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.

Ken Haedrich
Source: EatingWell Magazine, Summer 2002

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Recipe Summary

total:
1 hr
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degrees 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.

Associated Recipes

Nutrition Facts

269 calories; protein 11.1g 22% DV; carbohydrates 41.4g 13% DV; dietary fiber 6.6g 26% DV; sugars 5.7g; fat 10.1g 16% DV; saturated fat 2.9g 15% DV; cholesterol 8.4mg 3% DV; vitamin a iu 5798.9IU 116% DV; vitamin c 31.3mg 52% DV; folate 97.6mcg 24% DV; calcium 132.4mg 13% DV; iron 3.2mg 18% DV; magnesium 84.5mg 30% DV; potassium 504mg 14% DV; sodium 619.6mg 25% DV; thiamin 0.4mg 42% DV.

Reviews (20)

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20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
I made these with leeks (no onions on hand) & no cheese. Other than that I stuck to the receipe & my husband & I were very happy with how they turned out. Super Yummy & filling. They formed nicely & I had no issues with turning them in the pan. This one's getting made again for sure:) Read More
Rating: 5 stars
10/29/2011
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! Read More
Rating: 5 stars
10/31/2011
I made these as directed with just a little more bread crumbs. I also warmed my tortillas in a skillet until lightly browned and added a touch of sour cream before folding. Fantastic! They also had a great crispy texture as I fried them in peanut oil. Amy Columbus OH Read More
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Rating: 4 stars
12/19/2018
I didnt make yet but am wondering how about baking? I prefer an oil free diet. Read More
Rating: 5 stars
08/19/2012
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! Read More
Rating: 5 stars
10/31/2011
We loved this recipe. The texture was great and the crispiness on the outside of the burger was wonderful. Some other comments had problems with the texture but mine turned out great! ad Louisville KY Read More
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Rating: 5 stars
10/31/2011
After reading other comments I increased the flour omitted the cheese and substituted ground nuts for the wheat germ and cooked mashed pumpkin for the canned. The result was delicious although it was still too sticky. With less pumpkin and a little more grain it would make a great latke alternative! Cameron Arlington MA Read More
Rating: 5 stars
11/22/2011
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 Read More
Rating: 4 stars
06/20/2017
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. Read More