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September 23, 2011

BOTW: Tex Mex Pumpkin Burgers

So, as you may have noticed, I've been using a lot of pumpkin puree lately and rather than toss the remaining canned pumpkin, I use it in other dishes.  As I was searching the web for additional recipes that include pumpkin, I came across this fabulous find.  Pumpkin Burgers. 

I changed it up a little bit by adding ground beef to the recipe..... my boy is not eating a burger unless it has meat in it.  Period.  Oh, and his will be served up on a bun.......Dominic's too for that matter, but you get the idea, everything can be modified.

If you prefer the veggie version, just omit the ground beef and when cooking the patties in a skillet, use some oil.

Photo by Eating Well

Tex Mex Pumpkin Burgers

1 pound of ground beef
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
Tomato Salsa, 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

1.  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.

2.  Place ground beef in a bowl and .......

3.  Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into 1/2-inch-thick patties, using about 1/2 cup for each.

4.  Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through.  Or heat them in the microwave.

5.   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.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

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My Farmhouse Kitchen said...

hi that looks REALLY GOOD !!!!!

have a great Fall weekend, my friend

kary and teddy from SLO

Suz and Allan said...

How neat! I would have never thought of pumpkin in a burger!

~Kim at Golden Pines~ said...

HELLO NANCY! It has been such a long week for me, and it's been so nice to be able to sit and catch up on what you've been up to this week--What a great trip you had, and your brownies and burgers look like something I need to try--Pumpkin anything is always a favorite of mine!!

Enjoy your weekend!!!

Michelle said...

This does look good actually! Wasn't for sure when I saw pumpkin in the title.

Katie said...

Oh my Nancy! I love this idea and recipe. Great way to use pumpkin. Yummy.