Southwestern Pumpkin Burgers

So I'll probably get yelled at for this review because I changed it up quite a bit. I didnt have bread crumbs so I just used a pound of hamburger instead. Cut most ingredients in half, excluded the corn and wheat germ, did not saute anything just added it all raw (although I may next time), combined and made the most delicious hamburgers I've had in a long time. Had 2 patties leftover and ate one the next day. Even with putting it in the microwave to heat up it was still juicy. Dont hate me because I'm a carnivore. Lol. Enjoy

I didnt make yet but am wondering how about baking? I prefer an oil free diet.

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.

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.

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

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:)

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.