Southwestern Pumpkin Burgers Recipe

Name: Southwestern Pumpkin Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 teaspoons extra virgin olive oil, divided; 1 medium onion, chopped; ½ cup finely chopped bell pepper; ½ cup corn; 2 garlic cloves, minced; 2 teaspoons chili powder; 1 teaspoon ground cumin; ½ cup canned unseasoned pumpkin puree; ½ cup shredded monterey jack cheese or ½ cup cheddar cheese; ½ cup toasted wheat germ; ½ cup fine dry breadcrumb; 2 tablespoons chopped fresh parsley; ½ teaspoon salt; fresh ground pepper, to taste; 48 inches flour tortillas (soft-taco size); 2 cups shredded lettuce

Servings: persons

6 teaspoons extra virgin olive oil, divided
1 medium onion, chopped
½ cup finely chopped bell pepper
½ cup corn
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ cup canned unseasoned pumpkin puree
½ cup shredded monterey jack cheese or ½ cup cheddar cheese
½ cup toasted wheat germ
½ cup fine dry breadcrumb
2 tablespoons chopped fresh parsley
½ teaspoon salt
fresh ground pepper, to taste
48 inches flour tortillas (soft-taco size)
2 cups shredded lettuce

1
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2
Add onion and cook, stirring often, until softened, 5 to 7 minutes.
3
Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more.
4
Transfer to a large bowl; let cool to room temperature, about 10 minutes.
5
Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
6
With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
7
Preheat oven to 325F Stack tortillas and wrap in aluminum foil.
8
Place in the oven for about 15 minutes to heat through.
9
(Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.
10
).
11
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.
12
Adjust heat as necessary for even browning.
13
Wrap the patties in tortillas and serve immediately, garnished with lettuce and Salsa, if desired.

4619

kcal

Calories

Fat

939

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 teaspoons extra virgin olive oil, divided, 1 medium onion, chopped, ½ cup finely chopped bell pepper, ½ cup corn, and more.

Yes, Southwestern Pumpkin Burgers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Southwestern Pumpkin Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions