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Burgers

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Recipes > Main Dishes > Burgers > Southwestern Pumpkin Burgers

Southwestern Pumpkin Burgers

Try this seasonal variation of a veggie burger!

Southwestern Pumpkin Burgers

Photo: eatingwell.com

Ingredients:

6 teaspoons extra-virgin olive oil, divided

1 medium onion, chopped

1/2 cup finely chopped red or green bell pepper

1/2 cup fresh or frozen corn

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

Tomato Salsa, optional

1/2 cup canned unseasoned pumpkin puree

1/2 cup shredded Monterey Jack, or Cheddar cheese

1/2 cup toasted wheat germ

1/2 cup fine dry breadcrumbs

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

Freshly ground pepper, to taste

6 8-inch flour tortillas, (soft-taco size)

2 cups shredded lettuce

Directions:

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.

Meanwhile, prepare tomato salsa, if using. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.

Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)

Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Source: eatingwell.com

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