Southwestern Pumpkin Burgers

Adapted from EatingWell (Summer 2002)  

Southwestern Pumpkin BurgersIngredients:

  • 6 tsp EVOO, divided
  • 1 medium onion, chopped
  • ½ c finely chopped red pepper
  • ½ c finely chopped orange pepper
  • ½ c fresh or frozen corn
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • ½ c canned unseasoned pumpkin puree
  • ½ c shredded Monterey Jack, or Cheddar cheese
  • ¾ c fine dry breadcrumbs (panko)
  • 2 tbs chopped fresh cilantro
  • 1/2 tsp salt
  • Freshly ground pepper, to taste
  • 6 8-inch flour tortillas, (soft-taco size)
  • 2 c shredded lettuce
  • Salsa, if desired

Directions:

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
  • Add onion and cook, stirring often, until softened.
  • Add 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.
  • Add pumpkin, cheese, breadcrumbs, cilantro, salt and pepper to the onion mixture; mix well.
  • Form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
  • Preheat oven to 325°F.
  • Stack tortillas and wrap in aluminum foil.
  • Place in the oven for about 15 minutes to heat through.
  • 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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