Recipe Image

Southwestern Pumpkin Burgers

  • 1 h
  • 1 h
Ken Haedrich
“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 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

Directions

  • 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.
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