Recipe for black burger (halloween burger)
When it’s time to celebrate Halloween, it should be done with style. This means lining up candy, snacks, and other spooky treats.
When I think of “Halloween,” I primarily think of colors like black, orange, and red. And this is also reflected in these dangerously delicious Halloween-themed burgers that I have created!
Filled with creamy pumpkin purée, crispy pickled pumpkin, crispy onion rings, and crispy bacon – not to forget the juicy beef patty!
Even though the burger bun is black, it tastes just as a regular delicious brioche burger bun should!
Black Halloween Burger Recipe
Ingredients
Black brioche burger bun
- 1 Burger Bun find link to recipe in the guidelines
Burger Steak
- 100 gram Ground Beef
- 1 slices Cheddar cheese or another cheese
Onion Rings
- Oil neutral flavor, for frying
- 1 Onion 1 large
- 52 gram Wheat Flour
- 100 gram Beer
- 2.3 gram Baking Soda
- Salt from the grinder
- Flour a little extra for the breading
Burger Filling
- 2 tbsp Pure find link to recipe in the guidelines
- 3 slices Pickled pumpkin find link to recipe in the guidelines
- 3 slices Tomato
- Curly Salad or similar
- Ketchup
- 1 slices Bacon find link to recipe in the guidelines
Instructions
Black brioche burger bun
- I used the black burger buns from This recipe.
Burger patty
- Roll the meat into a ball and make sure it is taken out of the refrigerator at least 30 minutes before frying.
- Fry the bacon until crispy in a dry pan. Place it on absorbent paper and turn the heat to maximum on the pan.
- Season the meat with salt and pepper on one side.
- Place the meat in the pan. If making multiple patties, place them with ample space between each.
- Press the patty flat, preferably with something heavy, such as another pan, pot, dish, or similar. The key is to press as much of the patty as possible flat - keep the pressure on the meat for 1 minute.
- Fry the patty for 3 minutes and then flip it. Again, place the pan/pot/dish on top of the patty, so the patty doesn't "puff up" for the first minute.
- Remove the pan/pot/dish and place a slice of cheese on the patty so that it melts gently. This time I forgot to put the cheese on the hot patty, so it did not melt - but it is definitely best to put the cheese on the patty while it is frying in the pan.
- Give the patty 2 more minutes and then remove it from the pan.
- Let the patty rest on a plate or cutting board for a couple of minutes.
Onion rings
- The recipe makes 10 - 12 crispy onion rings, but I only use two onion rings for a burger.
- Pour the oil into a pot and heat it to between 180 and 190 degrees Celsius (374 degrees Fahrenheit). Use a cooking thermometer to control the temperature and be sure to be careful when working with hot oil. Remember not to extinguish any flames with water - instead, suffocate the flames by covering the pot.
- Combine flour, baking powder, salt, and beer in a bowl and mix together.
- Place the extra flour in another bowl.
- Cut the onion into slices 1 centimeter thick and press out the inner, smaller rings - save these for use in another context, so nothing goes to waste (stop food waste! ;-)).
- First, place the onion rings into the bowl with the extra flour and coat them well.
- Use a fork or a meat skewer to move one onion ring at a time, first into the flour and beer mixture and then into the now hot oil. Fry about a third of the onion rings in the oil at a time.
- Fry the onion rings until they are crispy. It takes about 5 minutes.
- Place the finished onion rings on a few pieces of paper towel to absorb the excess oil. Grind a bit of salt over the onion rings.
- Repeat the process until all the onion rings are done.
Burger filling
- Now it's time to assemble the burger.
- Cut the burger bun in half.
- Spread pumpkin puree on the bottom bun.
- Then add lettuce, patty, crispy bacon and tomato slices on top.
- Add some ketchup on top of the tomatoes.
- Then place the onion rings, followed by pickled pumpkin.
- Put the top bun on and serve.
