Southwestern Pumpkin Burgers
Recipe from EatingWell

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.


Southwestern Pumpkin Burgers

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Ingredients
  • 6  teaspoons
    extra-virgin olive oil , divided
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  • 1 
    medium onion, chopped
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  • 1/2  cup
    finely chopped red or green bell pepper
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  • 1/2  cup
    fresh or frozen corn
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  • 2  cloves
    garlic, minced
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  • 2  teaspoons
    chili powder
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  • 1  teaspoon
    ground cumin
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  •  
    Fresh Tomato Salsa, optional (recipe follows)
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  • 1/2  cup
    canned unseasoned pumpkin puree
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  • 1/2  cup
    shredded Monterey Jack, or Cheddar cheese
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  • 1/2  cup
    toasted wheat germ
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  • 1/2  cup
    fine dry breadcrumbs
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  • 2  tablespoons
    chopped fresh parsley
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  • 1/2  teaspoon
    salt
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  •  
    Freshly ground pepper, to taste
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  • 6 
    8-inch flour tortillas, (soft-taco size)
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  • 2  cups
    shredded lettuce
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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 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 325 degrees 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.

Tip:
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.

Nutrition information
Calories 331, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 7 g, Cholesterol 8 mg, Sodium 638 mg, Carbohydrate 45 g, Fiber 6 g, Protein 12 g, Potassium 407 mg. Daily Values: Vitamin A 100%, Vitamin C 45%, Calcium 20%, Iron 20%. Exchanges: Starch 2.5,Vegetable 0.5,High-Fat Meat 0.5,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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