Southwestern Pumpkin Burgers

Posted November 2, 2011 @ 8:43am | by Kori Mortenson

Southwestern Pumpkin Burgers

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.


6 teaspoons extra-virgin olive oil, divided

1 medium onion, chopped

1/2 cup finely chopped red or green bell pepper

1/2 cup fresh or frozen corn

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon ground cumin

fresh tomato salsa, optional

1/2 cup canned unseasoned pumpkin puree

1/2 cup shredded Monterey Jack or Cheddar cheese

1/2 cup toasted wheat germ

1/2 cup fine dry breadcrumbs

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

Freshly ground pepper to taste

6 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, 5-7 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 fresh 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 1/2-inch-thick patties, using about 1/2 cup for each.

4. Preheat oven to 325o F.  Stack tortillas and wrap in aluminum foil.  Place in the oven for about 15 minutes to heat 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.


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