Get ready to take your taste buds on a wild ride, y’all! This Roasted Pumpkin Sage Mac & Cheese Burger with Brown Butter Crumbs is about to blow your mind and turn your kitchen into a flavor paradise. Prepare to experience the ultimate in comfort food bliss – it’s a delicious rule-breaking masterpiece that’s sure to make your friends and family insanely jealous.
Why You’ll Love This Roasted Pumpkin Sage Mac & Cheese Burger with Brown Butter Crumbs
This epic creation is the ultimate fusion of all your favorite comfort foods – mac and cheese, burgers, and pumpkin! The roasted pumpkin adds a delightful sweetness that perfectly balances the savory cheese sauce, while the crunchy brown butter crumbs take things to the next level. Trust me, one bite and you’ll be hooked on this insanely tempting and addictive dish. It’s a sensational explosion of flavor that will have you smashing and devouring every last bite.
Ingredients
Get ready to fill your kitchen with the incredible aroma of this Roasted Pumpkin Sage Mac & Cheese Burger. You’ll need pumpkin puree, heavy cream, Parmesan cheese, sharp cheddar cheese, sage, breadcrumbs, butter, and of course, the burger patties. Every single ingredient is about to come together in the most epic, mouth-watering way.
- 1 cup (240 ml) – pumpkin puree
- 1 cup (240 ml) – heavy cream
- 1 cup (100 g) – grated Parmesan cheese
- 2 cups (200 g) – shredded sharp cheddar cheese
- 1/4 cup (4 g) – chopped fresh sage (or 2 tsp dried sage)
Ingredient Substitutions
- Fresh Sage: Dried sage (it has a slightly more concentrated flavor, but works great in a pinch)
- Parmesan Cheese: Gruyère or Asiago cheese (for a different nutty, melty cheese flavor)
How to Make Roasted Pumpkin Sage Mac & Cheese Burger with Brown Butter Crumbs
Let’s start by roasting the pumpkin to bring out its natural sweetness. While that’s happening, we’ll cook the mac and cheese and prepare the burger patties. Get ready, because this is where the magic really begins!
Step 1: Prep Work
Preheat your oven to 400°F (200°C). Spread the pumpkin puree on a baking sheet and roast for 20-25 minutes, stirring halfway, until slightly caramelized. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside. Form the burger patties and season them with salt and pepper.
Step 2: Main Cooking Process
In a large saucepan, combine the heavy cream, Parmesan, and cheddar cheeses. Cook over medium heat, stirring frequently, until the cheese is melted and the sauce is smooth and creamy. Remove from heat and stir in the roasted pumpkin puree and chopped sage. Add the cooked pasta and stir to coat everything in the delicious pumpkin sage cheese sauce.
Step 3: Final Steps/Assembly
Toast the breadcrumbs in a skillet with some butter until golden brown and crispy. To assemble the burgers, place a generous spoonful of the pumpkin sage mac and cheese on each burger patty. Top with the crunchy brown butter crumbs and serve immediately. Prepare to be amazed as you take that first epic bite and experience the explosion of flavors. This dish is about to become a new family favorite, I guarantee it!
Recipe Variations & Tips
- Swap the Squash: Try using a different type of squash, like butternut or acorn, for a unique twist on the flavor.
- Spice it Up: Add a pinch of cayenne or a dash of chipotle powder to the pumpkin sage cheese sauce for a subtle kick of heat.
- Top it Off: Take this burger to the next level by adding crispy bacon or fried onion strings on top.
- Veggie Swap: Use a plant-based burger or a portobello mushroom cap instead of the beef patty for a vegetarian option.
Serving & Storage
Serve with: a crisp salad or some roasted veggies for a complete and satisfying meal.
Storage: Leftovers will keep in the fridge for up to 3 days. Just reheat them in the oven or microwave when you’re ready to enjoy them again.
Make-Ahead: You can prep some of the components in advance, like the pumpkin puree and the brown butter crumbs. But for best results, I recommend assembling the burgers fresh when you’re ready to serve.
Nutrition Information
Get ready to indulge, because this Roasted Pumpkin Sage Mac & Cheese Burger is a serious flavor bomb. Each serving packs a powerful punch of nutrients, with a delicious blend of complex carbs, protein, and healthy fats. It’s the ultimate comfort food that won’t leave you feeling guilty.
- Serving Size: 1 burger
- Calories: 650 kcal
- Protein: 30 g
- Carbs: 50 g
- Fat: 40 g
- Sodium: 800 mg
Frequently Asked Questions
Can I make this dish vegetarian?
Absolutely! Simply swap out the beef patty for a plant-based burger or a portobello mushroom cap.
Can I make this dish ahead of time?
You can definitely prep some of the components in advance, like the pumpkin puree and the brown butter crumbs. But for best results, I recommend assembling the burgers fresh when you’re ready to serve.
Can I freeze the leftovers?
While the burger patties and mac and cheese will freeze well, the texture of the pumpkin sage sauce may suffer. For the best results, I’d recommend enjoying any leftovers within a few days.
How spicy is this dish?
This Roasted Pumpkin Sage Mac & Cheese Burger is not spicy at all. The flavors are rich, creamy, and comforting, with no heat. But if you’re a spice lover, feel free to add a pinch of cayenne or a dash of hot sauce!
Can I make this dish gluten-free?
You sure can! Just use gluten-free breadcrumbs and make sure your burger patties are also gluten-free. Easy peasy!
Try These Next
- Creamy Pumpkin Mac N Cheese With Crispy Sage Topping
- Creamy Pumpkin Mac And Cheese With Savory Herb Crumble
- Pumpkin Spice Bbq Burger With Maple Drizzle
Roasted Pumpkin Sage Mac & Cheese Burger with Brown Butter Crumbs
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A deliciously unique burger featuring roasted pumpkin and sage-infused mac and cheese, topped with crispy brown butter crumbs. Perfect for fall!
Ingredients
1 lb (450g) pumpkin, peeled and cubed
1 cup (240ml) vegetable broth
1 cup (240ml) milk
2 cups (200g) elbow macaroni
1 cup (100g) shredded sharp cheddar cheese
1/2 cup (50g) grated parmesan cheese
2 tablespoons (30g) butter
1 tablespoon (15ml) olive oil
1 tablespoon fresh sage, chopped
1 teaspoon garlic powder
Salt and pepper to taste
4 burger buns
1/2 cup (50g) breadcrumbs
2 tablespoons (30g) brown butter
Fresh sage leaves for garnish
Instructions
1. 1. Preheat the oven to 400°F (200°C).
2. 2. Toss the pumpkin cubes with olive oil, salt, and pepper, then roast for 25 minutes until tender.
3. 3. Cook the macaroni according to package instructions. Drain and set aside.
4. 4. In a saucepan, melt the butter over medium heat. Add the cooked macaroni, roasted pumpkin, vegetable broth, milk, garlic powder, and sage. Stir to combine.
5. 5. Mix in the cheddar and parmesan cheeses until melted and creamy. Season with salt and pepper to taste.
6. 6. For the brown butter crumbs, melt butter in a skillet over medium heat, add breadcrumbs, and cook until golden brown.
7. 7. Assemble the burger by placing a generous scoop of mac and cheese on the bottom half of each bun, topping with brown butter crumbs, and finishing with the top bun.
8. 8. Serve hot, garnished with fresh sage leaves.
Notes
For extra flavor, you can add cooked bacon or sausage to the mac and cheese.
Store any leftover mac and cheese in the refrigerator for up to 3 days.
The brown butter crumbs can be made ahead of time and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: 🍔 BURGER KINGDOM
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 650 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg