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Home Roasted Pumpkin, Panko Crumbs, Goats Cheese and Pesto Burger

Don't like meat in your burger? Try this delicious vegetarian option featuring pumpkin, breadcrumbs, goats cheese and a zesty pesto!

Blend egg yolk, sherry vinegar & a little Dijon mustard together with chopped garlic, salt & ground white pepper for a minute in a food processor. Add olive oil slowly till emulsified.

Blend fresh roughly chopped tomatoes, bbq sauce & ketchup briefly in a food processor for a semi chunky relish.

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Peel, de-seed, roughly chop and roast the pumpkin in a pre-heated oven (180) till cooked. Cool.
Collect the bun and cut in half
Wash the two lettuces, dry & 'portion.'
Wash and slice tomatoes and onion.
Collect aioli, relish, pesto & goats cheese & organise 'crumbing station', plain flour/whisked egg/breadcrumbs (we use 2:1 regular crumbs with panko (Japanese breadcrumbs)
Press Pumpkin into a ring (120g) add goats cheese then crumb (as above) First into flour, shake off excess, then dipped into egg bath, shake off excess egg, then into breadcrumbs handling carefully & pressing slightly to evenly coat.
Place in fridge to firm before cooking.

Fry till golden brown then drain
Char grill the bun on both sides lightly
Have 'salad' pre-built & ready
Place a good smear of aioli on base of the bun, add the salad, the pumpkin patty & good spoonful of pesto. Finish with a good smear of relish on the inside of the top part of the bun.
Stab with a steak knife to finish & hold it together.
Finsih with a shimmy of garlic oil & a sprinkling of sea salt. Yum, enjoy!