January 11, 2011
Pumpkin beef burgers
I discovered something interesting today! At work, I had to learn the effects of physical exercise on the diffusion capacity of the lungs. Therefore I had to run for 10 minutes on the treadmill. The colleague who helped me liked making it hard, by increasing the speed and she even made me climb a hill on it! So I was a little sweaty afterwards..
Anyway, as soon as those 10 minutes were over, I ran off and tested my diffusion capacity; it was really efficient! Much better than usual.
Now the really interesting part starts: I haven't been tired all day!
Normally I feel a little worn-out after work, but today it seems as if I can do everything super efficiently. My concentration hasn't started to fail me yet and I'm bursting with energy. Wow!
So even though I always cycle to work (5km), a short run in which I reach my maximum heart rate, seems to be so much more efficient to keep me energized all day long. I wish I could do it every day!
Of course, there's a recipe too! I made these pumpkin beef burgers tonight, they were really good and easy to make. Normally hamburgers tend to get a little dry, but by using pumpkin they stayed nice and moist inside. The flavour was really good too, and I'm definitely going to make these much more often!
I served them with a quick curry made out of spring onion, carrot, parsnip and savoy cabbage.
Pumpkin beef burgers (serves 2)
- 250g steak tartare (approx. 2 pieces)
- 1/2 cup pumpkin puree
- 1 egg
- 1 clove garlic, finely chopped
- 2 spring onions, chopped
- 1 tsp ginger, freshly grated
- freshly ground pepper
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 2 tbsp coconut flour
- 2 tbsp fresh coriander leaves, chopped
1. Preheat oven to 175 degrees Celsius and line a baking tray with parchment paper.
2. In a bowl, mash steak tartare with the pumpkin puree, using a fork, until you've reached a smooth consistency.
3. Add garlic, spring onions, ginger, pepper, cumin, coriander, coconut flour and coriander leaves and mix until well combined.
4. Make 8 burgers by dropping heaping tablespoons of the mixture onto the prepared baking tray and flattening them.
5. Bake for 25-30 minutes, until browned. Enjoy!
In my recipe I used a fork to combine everything, but you can just as well use a food processor to do the job.
Serve these burgers with a salad or stir-fried or oven roasted veggies, they go really well with pretty much everything.