Hopdoddy Burger Bar
311 Newport Center Dr Newport Beach, CA 92660
949.640.2237 | hopdoddy.com
Six (6) Portions
- 1 1/4 cups white beans
- 1 1/4 cups brown rice
- 3/4 cups pumpkin puree
- 1 1/4 cups roasted Kabocha
- 1/3 cup roasted poblano pepper (approx. 1-2 peppers)
- 1/2 cup roasted shelled pumpkin seeds
- 1/3 cup whole oats
- 1/4 cup carrots
- 1/4 cup zucchini
- 1 tsp garlic powder
- 1/3 tsp paprika
- 1/3 tbsp oregano
- black pepper
1. Set Oven to Broil. Brush poblano peppers with olive oil and place on parchment paper baking sheet. Broil 1-2 minutes on each side and remove from oven. Let peppers cool slightly. Peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Dice pepper into small ½” pieces and set aside.
2. Preheat Oven to 375. Remove the top and base of the kabocha. Peel the outside of the squash removing as little of the orange flesh as possible. Slice into ¼ inch slices and toss with olive oil, salt & pepper. Arrange on a parchment paper lined sheet. Roast for 7-10 minutes or until Kabocha is soft in center.
3. Toss raw pumpkin seeds in olive oil and place on parchment lined sheet. Bake for 5 to 7 minutes, until lightly golden.
4. For patty construction, cook brown rice according to package instructions. Drain, rinse and dry white beans. Using a cheese/vegetable grater, grate zucchini and carrots.
5. Place oats in food processor and pulverize. Add in pumpkin seeds and pulse until coarsely ground. Add cooled roasted peppers and kabocha in food processor with oats mixture and pulse to combine
6. Place remaining ingredients in food processor and combine until forms sticky patty consistency.When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling.
8. Set stove to medium heat. Add 1 Tbsp olive oil to pan and cook patties for 8 minutes on each side.