two Pumpkin-Brioche Burgers with Blue Cheese close up

Pumpkin madness

When do you know it is pumpkin season? Well, when every second instagram post in your feed is either pumpkin soup or roasted pumpkin. Two lovely dishes, but it can be much more than that. Thus, I decided to go for a veggie burger instead. You think you could miss out taste, because there is no meat included? I show you are wrong. The pumpkin-brioche burger with blue cheese and spinach is super moist, super veggie and super delicious.

Can not be missing

I wanted to use my brioche buns for the bread. The brioche buns‘ sweetness and walnuts match the strong savory taste of the blue cheese and support the pumpkin’s taste. The spinach performs the green act in my burger play. Deciding on what spread to take, I went for cream cheese but here you can just take any spread desired. Be creative, mix and match your own burger. I keep on waiting for your comments and your creations in the meantime.

peeling Butternut Pumpkin
roasted Pumpkin in pan
lonely Brioche with Walnuts on baking sheet

Pumpkin-Brioche Burger with Blue Cheese

For 2 persons

For the Pumpkin Burger:

1/4 Butternut Pumpkin
30 g Oil
10 g Butter
Salt, Pepper, Nutmeg, Sugar, Chili Flakes to taste

100 g Frozen Spinach (defrosted)
15 g Butter
1/2 Shallot
Salt, Pepper, Sugar, Nutmeg to taste

To Serve:

60 g Blue Cheese
60 g Cream Cheese
2 Brioche Buns

1. For the burger cut the butternut pumpkin into 1cm thick slices and peel them. Pour the oil into a pan and fry the pumpkin from both sides until golden brown. Now add the butter and spices and turn off the heat. Put butter into another pan, heat up the butter until brown and sauté the defrosted and squeezed out spinach in the butter. Dice the shallot and add it with the spices to the spinach and remove from heat.

2. To serve toast the brioche buns and spread the cream cheese on both halves. Arrange the spinach and pumpkin on the bottom bun halves, cut the blue cheese and place it on top of the pumpkin, place the other halve on top.

fresh baked Brioche with Walnuts

Kürbis-Brioche Burger & Blauschimmelkäse

Für 2 Personen

Für den Kürbis-Brioche Burger:

1/4 Butternutkürbis

30 g Öl
10 g Butter
Salz, Pfeffer, Muskat, Zucker, Chiliflocken nach belieben

100 g TK Spinat (aufgetaut)
15 g Butter
1/2 Schalotte
Salz, Pfeffer, Zucker, Muskat nach belieben

Zum Servieren:

60 g Blauschimmelkäse
60 g Frischkäse
2 Briochebrötchen

1. Für den Burger den Butternutkürbis in 1cm dicke Scheiben schneiden und schälen. Das Öl in eine heiße Pfanne geben und die Kürbisscheiben von beiden Seiten gold-gelb anbraten. Nun die Butter und die Gewürze zugeben und die Pfanne vom Herd nehmen. Dann die 30g Butter in eine andere Pfanne geben und diese erhitzen bis die Butter braun geworden ist. Jetzt den aufgetauten und ausgedrückten Spinat in der braunen Butter anschwitzen. Danach die halbe Schalotte würfeln und gemeinsam mit den Gewürzen zum Spinat geben.

2. Zum Servieren die vier Hälften der Briochebrötchen toasten und jede Hälfte mit Frischkäse bestreichen. Den Spinat und den Kürbis auf jeweils der unteren Brötchenhälfte arrangieren. Zum Schluss den Blauschimmelkäse darüber geben und die Burger mit der oberen Hälfte der Briochebrötchen bedecken.

two Pumpkin-Brioche Burgers with Blue Cheese
two Pumpkin-Brioche Burgers with Blue Cheese from above
Pumpkin-Brioche Burger with Blue Cheese

Ben Donath

Ben was born in 1980 and got first involved in the culinary industry at only 16 years old. He loves to cook simple yet in a distinctive way, traditional but contemporary with a strong focus on quality. His passion for photography made him start Eatery Berlin in 2016...ever since Ben hopes to inspire others through his work.

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