Sunflower Pumpkin Burger Patties

by Miss N
Sunflower Pumpkin Burger Patties


350g pumpkin
1 C cooked brown rice
1 C panko or homemade bread crumbs
0.5 C sunflower seeds
0.25 C finely chopped onion
1 t cumin seeds
1 t garlic powder
0.5 t salt (more to taste)
0.25 t chili powder (or cayenne for extra punch)
For the burgers: buns and general burger ingredients (tomatoes, lettuce, onion).


Preheat the oven to 180 degrees Celcius. Fill a saucepan with 0.75 L water and bring to the boil. Cut the pumpkin into small pieces, approximately 2 x 2 x 2cm. Place the pumpkin in the saucepan and turn down the heat so that it is at a steady simmer. Cook for approximately 20 minutes. (If you haven't already done so, you can also use this time to prepare the brown rice and chop the onion.) While the pumpkin is cooking, mix all the other ingredients in a large bowl. Test the pumpkin to see if it is cooked. A knife should be able to go through the pieces relatively easily. Once cooked, drain the pumpkin and add it to the bowl. Using a potato masher, mash the pumpkin in with the other ingredients. You may need to use a spoon to ensure the ingredients are well combined. Form the mixture into 6 patties approximately 1.5-2cm high. Place on a greased or covered baking tray. Cook the patties for 20 minutes. Use this time to prepare the burger ingredients. Take the patties out, turn them over, and cook for 10 minutes more. If desired, you can fry the patties in a little oil before serving them. You can also refrigerate them at this point and take them out later to barbecue or fry them.

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