Recipe Tip: Burger with leek & pumpkin - Falstaff
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. An autumnal burger variation from Constantin Fischer.
- 8pita bread
- 800 gpork & beef mince
- peanut oil
- ¼Hokkaido pumpkin
- Maldon sea salt
- 200 gfeta
- pumpkin seed oil
- Dried cornflower petals
- 250 gGreek yoghurt
- 125 gchestnuts, ready to eat
- 1 teaspoon(s)honey mustard
- tonka bean
Step 1Cut the pumpkin into approx. 2mm thin slices and fry on both sides in a hot grill pan, seasoning lightly with salt. Then put aside on a plate.
Step 2Put the yoghurt in a bowl with the mustard, a little grated tonka bean, salt and pepper and mix well. Mash the ready-to-eat chestnuts well and fold into the sauce.
Step 3Cut the leek into approx. 2mm fine rings, place in a bowl and set aside.
Step 4Add salt and pepper to the mince in a bowl and mix well. It is easiest to form equal-sized patties with a burger ring but you can do by hand.
Step 5Preheat the oven to 150°C. Sear the patties briefly on both sides in a very hot grill pan and then place them on a baking tray. Bake in oven until cooked.
Step 6Sprinkle water over the centre of the pita breads and bake in the oven at 220°C for a few minutes.
Step 7To assemble: put the sauce on each bun, followed by the pumpkin, patty, feta and leek. Finally, drizzle with pumpkin seed oil and sprinkle with the petals.