Southwestern Pumpkin Burgers

Southwestern Pumpkin Burgers

18 Reviews
From: EatingWell Magazine, Summer 2002

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods, especially when served with Fresh Tomato Salsa.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 6 teaspoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • ½ cup finely chopped red or green bell pepper
  • ½ cup fresh or frozen corn
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • Tomato Salsa, optional (recipe follows)
  • ½ cup canned unseasoned pumpkin puree
  • ½ cup shredded Monterey Jack, or Cheddar cheese
  • ½ cup toasted wheat germ
  • ½ cup fine dry breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon salt
  • Freshly ground pepper, to taste
  • 6 8-inch flour tortillas, (soft-taco size)
  • 2 cups shredded lettuce

Preparation

  • Active

  • Ready In

  1. 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.
  2. Meanwhile, prepare Tomato Salsa, if using.
  3. 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 ½-inch-thick patties, using about ½ cup for each.
  4. 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.)
  5. 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.
  • Make Ahead Tip: Prepare through Step 3. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.

Nutrition information

  • Per serving: 269 calories; 10 g fat(3 g sat); 7 g fiber; 41 g carbohydrates; 11 g protein; 98 mcg folate; 8 mg cholesterol; 6 g sugars; 5,799 IU vitamin A; 31 mg vitamin C; 132 mg calcium; 3 mg iron; 620 mg sodium; 504 mg potassium
  • Nutrition Bonus: Vitamin A (116% daily value), Vitamin C (52% dv), Folate (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ vegetable, ½ high-fat meat, 1 fat

Reviews 18

June 20, 2017
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By: veggielover
I couldn't wait to make these based on all the reviews. I made it pretty much as written, but I did double the recipe, used cilantro instead of parsley, and added a can of drained and rinsed black beans. The burgers are flavorful, easy to form into patties and don't fall apart. I ate mine on a whole wheat bun with ketchup and lettuce. I used a mini food processor to chop the onion and red pepper which expelled a little juice so I didn't need the olive oil to cook it in. Next time I will omit the cheese with the option of adding a slice to the sandwich. Finally, I think I'm going to think of a substitute for the bread crumbs. I put the extras in the freezer. It was worth the effort, tasty and healthy.
October 04, 2016
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By: Marilyn ONeill
I added an egg (I'm not vegan) to the pumpkin mixture; omitted the garlic and used onion instead; and used McCormick's Southwest salt-free seasoning instead of the spices listed in the recipe (similar anyway). I love this and will absolutely make it again.
September 07, 2012
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By: EatingWell User
These burgers were great. I'm trying out a vegetarian diet for a week and with food like this to eat I might be hooked!! So many great flavors and textures. I was skeptical about the salsa on top, but I thought it was great! Can't wait to make them again!
August 19, 2012
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By: EatingWell User
Amazingly Delicious Veggie Burgers These burgers are absolutely amazing! They are packed with vegetables and are different from normal veggie burgers. I loved the unexpected flavour with the pumpkin puree and the small amount of cheese made them crispy on the outside and just the right amount of soft and tender on the inside. Absolutely loved them and will make them again and again!
November 24, 2011
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By: EatingWell User
My meating eating family loved these meatless burgers!!!! Absolutely delicious! I was being adventurous by trying this recipe with my husband and two boys. They loved it! I will definitely make it again and again and again! I formed small patties for my young boys and skipped the salsa on theirs. My husband and I drenched our burgers in the salsa!
November 22, 2011
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By: EatingWell User
AMAZING!!!! This burger is amazing!!!!! I love the flavor of this recipe! I will use it over and over again. The fact that I can make a big batch and freeze it just seals the deal! Pros: TASTY!! Cons: A little on the squishy side
November 06, 2010
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By: EatingWell User
These burgers are freaking awesome. Who would of thought? The name totally freaked me out "pumpkin" is not really my cup of tea...but they were crispy and spicy and wonderful. Try them!
November 03, 2010
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By: EatingWell User
We loved these! Next time I will form the patties into an oval rather than in a circle so that they fit in the (whole grain) tortillas better, but that's the only change I will make.
April 03, 2010
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By: EatingWell User
I doubled the recipe with no problem and froze the extras. These were awesome and my six year old calls them YUMMY! Instead of using a skillet with oil I used my griddle with some non-stick spray. Turned out great. Thanks so much for the recipe!