Pumpkin Cheeseburger Nests

Ingredients:

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FOR THE NESTS

120 g plain pumpkin purée, not pumpkin pie filling

1 large egg

110 g shredded low-moisture mozzarella

45 g finely grated Parmesan

30 g pork panko, plus a little extra if needed

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FOR THE FILLING

1 lb ground beef (85/15 works well)

100 g shredded cheddar

Tallow, butter, ghee, or avocado oil, for the pan

Salt and seasonings of your choice

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Instructions:

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1. Preheat the oven to 400°F. Grease 6 wells of a muffin tin. If the pumpkin purée looks watery, drain off some moisture.

2. Mix the pumpkin, egg, mozzarella, Parmesan, and pork panko. Let sit for 5 minutes. If the mixture spreads instead of holding its shape, add 1 tablespoon more pork panko and let it rest again.

3. Press the mixture into the greased wells, shaping each into a nest. Bake the empty nests for 15–20 minutes, until the edges begin to set and turn golden.

4. Meanwhile, cook and season the ground beef in a lightly greased pan. Drain off excess liquid.

5. Fill the nests with beef, top with cheddar, and return to the oven until the cheese melts and the edges are golden.

6. Let rest in the muffin tin for at least 5 minutes before carefully removing.