Mini BBQ Pumpkin Burgers

Votes: 2

Time: 1 hour 30 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 250, total fat 2.5 G., saturated fats 0 G., proteins 9 G., carbohydrates 47 G., fiber 5 G., cholesterol 0 mg, sodium 510 mg, sugar 18 G.

The stereotype that vegetarian dishes are boring is gradually disappearing, and vegetable dishes are increasingly attracting the interest of cooks. These recipes are especially popular in the fall, when pumpkins are ripening in the garden. These small burger-like sandwiches can be a great addition to a more plant-based diet or for those who want to introduce their children to the same. After all, everyone knows that children's favorite foods are pasta, pizza, and burgers. If you don't have any donuts on hand, you can substitute hot dog buns, simply cut into thirds.

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.

Ingredients for the recipe:

1 small spaghetti squash (about 1.4 kg)
3/4 cup barbecue sauce
3 tablespoons maple syrup
2 tbsp tomato paste
2/3 cup + 2 tablespoons apple cider vinegar
2 teaspoons mayonnaise
1/4 small red cabbage, finely shredded
1/4 small red onion, finely chopped
24 small buns and pampushkas
1 cucumber, cut into 6mm thick slices

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 175°C; line a baking sheet with foil.
Cut the pumpkin in half lengthwise and scrape out the seeds. Season the pumpkin flesh generously with salt and brush with 1/4 cup barbecue sauce. Place the pumpkin flesh-side down on the prepared baking sheet and roast for about 45 minutes to 1 hour, until the pumpkin is tender and the "spaghetti" flakes easily with a fork. Let cool on the baking sheet for a few minutes.

Meanwhile, in a small saucepan, whisk together the maple syrup, tomato paste, 2/3 cup apple cider vinegar, the remaining 1/2 cup barbecue sauce, a pinch of salt, and 1 cup water. Bring to a boil, then reduce heat to a simmer and simmer for 15-20 minutes. Keep the sauce warm.
In a medium bowl, combine mayonnaise, cabbage, onion, and the remaining 2 tablespoons vinegar. Season with salt.
Using a fork, separate the squash strands (reserve them in the peel bowls). Divide 1 1/4 cups of sauce between the squash halves and toss to coat the spaghetti. Season with salt.
Cut the buns in half, about 3/4 of the way through. Divide cucumber slices between them. Fill each bun with a generous portion of spaghetti squash and top with a little of the cabbage mixture. Serve the burgers with extra sauce.

Categories: