(Blue Chef´s) Pumpkin Burger with honey and ginger dressing

Expats.cz Recipes Series from Prague head-chefs

Expats.cz Staff

Written by Expats.cz Staff Published on 25.10.2010 14:14:51 (updated on 25.10.2010) Reading time: 3 minutes

Expats.cz presents a new monthly series of recipes provided by head chefs at Prague’s top restaurants. These recipes represent meals that the chefs would prepare for themselves at home.


(Blue Chef´s) Pumpkin Burger (with honey and ginger dressing) 

Belushi´s Bar & Restaurant  in Mosaic HouseChef: Oana Gheorghiu (‘Blue Chef´)Oana adds an autumn (and vegetarian) flair to the Belushi´s classic burger… “When I was little, butternut squash was used only in pies at home. However, once I found my passion for food and started playing with ingredients, I discovered the magnificent taste of butternut squash and how it could be used elsewhere. And since I love Asian cuisine, I try to blend in some Asian ingredients into most dishes. Here’s a new recipe for autumn (and Halloween) which is a true fusion of flavors, incorporating butternut squash, a slight Asian flair, and the Czech traditional favorite, beer!”


30min. for preparation & 45min. for cooking

Serves 4: 450 g butternut squash cubed 100 g chickpeas 2 tbsp chopped fresh sage leaves2 eggs1 tbsp olive oil2 medium onions, thinly sliced2 garlic cloves1 teaspoon ground cumin1 teaspoon 5 spices1/2 teaspoon salt1/2 teaspoon ground black pepperbreadcrumbs from 3 to 5 slices of bread4 burger buns4 slices tomatoes8 shallots thinly sliced1 glass of Czech beer 4 lettuce leaves 


:100 ml plain yoghurt30 ml honey 1 teaspoon grated ginger

1.Heat olive oil in non stick pan over medium heat. 2.Add onions to pan. Sauté until light golden (5 to 8 minutes). 3.Add butternut squash to onions and sauté (another 4 minutes).4.Add garlic, cumin, 5 spices, salt and ground pepper to the mixture. Stir well and sauté until the onions and squash begin to caramelize (5 to 6 minutes). 5.Pour the vegetable mixture into a large bowl; let cool to room temperature (about 10 minutes).6.Add the mixture to food processor, along with the sage, 1 egg and bread crumbs. Blend until roughly puréed. If needed, add more bread crumbs to reach desired burger consistency. 7.Divide the mixture into four equal patties.8.In separate dish, beat the egg, and season with salt and pepper. And on separate plate, place a handful of bread crumbs.9.Dip each burger first into the egg dish and then into the bread crumbs. Lightly fry the burgers in hot oil until they’re golden brown, turning once.For the caramelized shallots, add the slices of shallots into a pan with a bit of butter and a glass of beer (we prefer Pilsner Urquell, which is of course, on tap at Belushi´s). Let cook until the shallots are browned.To make the dressing, mix yoghurt, honey and ginger together.

Toast the buns slightly. Arrange the lettuce leaf onto each bun, along with a tomato slice, caramelized shallots, and burger. Top with dressing. 

Serve with fries.

Dobrou chuť! 



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