Thursday, October 16, 2008

Recipe Thursday

Today is Recipe Thursday. I haven't tried this yet but it sure looks good. So if anyone does try it before I have a chance to, you have to let me know how it is.


Southwestern Pumpkin Burgers
Recipe courtesy EatingWell.com

Prep Time: 1 hr 0 min
Serves: 6 servings
Nutrition Info: 331 calories, 13g fat, 45g carb, 12g protein, 6g fiber


Ingredients:
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
Fresh Tomato Salsa, optional (recipe follows)
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 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


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.

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.

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5 comments:

RunningNan said...

Shit.. I'm a pumpkin freak this time of year!

new*me said...

I add pumpkin to everything these days so I am going to try this one!

Eliana said...

You guys have canned pumpkin puree over there? Seriously? And y'all think vegemite is weird...! But seeing as it looks damn tasty and I'm growing pumpkins this year I'll try it out.

nmburleson said...

That sounds good!

Cammy said...

It *looks* good, but I'll wait for someone to report in. :)

For the ignorant among us (that'd be me), is pumpkin puree the same as pure pumpkin?