Southwestern Pumpkin Burgers e/ Fresh Tomato Salsa
Southwestern Pumpkin Burgers
6 servings
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.
Prep time: 45 minutes
Start to finish: 15minutes
6 teaspoons 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 ground chili powder
1 teaspoon ground cumin
11/2 cups Fresh Tomato Salsa (recipe follows), optional
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
Fresh Tomato Salsa:
2 medium tomatoes, seeded and diced
1-2 jalapeqo peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, minced
1-2 teaspoons fresh lemon juice
1/4 teaspoon salt, or to taste
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 onion mixture; mix well. With dampened hands, form vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Preheat oven to 3250F. 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 patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.
Nutritional Information:
Per serving:
331 calories
13 g total fat (3 g sat)
8 mg cholesterol
45 g carbohydrate
12 g protein
4 g fiber
587 mg sodium
6 servings
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.
Prep time: 45 minutes
Start to finish: 15minutes
6 teaspoons 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 ground chili powder
1 teaspoon ground cumin
11/2 cups Fresh Tomato Salsa (recipe follows), optional
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
Fresh Tomato Salsa:
2 medium tomatoes, seeded and diced
1-2 jalapeqo peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro or parsley
1 clove garlic, minced
1-2 teaspoons fresh lemon juice
1/4 teaspoon salt, or to taste
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 onion mixture; mix well. With dampened hands, form vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
Preheat oven to 3250F. 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 patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.
Nutritional Information:
Per serving:
331 calories
13 g total fat (3 g sat)
8 mg cholesterol
45 g carbohydrate
12 g protein
4 g fiber
587 mg sodium
posted by Mater at 2:47 PM
0 Comments:
Post a Comment
<< Home