Southwest Pumpkin Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 teaspoons extra-virgin olive oil, divided1 medium onion, chopped1/2 cup finely chopped red or green bell pepper1/2 cup fresh or frozen corn2 cloves garlic, minced2 teaspoons chili powder1 teaspoon ground cumin1/2 cup canned unseasoned pumpkin puree1/2 cup shredded Cheddar cheese1/2 cup toasted wheat germ1/2 cup fine dry breadcrumbs2 tablespoons chopped fresh parsley1/2 teaspoon saltFreshly ground pepper to taste6 8-inch flour tortillas (soft-taco size)2 cups shredded lettuce
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. 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.
3. 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.)
4. 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 salsa, if desired.
** Makes 6 pumpkin burgers **
Number of Servings: 6
Recipe submitted by SparkPeople user JENNH516.
2. 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.
3. 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.)
4. 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 salsa, if desired.
** Makes 6 pumpkin burgers **
Number of Servings: 6
Recipe submitted by SparkPeople user JENNH516.
Nutritional Info Amount Per Serving
- Calories: 375.4
- Total Fat: 13.5 g
- Cholesterol: 2.0 mg
- Sodium: 736.1 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 11.1 g
- Protein: 13.4 g
Member Reviews
-
MARYELLEN301
Eating Well Recipe. The shape was difficult to work with. I tried a tube shape to roll up in the tortilla, but that was a flop! Maybe a half circle so you could fold the tortilla in half? Flavor was good though. Their salsa recipe was great. JennH did not include it. Look online for it. - 11/9/11