Southwestern Pumpkin Burgers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods. From Eating Well. Ingredients:
6 teaspoons extra virgin olive oil, divided |
1 medium onion, chopped |
1/2 cup finely chopped bell pepper |
1/2 cup corn |
2 garlic cloves, minced |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 cup canned unseasoned pumpkin puree |
1/2 cup shredded monterey jack cheese or 1/2 cup cheddar cheese |
1/2 cup toasted wheat germ |
1/2 cup fine dry breadcrumb |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
fresh ground pepper, to taste |
48 inches flour tortillas (soft-taco size) |
2 cups shredded lettuce |
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. 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.
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