pumpkin veggie burgers
Ingredients:
  • (6 tsp.) extra-virgin olive oil, divided
  • (1 medium) onion, chopped
  • (1/2 cup) red or green bell pepper, finely chopped
  • (1/2 cup) fresh or frozen corn
  • (2 cloves) garlic, minced
  • (2 tsp.) chili powder
  • (1 tsp.) ground cumin
  • (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 Tbsp.) fresh parsley, chopped
  • (1/2 tsp.) salt
  • Freshly ground pepper, to taste
  • (6 8-in.) flour tortillas
  • (2 cups) shredded lettuce
Servings

6

Dinner

Pumpkin Veggie Burgers

Vegetarian friendly burgers made with bell peppers, corn and pumpkin puree served in flour tortillas with shredded lettuce.

Preparation Time

About 30 minutes

Cook Time

About 30 minutes

    Instructions

  1. 1Place a large, nonstick skillet over medium heat. Add 2 tsp. oil. When hot, add onion and cook 5-7 minutes, stirring frequently.
  2. 2Add bell pepper, corn, garlic, chili powder and cumin, stir 2 minutes. Set aside in a large bowl for 10
    minutes.
  3. 3Mix in pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper. Form into 6 equal
    patties.
  4. 4Preheat oven to 325°F. Wrap tortillas in aluminum foil and hea tin oven 15 minutes.
  5. 5Place a large nonstick skillet over medium heat. Add 2 tsp. oil. Cook 4 patties at a time for 8 minutes, turning once. Repeat using remaining oil.
  6. 6Serve each burger in a tortilla with
    lettuce.

Nutritional Information

Serving Size: 1 burger



Amount Per Serving:

  • Calories 331
  • Total Fat 13 g
  • Total Carbohydrate 45 g
  • Protein 12 g
  • Cholesterol 8 mg
  • Sodium 638 mg
  • Fiber 6 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Wraps and Pitas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.