Ingredients

Method

• 8 x 15 mm- thick butternut rounds, skin and pips intact
• 1 medium-sized onion, quartered
• 1 T brown sugar (optional )
• 1 t cinnamon
• extra virgin olive oil, for drizzling
• sea salt and freshly ground black pepper, to taste
• 12 sage leaves
• 400 g mini chicken breasts, roughly chopped
• 2 T Parmesan, grated
• 60 g butter
• 8 Peppadews

Method

Ingredients

Preheat the oven to 200ºC.
Place the butternut rounds and onion quarters on a baking tray. Sprinkle over the sugar, if using, and cinnamon, drizzle over a little olive oil and season. Bake for 20 minutes, or until the butternut is soft, but not falling apart.
Chop half the sage and add to the roughly chopped chicken, along with the Parmesan. Combine then divide into four equal portions and shape into patties. Fry in a Teflon-coated pan over a medium heat, until golden and cooked through. Remove from the pan and keep warm.
Add the butter and remaining sage leaves to the pan and allow to sizzle. Remove from the pan before adding the Peppadews to heat through. Remove the butternut and onion from the oven then place four rounds of butternut on four plates. Top with the patties and roast onion then "close" the burgers with the remaining butternut rounds. Drizzle with the sage butter and garnish with the Peppadews.
Cook’s tip: Replace the butternut with: grilled brinjal rounds • grilled chicory halves • grilled large brown mushrooms • sweet-potato rounds • roasted sweet-onion halves.
Per serving: 2204.9 kJ, 29.1 g protein, 27.8 g fat, 36.5 g carbs