Pumpkin Burger Banh Mi

We are huge fans of meatless Monday. Not only does it give us the opportunity to eat more plants, it forces us to be creative with our food! This Monday, we tried a veggie burger using pumpkin as the base. We served ours Banh Mi style, but it would also be great on top of a Southwestern salad (think: iceberg lettuce, pico de gallo, cotija cheese, etc.).

PUMPKIN BURGER BANH MI

1 French baguette
8 Easter radishes, sliced paper thin
1 bunch of cilantro, roughly chopped
1 carrot, peeled
Nuoc Cham (see below)
Pumpkin Burger (see below)

For the Nuoc Cham:

1 clove of garlic, grated
1 tablespoon sugar
2 tablespoons lime juice (about 1 lime)
3 tablespoons fish sauce
1 jalapeno, halved, seeded, and sliced thin

Combine all ingredients and let jalapenos steep until desired spiciness (each pepper is different!).

For the Pumpkin Burger:

1 Pie Pumpkin
15 ounces black beans, rinsed
1 cup dry quinoa
4 tablespoons chopped green onion
1/2 teaspoon coriander
3/4 teaspoon turmeric
3/4 teaspoon salt
1/3 cup flour

Halve the pumpkin and remove seeds (reserving for roasted pumpkin seeds). Cut pumpkin into large chunks (about 2 inches) and boil in 2 quarts of salted water for approximately 25 minutes.

Meanwhile, cook quinoa according to package instructions (we like to substitute chicken stock for water).

Once pumpkin is done cooking, remove from water and, using a spoon, scrape the pumpkin "meat" from the shell (it should come right off!). Dump out the water and place pumpkin meat back into the pot over lowest heat possible (the heat will allow some of the excess water to evaporate). Add remainder of the ingredients and combine.

To cook the patties, heat 2 tablespoons of olive oil in a skillet over medium heat.  Working in four batches, cook two patties at a time (patties should be about 1/3 cup each), for five minutes per side until brown and crisp. Tip: you will need to add more olive oil for each batch.

To serve, slice bread in half and place patty inside. Top with radishes, cilantro, and carrots, then finish with the nuoc cham.

 

Cheers,
Five Seasons

 

 

 

 

 

ROASTED PUMPKIN SEEDS

Although we are familiar with the ubiquitous labeling of pumpkin as passé, we can't help ourselves! The tiny pumpkin seed packs a punch, both in flavor and health benefits. Replete with zinc, Omega-3 fatty acids, and more, these roasted seeds are perfect for a midday snack or as a nutrient-rich addition to salads. Additionally, this sweet and spicy seasoning mixture is anything but basic. Introducing our signature "Five Seasoning"--use it on everything from pumpkin seeds to baby back ribs. 

ROASTED PUMPKIN SEEDS + FIVE SEASONING

1 5-lb pumpkin, yielding approximately 3/4 cup pumpkin seeds
2 teaspoons Five Seasoning

1 tablespoon butter  

Five Seasoning:

3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cane sugar
1/4 teaspoon cayenne 

 

Preheat oven to 350 F. Toss pumpkin seeds in butter and Five Seasoning and arrange on baking sheet. Cook for 15 minutes. Enjoy immediately or refrigerate for up to a week. 

 

Cheers, 
Five Seasons