Southwestern Pumpkin Burgers

Made it,
Loved it.

Serving size 6

Prep Time

Total Time 1HR

Ingredients

6 tsp extra-virgin olive oil, divided
1 medium onion, chopped
½ cup finely chopped red or green bell pepper
½ cup fresh or frozen corn
2 clove garlic, minced
2 tsp chili powder
1 tsp ground cumin
fresh tomato salsa, optional (recipe below)
½ cup canned unseasoned pumpkin puree
½ cup shredded Monterey Jack or cheddar cheese
½ cup toasted wheat germ
½ cup fine bread crumb
2 Tbsp chopped fresh parsley
½ tsp salt
freshly ground pepper to taste
6 8-inch flour tortilla (soft-taco size)
2 cup shredded lettuce

Directions

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.
Meanwhile, prepare Fresh Tomato Salsa, if using. (Recipe Below)
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.
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.)
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.

Related Recipe: Fresh Tomato Salsa