Cheeseburger Wraps with Saffron Harissa Mayonnaise
A burger, no bun? Sometimes less is more—the classic still delivers.
Burger with leek & pumpkin
An autumnal burger variation from Constantin Fischer.
For the buns:
| Ingredients (4 servings) | ||
|---|---|---|
| 8 | pita bread | |
For the meat patties:
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | pork & beef mince |
| salt | ||
| pepper | ||
| peanut oil | ||
For the pumpkin:
| Ingredients (4 servings) | ||
|---|---|---|
| 1/4 | Hokkaido pumpkin | |
| Maldon sea salt | ||
| 200 | g | feta |
| pumpkin seed oil | ||
| Dried cornflower petals | ||
For the leeks:
| Ingredients (4 servings) | ||
|---|---|---|
| ca. 20 | cm | Leek |
For the sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | Greek yoghurt |
| 125 | g | chestnuts, ready to eat |
| 1 | teaspoon(s) | honey mustard |
| tonka bean | ||
| salt | ||
| pepper | ||
- Cut the pumpkin into approx. 2mm thin slices and fry on both sides in a hot grill pan, seasoning lightly with salt. Then put aside on a plate.
- Put the yoghurt in a bowl with the mustard, a little grated tonka bean, salt and pepper and mix well. Mash the ready-to-eat chestnuts well and fold into the sauce.
- Cut the leek into approx. 2mm fine rings, place in a bowl and set aside.
- Add salt and pepper to the mince in a bowl and mix well. It is easiest to form equal-sized patties with a burger ring but you can do by hand.
- Preheat the oven to 150°C. Sear the patties briefly on both sides in a very hot grill pan and then place them on a baking tray. Bake in oven until cooked.
- Sprinkle water over the centre of the pita breads and bake in the oven at 220°C for a few minutes.
- To assemble: put the sauce on each bun, followed by the pumpkin, patty, feta and leek. Finally, drizzle with pumpkin seed oil and sprinkle with the petals.
Photo gallery of the preparation
