Burger With Pumpkin

Method

1. Preheat the oven to 200°C. Wrap the pumpkin in aluminum foil and roast for 30-40 minutes until soft.
2. Remove the pumpkin from the oven, let it cool slightly, then press it in a colander to drain excess liquid. Let it drain for 10-20 minutes.
3. In a bowl, combine the drained pumpkin with 1 tablespoon of flour and some breadcrumbs. Mix until the mixture is malleable. Optionally, add a pinch of cinnamon or nutmeg, or an egg yolk for first-timers.
4. Shape the mixture into burger patties and let them rest for a few minutes.
5. For the brie fondue: heat cream in a small saucepan. Cut the brie into pieces and add to the cream. Stir until melted, then blend until smooth.
6. Clean the porcini mushrooms, slice the caps in half lengthwise. Sauté them in a pan with a drizzle of oil, adding a bit of garlic and parsley. Season with salt after cooking.
7. Grill the pumpkin patties in the same pan or on a grill until golden and crispy on both sides.
8. Toast the burger buns lightly.
9. Assemble the burger: spread brie fondue on the bottom bun, place the pumpkin patty, top with sautéed mushrooms, and close with the top bun.
10. Serve immediately.