Burger with beef patty, white beans and butternut squash
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These juicy, smoky burgers are the perfect way to cut down on meat and add more healthy vegetables without sacrificing flavor. The patties are made with a blend of ground beef, roasted butternut squash, and canned white beans, and a pinch of smoked paprika imbues them with a wonderful smoky flavor. You can also experiment and substitute your own spice blend for paprika, garlic powder, and onion powder. The fried patties, topped with a melting slice of cheddar, are served on buns with a lettuce leaf and a slice of tomato. Top the burgers with ketchup, mayonnaise, and mustard, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup canned white beans, rinsed
- 1 teaspoon smoked paprika
- 1 and 1/4 teaspoons garlic powder
- 1 and 1/4 teaspoons onion powder
- 220 g peeled butternut squash, cut into 1 cm cubes (about 2 cups)
- 1 tbsp extra-virgin olive oil
- 340 g ground beef, 7% fat
- 2 tbsp. l. rapeseed oil
- 4 slices sharp cheddar, each cut in half
- 4 large sesame seed buns, lightly toasted
- 4 lettuce leaves
- 4 thick slices of beef heart tomatoes
- Ketchup, Dijon mustard and mayonnaise, for serving
We recommend
Recipes with similar ingredients: white beans, ground beef, butternut squash, onion powder, paprika
Cooking the dish according to the recipe:
- Position the oven rack on the middle shelf and preheat the oven to 220°C.
- Add the beans, smoked paprika, garlic powder, and onion powder to a large bowl. Stir to evenly distribute the ingredients, then set aside.
- On a small baking sheet, toss the butternut squash with olive oil, a generous pinch of salt, and a few freshly ground black pepper. Toss to coat the squash with the oil and spices, then spread them into a single layer. Bake in the oven until the squash is tender and charred in spots, about 25 minutes, rotating the baking sheet halfway through.
- Add the pumpkin to the bean mixture and stir to evenly distribute all ingredients. Let cool completely.
- Once the pumpkin has cooled, roughly mash the mixture with a fork. You should have a paste with small chunks of pumpkin and beans. Add the ground beef and 0.5 teaspoon of salt and mix with your hands to distribute the mixture evenly. Divide the mixture into 4 portions and form each into a patty approximately 10 cm in diameter and a little over 1 cm thick.
- Heat a large cast-iron skillet over medium heat. Once hot, add canola oil and swirl the pan to coat the bottom. Generously season the patties on both sides with salt and black pepper and place them in the skillet. Cook until crispy on one side, 3-4 minutes.
- Carefully flip and cook until the other side is also browned, 2-3 minutes. Place 2 cheese slice halves on top of each patty, then cover the pan and cook until the cheese is melted, about 1 minute.
- Place patties, lettuce and tomatoes on toasted hamburger buns and serve with ketchup, mustard and mayonnaise.
Categories:
Similar recipes
