Angry Angus Burger

Winter Burger dinner salad

with roasted pumpkin and pickled red onion
dinner salad, 4 persons


Preheat the oven to 200 ºC. Cut the onion into rings and drizzle generously with lime juice and let marinate for over 15 minutes. Wash and cut the pumpkin in equal parts (halve the parts if necessary). Spread them on a baking sheet, drizzle with olive (frying) oil and sprinkle with coarse fennel seeds and roughly chopped thyme and garlic. Roast them tender and brown in the oven for about 15 minutes and sprinkle with salt and pepper. Toss lettuce with extra virgin olive oil, balsamic vinegar and salt and pepper. Cook or grill the burgers golden brown according to instructions on the package.

Divide the salad on plates, spread the roasted pumpkin on it and place the burgers with the red onion on it. Serve with rustic farmers bread.


  • 2 red onions
  • 1 lime
  • 1 small hokaido or butternut pumpkin
  • 1 clove garlic
  • 1 tsp fennel seed
  • few sprigs of thyme
  • 100 g baby spinach (washed)
  • 1 head of red oak leaf salad (washed)
  • 2 tbsp extra virgin olive oil + frying olive oil
  • 1 tbsp balsamic vinegar
  • 4 ‘Frozen Butcher’ Angus Burger
  • rustic farmers bread
The Frozen Butcher Angus Burger