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Ingredients
Serves:2
1 2/3 cup pumpkin puree or mashed sweet potatoes or “regular” mashed potatoes
2 small egg yolks (use egg whites to make a frittata or meringues, don’t waste them!)
1 cup fine breadcrumbs
Table salt to taste
Freshly ground black pepper to taste
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1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
2 medium rosemary sprigs
2 medium sage sprigs
2 unpeeled garlic cloves
2 rye burger buns or other buns at your choice
1 ¾ cup radicchio, finely chopped
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1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
Table salt to taste
Freshly ground black pepper to taste
2 teaspoon acacia honey or other mild honey
¼ cup fresh orange juice
- Italian smoked scamorza cheese or Italian plain provolone cheese or smoked Cheddar to taste
- Mayonnaise to taste
Patties:
Pan-fried radicchio:
To complete the burgers:
- Patties:400 grams pumpkin puree or mashed sweet potatoes or “regular” mashed potatoes
- 2 small egg yolks (use egg whites to make a frittata or meringues, don’t waste them!)
- 120 grams fine breadcrumbs
- Table salt to taste
- Freshly ground black pepper to taste
- 2 medium rosemary sprigs
- 2 medium sage sprigs
- 2 unpeeled garlic cloves
- 2 rye burger buns or other buns at your choice
- Pan-fried radicchio:150 grams radicchio, finely chopped
- Table salt to taste
- Freshly ground black pepper to taste
- 2 teaspoon acacia honey or other mild honey
- 60 milliliters fresh orange juice
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_Ingredients-1_Web_{width}x.jpg?v=1700728835)
Preparation
- In a medium bowl combine pumpkin puree (or mashed sweet potatoes or “regular” mashed potatoes), egg yolks, breadcrumbs, and salt and pepper to taste.
- Mix well. Let rest for 15 minutes, then, if the mixture is not enough firm to shape patties, add more breadcrumbs and repeat resting.
- Heat the oven at 392°F (200°C), fan off. Place the rack in the middle.
- Line the bottom of a 15” x 10.3” (about 25 x 35 cm) baking tray with parchment paper.
- Using a cookie cutter (about 4.7” – 12 cm) shape two patties with the pumpkin and breadcrumbs mixture, directly on the parchment paper. Sprinkle with ½ tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana per patty. Add rosemary and sage sprigs and the garlic cloves. Bake for 20 minutes or until lightly golden brown.
- Meanwhile, pour 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana in a small frypan and gently heat.
- Add the radicchio and sauté for a couple of minutes, then add salt and pepper to taste, the honey, and the orange juice. Cook at medium heat for 8 minutes or until radicchio is tender but not flabby. Keep aside.
- When done, sprinkle each patty with a generous amount of cheese, shredded with a citrus-zest grater. Discard rosemary, sage, and garlic.
- Set the oven in grill mode at maximum power and bake the patties until cheese is melted.
- Cut the buns and spread the inside face of each bottom with ½ tablespoon of mayonnaise.
- Divide the pan-fried radicchio on mayonnaise, add the patties and complete the burger with remaining bread.
- In a medium bowl combine pumpkin puree (or mashed sweet potatoes or “regular” mashed potatoes), egg yolks, breadcrumbs, and salt and pepper to taste.
- Mix well. Let rest for 15 minutes, then, if the mixture is not enough firm to shape patties, add more breadcrumbs and repeat resting.
- Heat the oven at 392°F (200°C), fan off. Place the rack in the middle.
- Line the bottom of a 15” x 10.3” (about 25 x 35 cm) baking tray with parchment paper.
- Using a cookie cutter (about 4.7” – 12 cm) shape two patties with the pumpkin and breadcrumbs mixture, directly on the parchment paper. Sprinkle with ½ tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana per patty. Add rosemary and sage sprigs and the garlic cloves. Bake for 20 minutes or until lightly golden brown.
- Meanwhile, pour 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana in a small frypan and gently heat.
- Add the radicchio and sauté for a couple of minutes, then add salt and pepper to taste, the honey, and the orange juice. Cook at medium heat for 8 minutes or until radicchio is tender but not flabby. Keep aside.
- When done, sprinkle each patty with a generous amount of cheese, shredded with a citrus-zest grater. Discard rosemary, sage, and garlic.
- Set the oven in grill mode at maximum power and bake the patties until cheese is melted.
- Cut the buns and spread the inside face of each bottom with ½ tablespoon of mayonnaise.
- Divide the pan-fried radicchio on mayonnaise, add the patties and complete the burger with remaining bread.
![](http://shop.vignolifood.com/cdn/shop/t/4/assets/buon-appetito.webp?v=7709930434739696061666645527)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_In-Progress-1_Web_{width}x.jpg?v=1700728875)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_In-Progress-2_Web_{width}x.jpg?v=1700728875)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_Final-1_Web_{width}x.jpg?v=1700728905)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_Final-6_Web_{width}x.jpg?v=1700728922)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_Final-2_Web_{width}x.jpg?v=1700728912)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Nov23_Burger_Final-3_Web_{width}x.jpg?v=1700728915)
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