Southwestern Pumpkin Burgers

Recipe submitted by Rod K.

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. For variety, try adding some black
beans to this recipe.

Makes 6 servings

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
1/2 cup canned 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

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. 

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-inchthick 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. 

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, fat free sour cream, and Fresh Tomato Salsa, if desired.

NUTRITION INFORMATION: Per serving: 331 calories; 13 g total fat (3 g sat, 6 g mono); 8 mg cholesterol; 45 g carbohydrate; 12 g protein; 4 g fiber; 587 mg sodium; 407 mg potassium.  Nutrition bonus: Vitamin A (100% daily value), Vitamin C (45% dv), Folate 34% dv), Selenium (30% dv), Calcium & Iron (20% dv), Magnesium & Zinc (16% dv).

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.