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  5. Pumpkin Butternut Squash Katsu Burgers with Fresh Lime Slaw

Pumpkin Butternut Squash Katsu Burgers with Fresh Lime Slaw

Total time: 100 min
DifficultyMedium
Preparation60 min
Cooking time40 min
Serves4
This delicious burger is the perfect twist on a classic Katsu taste.
Pumpkin Butternut Squash Katsu Burgers with Fresh Lime Slaw
AsianVegetarian

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Method

  1. Preheat the oven to 180°C fan. Peel the pumpkin, or butternut squash, and slice into rounds, about as thick as your finger. The top half of the squash will be used to make the crispy burger, and the lower part of the squash will be used to make your katsu sauce. Keep the top half of the squash in whole rounds and dice the lower part of the squash into small chunks.
  2. Peel and finely grate the garlic and ginger. Set aside.
  3. Take 3 bowls. Put the flour in one, the beaten egg in another (or plant-based milk) and the panko breadcrumbs in the last. Season the breadcrumbs and flour well with salt and pepper and mix the sesame seeds in with the breadcrumbs. Coat the squash in the flour, then dip in the beaten egg, then coat in the breadcrumb mix. Set aside on a baking tray and repeat with the remaining squash rounds. Roast for 25-30 minutes, until crisp and golden.
  4. Whilst the burgers are cooking, make your sauce. Tip the diced squash, ginger and garlic into a saucepan with a little oil set over a medium heat. Cook for 10 minutes, stirring every now and again until the squash is starting to soften. Stir in the curry powder and paprika and cook for a couple of minutes. Add the coconut milk, stir and allow to simmer for a few more minutes. Blend using a handheld blender and then stir in the soy sauce and set aside.
  5. Shred the cabbage, carrot and cucumber very finely and mix together with the juice and zest of the lime and set aside.
  6. Gently toast your burger buns, then assemble your burgers with the crispy squash, lime slaw and a drizzle of katsu sauce.