This is a quick and easy veggie burger, although it's definitely not the most exciting. But it is unique in that it doesn't use beans - it uses canned pumpkin! That makes it interesting. Don't worry, the spices keep it from tasting like baby food, as pumpkin-flavored main dishes often do. It wasn't the best meal I've had, but it wasn't bad either. Not a make-again for us, probably.
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.
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.
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 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-inchs 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 Fresh Tomato Salsa, if desired.