To celebrate Halloween, I decided to create a recipe that would be perfect for serving at a Halloween party or gathering, perhaps to even take to work as a treat for your colleagues. These Pumpkin and Brown Rice Mini Burgers are nested on a homemade bun but if you’re not up to that challenge, you can always make larger burgers with store-bought buns or use mini ones if you can get them. As a special bonus Halloween treat, I’ve added my spooky topper template for you to use. So get cookin’, if you dare…
- 3/4 cup soy milk (plus extra)
- 3/4 cup water
- 1 teaspoon apple cider vinegar
- 1/4 cup canola oil
- 7 gram packet of dry yeast
- 3 tablespoons caster sugar
- 1 teaspoon salt
- 4 cups bread flour (plus extra)
- 1/4 cup sesame seeds
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 1/2 teaspoon turmeric
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cumin seeds
- 1 teaspoon mixed herbs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup dried pumpkin seeds (pepitas)
- 2 cups pumpkin puree
- 2 cups cooked brown rice
- 1 cup gluten flour
- Handful baby spinach leaves
- 1/2 block vegan cheese
- 1/2 cup tomato sauce
- First start the buns by heating the soy milk and water. Whisk through the apple cider vinegar before adding the canola oil and dry yeast.
- Add the sugar and salt before gradually sifting through the flour and mixing until a dough is formed.
- Tip the dough onto a lightly floured surface and knead for about 10 minutes, adding flour during the process until the dough is no longer sticky.
- Divide the dough into 16 even pieces rolling each into a ball and press down gently onto a baking paper lined baking tray.
- Cover the tray and allow to rise for about 40 minutes before brushing each bun with soy milk and adding a sprinkle of sesame seeds.
- Preheat the oven to 200°C and bake for 20 minutes until the buns are lightly golden. Allow to cool.
- In a large bowl, combine the onion, garlic, herbs, spices, salt and pepper before adding the pumpkin seeds, pumpkin, brown rice and gluten flour. Mix until the concoction thickens.
- Roll the mixture into 16 even sized balls and press down gently on a lined baking tray.
- Bake for 20 minutes, in the meantime prepare your burger fillings and cut the buns in half.
- Place a patty on the bottom of the bun before adding tomato sauce, vegan cheese and a baby spinach leaf before adding the bun top.
- Stick one of my Halloween toppers in the bun and serve hot.
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