I know this recipe might sound like a strange concept. I, too, was skeptical about trying this one out but to my delight it was extremely tasty. I got the idea from EatingWell.com as I was doing some research about pumpkins. Pumpkins are those things we tend to hack up and carve vs. eating (unless we’re talking pie, where the pumpkin found fame). I haven’t worked a whole lot with pumpkin so I decided to try my hand at trying and creating recipes because if you’re like my house, you’ll have some uncarved pumpkins left over from Halloween.
Though I followed most of the recipe from the website I did make some modifications noted via asterisk below. That’s the beauty about cooking, you can always make a recipe your own.
1 med. onion, chopped
1/2 cup finely chopped red or green bell pepper * I used red
1/2 cup fresh or frozen corn * I used frozen
2 cloves garlic, minced * I used one
2 tsp chili powder
1 tsp ground cumin
Fresh Tomato Salsa (recipe to follow)
1/2 cup canned unseasoned pumpkin puree * I used FRESH pumpkin puree (see recipe on previous post) and I also added 1/4 cup extra at the end to moisten up the mixture
1/2 cup shredded Jack or Cheddar cheese * I didn’t use any cheese (it was great without it)
1/2 cup toasted wheat germ * I used raw as that’s the only kind I had in the kitchen
1/2 cup fine dry breadcrumbs * I used the Italian breadcrumbs
2 tbsp chopped fresh parsley
1/2 tsp salt
Extra-virgin olive oil (evoo)
freshly ground pepper to taste
8-inch flour tortillas * I used whole wheat
* I also added some canned black beans, drained – maybe a 1/4 cup and some minced jalapeno for kick.
Heat 1 tbsp oil (evoo) in large non-stick skillet over med-high heat. Add onion and cook, stirring often, until softened, 5-7 mins. Stir in bell pepper, corn, beans, garlic, chili powder & cumin. Cook, stirring, about 2-4 mins more or until fragrant. Transfer to large bowl and let cool to room temp.
While that’s cooling, prepare the fresh tomato salsa (or pico de gallo as the Missus calls it).
Add pumpkin, cheese (or not), wheat germ, breadcrumbs, parsley, jalapeno S&P to the onion mixture, mix well. With dampened hands, form the mixture into six 1/2-inch-thick patties which will give you 6 burgers. I guess I made mine double that size as I had only 3 patties.
Drizzle oil in med hot pan and sear burgers until browned and heated through, approx. 4 mins per side. Heat tortillas (in oven, on stove top, in microwave) and serve immediately with shredded lettuce and fresh pico de gallo. Now that I think about it an avocado would’ve been a sublime addition as well. I served black beans on the side after all the recipe does say Southwestern.
FRESH TOMATO SALSA (PICO DE GALLO)
You can make as little or as much as you’d like so I’ll leave the quantities up to yourself. Your basic ingredients are:
red onion, finely chopped
fresh cilantro (coriander), chopped
fresh jalapeno, seeded and chopped or minced
fresh lime juice
Mix ’em up and you’ve made fresh salsa!
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.