Pumpkin Burgers -- When the Season Feeds You in More Ways Than One

Week 448. Year 9. Tommy is 42. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. boudin balls for dinner from what the season provides.

Made boudin balls this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Laissez les bons temps rouler.

After a morning in the stand and a day that moved slow and quiet the way only deer season mornings can, I wanted dinner to match the season — something with the color of October in it, something that said fall without having to say a word. These pumpkin burgers do exactly that. Boudin balls got the week started right, but these finished it — pumpkin folded right into the patty, keeping everything moist and warm and tasting like the kind of October you remember when you’re old.

Pumpkin Burgers

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

• 1 lb ground beef (80/20)
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup plain breadcrumbs
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns, toasted
• Optional toppings: cheddar cheese, caramelized onions, arugula, Dijon mustard

Instructions

1. Mix the patties. In a large bowl, combine ground beef, pumpkin puree, breadcrumbs, egg, garlic, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper. Mix until just combined — do not overwork the meat.
2. Form and chill. Divide mixture into 4 equal portions and shape into 3/4-inch thick patties. Press a small indent in the center of each with your thumb to help them cook evenly. Refrigerate for 10 minutes if time allows.
3. Heat the skillet or grill. Preheat a cast iron skillet or outdoor grill over medium-high heat. Lightly oil the surface.
4. Cook the patties. Cook patties 4—5 minutes per side, or until internal temperature reaches 160°F. If adding cheese, place it on the patty in the last minute of cooking and cover to melt.
5. Toast the buns. While patties rest, toast buns cut-side down in the same skillet for 1—2 minutes until golden.
6. Assemble and serve. Place patties on toasted buns and top as desired. Serve immediately while hot.

Nutrition (per serving)

Calories: 420 | Protein: 28g | Fat: 22g | Carbs: 28g | Fiber: 2g | Sodium: 540mg