a dough and leave to rise for 10 minutes.

4. now add the pumpkin puree, flour and nutmeg and knead into a yeast dough.

5. leave the dough to rise in a warm place for 30 minutes.

6. then form 6 rolls, brush with egg yolk and leave to rise for a further 15 minutes and bake at 200° C for approx. 35 minutes.

Preparation:

1. wash the Hokkaido pumpkin, cut in half, remove the seeds and cut 12 very thin slices from one half.

2. fry the slices in a pan with a tablespoon of oil until golden brown, drain on kitchen paper and keep warm in the oven at 100 degrees.

3. fry the Black Forest ham in the same pan until crispy. Drain the ham on kitchen paper and keep warm in the oven.

4. slice the onions into thin rings and fry in the pan until translucent, deglaze with balsamic vinegar and set aside in a small bowl.

5. wipe out the pan briefly and fry the burger patties with the second tablespoon of oil until they are cooked through.

6. slice the burger buns open and place the hot burger patty on the bottom half first, then the cheddar cheese, 3 pumpkin slices, the balsamic onions, the crispy ham and finally the second half of the burger bun.