Tuesday, November 2, 2010

Southwestern Pumpkin Burgers

I was scanning though some websites the other evening and came across a recipe on Eating Well which intrigued me. Southwestern Pumpkin Burgers. Imagine. I clicked off the site, but then a few minutes went back. I was planning to make pumpkin muffins the following morning and would have some canned pumpkin left over. I copied the recipe.

These were surprisingly good. Odd, yet good. In fact, Jack emphatically said that these were very good. Twice.

They were more on the line of falafel than a “burger”. Firm, crispy on the outside and soft inside, with a delicious flavor that was nicely accented with a large dollop of Trader Joe’s chipotle salsa. Eating Well, I apologize for snickering when I first saw the recipe…

The only change I would make would be to form the patties in an oval rather than a circle. Once it was placed in the flour tortilla there was a lot of tortilla left over on either side of the burger. Picky, picky, picky… ;) I served these with sweet potato fries and it was an excellent lunch.

Southwestern Pumpkin Burgers

From EatingWell: Summer 2002

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 servings | Active Time: 1 hour | Total Time: 1 hour


  • 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-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. Meanwhile, prepare 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°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.


Per serving : 331 Calories; 13 g Fat; 4 g Sat; 7 g Mono; 8 mg Cholesterol; 45 g Carbohydrates; 12 g Protein; 6 g Fiber; 638 mg Sodium; 407 mg Potassium

3 Carbohydrate Serving

Tips & Notes

  • 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.