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Regime Type:

Pumpkin Shaped Halloween Burger

Introduction & Inspiration

What's not to love about your very own Pumpkin Shaped burger for Halloween? Choose from a variety of sponge bases for the bun and pair it with whichever burger patty strikes your fancy on this spooky occasion.

Beware, this burger tastes terrifyingly good.

Happy Halloween! 🎃
X Nic

Recipe Overview

Preparation Time

Less than 30 minutes


Cooking Time

Less than 30 minutes


Serving Size

1 x Pumpkin Shaped Halloween Burger


Main Ingredients:

1 x 135g Pumpkin Shaped Burger Patty*

2 x Pumpkin Shaped Burger Buns**

15g (~ 2 slices) Parma Ham

2 Tbsp Bacon Mayonnaise***

Recipe Instructions

Make up your preferred burger patty in a pumpkin shaped mould (the burger should be slightly smaller than the mould used for the burger buns) and cook in the oven for the time indicated. Keep warm.

 

Meanwhile, make up the burger buns using any of my sponge base recipes on the website (see Tips below).

 

Once the buns are ready, place the Parma ham into a small frying pan and cook for 4-5 minutes until crispy.

 

To assembly your Pumpkin Shaped Halloween Burger simply spread some bacon mayonnaise over each of the buns, place the pumpkin shaped patty onto one of the buns, top with crispy Parma ham and add the remaining bun lid to form the Pumpkin Shaped Halloween Burger.

 

Have a spooky time!

Tips

*To make the burger patty use any combination of raw meat with fat. I have numerous combinations that you can check out on my website for inspiration. Simply type the word patties into the Recipe search box. Use a pumpkin shaped mould to make your burger patty.

 

**To make the burger buns use any of my sponge base recipes on the website (use the Recipe Search option and type Sponge to find them).  Once cooked, use a pumpkin shaped cutter to cut your burger buns to shape. Allow 30 minutes to make the burger buns ahead of making this recipe.

 

*** Bone Marrow Mayonnaise also tastes wonderful in this recipe.

 

Ideally, purchase your meat from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

 

Be sure to use free range, organic eggs to make the mayonnaise and burger buns. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).

 

Check out my Bacon Mayonnaise or Bone Marrow Mayonnaise recipes for instructions on how to make these.

Video

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