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Southwestern Pumpkin Burgers




Source of Recipe


EatingWell Magazine Summer 2002






Recipe Introduction


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.





List of Ingredients



• 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
  
• Fresh Tomato Salsa, optional (recipe follows)
  
• 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
  






Instructions



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°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.
   






Final Comments


Makes 6 servings

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.

Fresh Tomato Salsa

You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.

2 medium tomatoes, seeded and diced
1-2 jalapeno peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, minced
1-2 teaspoons lemon juice
1/4 teaspoon salt

Combine all ingredients in a small bowl. Serve within 1 hour.

Makes 1 1/2 cups