Beef and pumpkin burger
Centine Varietale

Ingredients for 12 burgers

For the burgers
½ delica squash
Extra virgin olive oil
salt
black pepper
350 g of ground beef
100 g of fresh pork sausage
½ white onion
1 tablespoon of chopped parsley
2 tablespoons of breadcrumbs + more for breading the burgers

For the buns
12 milk rolls
Sweet mustard
Red radicchio
Extra virgin olive oil
Salt

Preheat the oven to 200°C.

Begin by roasting the squash. You will only need half. Cut it open, remove the seeds with a spoon and place the squash on a baking sheet lined with parchment paper. Season the squash with olive oil, salt and pepper, rub the surface of the squash with your fingers to distribute the seasonings.
Roast it for about 45 minutes, until the squash is golden, with a pulp so soft that it can be scoop out with a spoon.

Remove it from the oven and set it aside. Let it cool down slightly, then scoop the pulp out with a spoon.

Weight 250g of squash purée and collect it in a bowl. Add the ground beef, the sausage, the finely chopped parsley and the finely chopped onion. Season with salt and a few grinds of black pepper. Add the breadcrumbs, too.
Shape the burgers into clementine-sized balls with the help of an ice-cream scooper.

Collect the burgers in a tray dusted with breadcrumbs and shake the tray to coat them with the breadcrumbs.
Arrange the burgers in a tray lined with parchment paper, flatten them with the palm of your hand and drizzle with extra virgin olive oil. Cook in the hot oven for about 25 minutes, or until golden.
Meanwhile, prepare the salad by tossing together the thinly sliced red radicchio with extra virgin olive oil and salt.

Prepare the buns. Cut the milk rolls open, spread the two sides of the buns with mustard, add the beef and squash burgers and the radicchio salad. Secure the sandwich with a toothpick and serve.