Southwestern Pumpkin Burgers

From EatingWell: Summer 2002 — Subscribe Now!

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.

READER'S COMMENT:

"Love, love, love, love, LOVE these. These are delicious. Perfect in the fall. They are easy to make and if you get some fresh pico de gallo from the store, it'll really make it that much better. Try it with some sour cream too. Good stuff...

Comments

Comment	Posted
Love, love, love, love, LOVE these. These are delicious. Perfect in the fall. They are easy to make and if you get some fresh pico de gallo from the store, it'll really make it that much better. Try it with some sour cream too. Good stuff.	3 days 8 hours ago
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:) sarahl	1 week 5 days ago
Very tasty! Instead of the canned pumpkin I roasted and pureed an acorn squash. I also substituted shredded red cabbage for the lettuce. I topped with chipotle salsa and fat-free sour cream. A crisp green salad with avocado would round out the meal nicely. donna	7 weeks 3 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
I thought this would be an interesting fall recipe to try as my school-age daughter and I love pumpkin. Sadly, the result wasn't what we expected. Try as I might, the patties couldn't form a good crust on the surface so it was a chore trying to flip the patties without breaking them in half. If I make these again, I'll try adding more breadcrumbs since the mixture was rather runny and the patties had a hard time staying together. Although my daughter liked the flavors of this recipe she did not like the texture at all. I can't say as I blame her -- I wasn't too crazy about it, myself. Rather mushy despite the indoor grilling. Not bad, but an acquired taste, Fort Lauderdale, FL	8 weeks 4 days ago
These are amazing. We made them exactly as the recipe called for, and added some chipotle salsa. Yummy! Julie, Steamboat Springs, CO	8 weeks 4 days ago