Salute to Service 2014

Page 46


Courtesy of Dominic Condoxxxxx


PRHthe menu While researching this recipe, I found that there are a handful of pumpkin burger patty recipes available on various food websites. In addition to pumpkin puree, they all use white beans as the key ingredient. However, none of the recipes utilized traditional pumpkin spices. Instead, most rely on corn, peppers and other usual suspects found in a veggie patty. Because I wanted to stay true to the pumpkin taste, yet have it hold up as burger patty, I put together my own version, using pumpkin puree, chickpeas (any white bean would work well), traditional pumpkin spices and some

tarragon to add a little savory flavor. To keep with the pumpkin theme, I also cut back heavily on the recommended amount of breadcrumbs and compensated with ground pecans, which, of course, go well with any pumpkin dish! I also substituted traditional condiments with a maple dressing – again, to complement the spicy pumpkin taste. Whether you are a fan of pumpkin or just a lover of veggie burgers, I suggest you give this one a try. And while this is the optimal season for this recipe, I’m sure that you’ll enjoy these any time of the year!

Pumpkin Pecan Patties with Maple Vinaigrette
 Ingredients ➜1 5.5 oz can chickpeas (or any type of white bean) ➜ 
1/3 cup pumpkin puree
 ➜ 1/2 tspn allspice 
➜ 1/2 tspn nutmeg 
➜ 1/2 tspn ginger
 ➜ 1 tspn cinnamon


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➜ 1 tspn tarragon
 ➜ 1 tbspn chives 
➜ 1 egg 
➜ 1 cups finely grounded pecans 
➜ 1/2 cup breadcrumbs 
➜ salt & pepper to taste


Preheat oven to 375˚. Combine beans, pumpkin, spices, tarragon, chives and egg in a food processor. Mix until well combined. Fold in pecans and breadcrumbs, season with salt and pepper. Place the mixture in the refrigerator for at least 1 hour or in the freezer for 20-30 minutes. After you remove mixture from the fridge/freezer, gently scoop a generous handful and shape into a patty (makes a total of 4 to 6 patties). Place the patties on a lightly sprayed baking sheet. Bake for 40 minutes, flipping once halfway through baking.

Serving suggestions Plated with a side of vegetables or rice, on a bun with a side of chips, or over a salad. Drizzle with Maple Balsamic Vinaigrette.

Maple Balsamic Vinaigrette
 Ingredients ➜ 1 tbspn balsamic vinegar 
➜ 1/4 cup maple syrup ➜ 
2 tspn Dijon mustard

 salt and pepper to taste
 ➜ 1/4 cup extra virgin olive oil


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Place vinegar, maple syrup, Dijon mustard, salt and pepper into a bowl. Whisk together. Slowly add the olive oil in a steady stream while continuing to whisk.

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