I don’t know about you, but I am peanut buttered and sweet-ed out today and in need of something that has a bit more substance than peanut butter, chocolate and sugar. Shocking, isn’t it?
Friday night is generally a wind down night for me and the man. We used to grab takeaway and a bottle of wine and catch up on extra conversation but, lately, I have just had too many recipes I wanted to test so we’ve had Fake Out Take Out a lot! The wine is still compulsory!
This week was particularly hectic as I finish up at work for 3 weeks of holidays with my parents as they join us here. Have I mentioned how excited I am? I’m not finished cleaning up everything that I want to but I have a few days left before we all meet up in beautiful Port Douglas. I can’t talk about it without jumping up and down like a kid waiting for Santa.
Knowing that we would have 6 days of decadence on holidays (plus the other two weeks no doubt!), I decided that we needed a healthier alternative to the Friday night burger blow out that often happens worldwide. Plus, it seems like AGES since I made a pumpkin recipe. This weekend we get to take a trip to Sydney and will have lunch at the Hard Rock Café. Oh how I do miss their onion rings! But alas, they are not gluten free so a safe and healthier version was begging to be made. The six foot teenager and I fight over onion rings like glutinous pigs absolutely adore onion rings and, after a slight adaptation from my original intent, were delicious and low fat.
So fire up the bbq and bust it out!
Butternut Burgers and Baked Onion Rings– (yields 6 burgers & onion rings for 6)
For the Burgers:
½ butternut pumpkin peeled and diced
90 grams of chickpeas, drained and rinsed
• ½ spring onion chopped finely
• ½ cup of pumpkin seeds (I toasted mine)
• ½ cup of chopped peanuts
• pinch of Mexican spice if desired
• salt and pepper to taste
• 1 cup gluten free bread crumbs
• 6 x gluten free burger buns (I used Livell)
• Lettuce, tomato, mustard etc for garnish
In a large saucepan, bring 3 cups of water to a boil and add the pumpkin. Reduce the heat to low and cook until tender. Drain and set aside.
In a mixing bowl, mash the cooked butternut squash and drained chickpeas. Mix in the spring onion, pumpkin seeds, peanuts, and seasonings.
Add bread crumbs as necessary until the mix holds together well. Mould bits of the mixture into patties about the size of the buns you are using. Refrigerate for approximately 1 hour (you can start your onion rings then).
Spray a skillet with low fat baking spray and place the patties in to pan fry the burgers. Cook until the sides are crispy and golden . You may need to respray the skillet between batches.
For the Onion Rings:
5 large onions
2 cups gluten free breadcrumbs
1 tsp garlic powder
1 tsp onion powder
3 x eggs beaten
Salt and pepper
Preheat oven to 220° or 200° fan forced. Slice the ends off the onion and remove its outer layer. Cut onion into wide slices and separate into rings. Set aside.
Fill a bowl with the bread crumbs. Fill another small bowl with the eggs and beat. Prepare a baking sheet (or two) by spraying with low fat cooking spray.
One at a time, submerge each ring in the egg and allow excess to drip off before coating in the bread crumbs.
Evenly place rings on the baking sheet(s).
Bake in the oven until outsides are crispy and insides are soft, 20 – 25 minutes, carefully flipping rings over about halfway through.
Serve with the burgers and any dipping sauces as desired.
There ya’ go….. a better tasting, and healthier, burger for the Friday night Fake Out!
| Butternut Burgers with Baked Onion Rings |
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- Butternut Burgers and Baked Onion Rings– (yields 6 burgers & onion rings for 6)
- For the Burgers:
- ½ butternut pumpkin peeled and diced
- 90 grams of chickpeas, drained and rinsed
- • ½ spring onion chopped finely
- • ½ cup of pumpkin seeds (I toasted mine)
- • ½ cup of chopped peanuts
- • pinch of Mexican spice if desired
- • salt and pepper to taste
- • 1 cup gluten free bread crumbs
- • 6 x gluten free burger buns (I used Livell)
- • Lettuce, tomato, mustard etc for garnish
- For the Onion Rings:
- 5 large onions
- 2 cups gluten free breadcrumbs
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 x eggs beaten
- Salt and pepper
- For the Burgers:
- In a large saucepan, bring 3 cups of water to a boil and add the pumpkin. Reduce the heat to low and cook until tender. Drain and set aside.
- In a mixing bowl, mash the cooked butternut squash and drained chickpeas. Mix in the spring onion, pumpkin seeds, peanuts, and seasonings.
- Add bread crumbs as necessary until the mix holds together well. Mould bits of the mixture into patties about the size of the buns you are using. Refrigerate for approximately 1 hour (you can start your onion rings then).
- Spray a skillet with low fat baking spray and place the patties in to pan fry the burgers. Cook until the sides are crispy and golden . You may need to respray the skillet between batches.
- For the Onion Rings:
- Preheat oven to 220° or 200° fan forced. Slice the ends off the onion and remove its outer layer. Cut onion into wide slices and separate into rings. Set aside.
- Fill a bowl with the bread crumbs. Fill another small bowl with the eggs and beat. Prepare a baking sheet (or two) by spraying with low fat cooking spray.
- One at a time, submerge each ring in the egg and allow excess to drip off before coating in the bread crumbs.
- Evenly place rings on the baking sheet(s).
- Bake in the oven until outsides are crispy and insides are soft, 20 – 25 minutes, carefully flipping rings over about halfway through.
- Serve with the burgers and any dipping sauces as desired.
Follow these topics: Faux Foodie Friday, Main dishes, Vegetarian
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