Makes 4 burgers:
200 g of white meatloaf mix
100 g of oven-baked pumpkin
40 g of grated Parmigiano Reggiano
60 g of breadcrumbs
oil for cooking
Mix the ingredients together.
Divide the mixture into 4 balls of 100 g each and press down until
about 1 cm thick.
Oil the bottom of a non-stick frying pan, place the beefburgers inside and put the lid on.
Cook for about 5 minutes over a low heat, remove the lid and check cooking: if the beefburger has changed colour through half its depth it is time to turn it over with the aid of a fish slice. Complete cooking on the other side in a few minutes. Cooking over medium-low heat initially ensures that the core of the beefburger is cooked; to complete, the heat must be turned up for a crispier outside surface.
Using fleshy, baked pumpkin which is dry (not wet and mushy) makes these burgers tender and sweet.
The cheese adds flavour to the mixture while the breadcrumbs add firmness. To adjust the seasoning and texture of the burgers, use more or less of these two ingredients compared to the amounts given in the recipe.