A delicious Roasted Pumpkin Sage Mac & Cheese Burger topped with brown butter crumbs, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:2 servings 1x
Category:Main Course
Method:Skillet and Oven
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 large hamburger buns
1 pound ground beef
1 cup cooked elbow macaroni
1 cup pumpkin puree
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup milk
1 teaspoon dried sage
1/2 teaspoon garlic powder
Salt and pepper to taste
1/4 cup unsalted butter
1/2 cup panko breadcrumbs
1 tablespoon olive oil
Fresh sage leaves for garnish (optional)
Instructions
Preheat the oven to 375°F. In a medium bowl, combine the pumpkin puree, cooked macaroni, cheddar cheese, mozzarella cheese, milk, dried sage, garlic powder, salt, and pepper. Mix until well combined. Set aside.
In a skillet over medium heat, melt the butter. Once melted, add the panko breadcrumbs and stir continuously until they turn golden brown, about 3-4 minutes. Remove from heat and set aside.
Form the ground beef into two equal patties. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach your desired doneness.
During the last minute of cooking the burgers, spoon the pumpkin mac and cheese mixture onto each patty, allowing it to warm through.
Toast the hamburger buns in the oven for 3-4 minutes until lightly golden.
Assemble the burgers by placing each patty with mac and cheese on the bottom half of the bun. Sprinkle the brown butter crumbs on top and add fresh sage leaves if desired. Place the top half of the bun on each burger.
Serve immediately and enjoy!
Notes
For a vegetarian option, substitute the ground beef with a plant-based burger patty.
Add a drizzle of hot sauce or a slice of crispy bacon for extra flavor and texture.