(Blue Chef´s) Pumpkin Burger with honey and ginger dressing

Belushi´s Bar & Restaurant in Mosaic HouseChef: Oana Gheorghiu (‘Blue Chef´)Oana adds an autumn (and vegetarian) flair to the Belushi´s classic burger… “When I was little, butternut squash was used only in pies at home. However, once I found my passion for food and started playing with ingredients, I discovered the magnificent taste of butternut squash and how it could be used elsewhere. And since I love Asian cuisine, I try to blend in some Asian ingredients into most dishes. Here’s a new recipe for autumn (and Halloween) which is a true fusion of flavors, incorporating butternut squash, a slight Asian flair, and the Czech traditional favorite, beer!”

1.Heat olive oil in non stick pan over medium heat. 2.Add onions to pan. Sauté until light golden (5 to 8 minutes). 3.Add butternut squash to onions and sauté (another 4 minutes).4.Add garlic, cumin, 5 spices, salt and ground pepper to the mixture. Stir well and sauté until the onions and squash begin to caramelize (5 to 6 minutes). 5.Pour the vegetable mixture into a large bowl; let cool to room temperature (about 10 minutes).6.Add the mixture to food processor, along with the sage, 1 egg and bread crumbs. Blend until roughly puréed. If needed, add more bread crumbs to reach desired burger consistency. 7.Divide the mixture into four equal patties.8.In separate dish, beat the egg, and season with salt and pepper. And on separate plate, place a handful of bread crumbs.9.Dip each burger first into the egg dish and then into the bread crumbs. Lightly fry the burgers in hot oil until they’re golden brown, turning once.For the caramelized shallots, add the slices of shallots into a pan with a bit of butter and a glass of beer (we prefer Pilsner Urquell, which is of course, on tap at Belushi´s). Let cook until the shallots are browned.To make the dressing, mix yoghurt, honey and ginger together.