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Jack O’ Lantern Burgers in Roasted Pumpkin

This dish features juicy ground beef patties nestled inside roasted small pumpkins or acorn squash halves. The pumpkins are caramelized and tender, serving as edible plates that add natural sweetness, while the burgers are cooked to perfection with melted cheese, creating a cozy, festive presentation. Topped with flavorful caramelized onions or cranberries, this meal combines savory, sweet, and tangy flavors in a visually delightful way.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces small pumpkins or acorn squash firm and unblemished
  • 400 g ground beef (chuck preferred) for juicy, flavorful patties
  • 1 cup cheddar cheese sliced for melting
  • 1 large onion for caramelizing
  • 0.5 cup cranberries optional, for topping
  • 2 tbsp olive oil for roasting and cooking
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Worcestershire sauce adds depth to burger flavor
  • Spicy mayo or mustard to taste spicy mayo or mustard for finishing

Equipment

  • Sharp paring knife
  • Baking sheet
  • Skillet or grill pan
  • Spatula
  • Meat thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Using a sharp paring knife, carefully cut the tops off the pumpkins or acorn squash, then scoop out the seeds and pulp, leaving a clean shell.
  2. Brush the insides of each pumpkin or squash with olive oil, sprinkle with salt, and place them on a baking sheet. Roast in the oven for about 20 minutes, until the flesh is tender and caramelized around the edges.
  3. While the pumpkins roast, finely chop the onion and cook in a skillet with a tablespoon of olive oil over medium heat until golden and caramelized, about 10-15 minutes. Set aside.
  4. In a mixing bowl, combine the ground beef, Worcestershire sauce, salt, pepper, and half of the caramelized onions. Gently mix until just combined, then form into four equal-sized patties, about 2 cm thick.
  5. Heat a skillet or grill pan over medium-high heat. Cook the burger patties for about 4-5 minutes per side, until they develop a nice crust and reach an internal temperature of 160°F (70°C). Place cheese slices on top during the last minute of cooking to melt.
  6. Remove the roasted pumpkin halves from the oven and let them cool slightly. Carefully fill each with a burger patty, then top with remaining caramelized onions and cranberries if desired.
  7. Drizzle each burger with spicy mayo or mustard, then cap with the pumpkin lid. Serve immediately while warm, allowing the flavors to meld and the pumpkin to serve as a flavorful edible plate.

Notes

Ensure pumpkin shells are stable on the plate before filling. Check pumpkin tenderness with a skewer before removing from oven. Add cheese in the last minute of cooking to prevent burning.