Dr. Nandi’s Pumpkin Burger

Dr. Nandi’s Pumpkin Burger

  • 6 teaspoons of extra virgin organic olive oil – divided
  • 1 medium chopped onion
  • 1/2 cup finely chopped red peppers
  • 2 cloves of minced garlic
  • 2 tsp of chili powder
  • 1 tsp of ground cumin tomato salsa
  • 1/2 cup unseasoned pumpkin puree
  • 1/2 cup of shredded Monterey Jack cheese
  • 1/2 cup of toasted wheat germ
  • 1/2 cup of fine dry breadcrumbs
  • 2 Tbsp of chopped fresh parsley
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 6 8 inch whole wheat tortillas
  • 2 cups of shredded lettuce
  1. Heat 2 tsp of oil in large nonstick skillet of medium heat. 
  2. Add onion and cook until softened.
  3. Stir in red pepper, corn, garlic chili powder and cumin.  Cook until fragrant (about 2 minutes more).
  4. Transfer to a large bowl and let cool to room temperature.
  5. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture.
  6. With dampened hands, form 6 1/2 inch thick patties
  7. Preheat over to 325 degrees. Stack tortillas and wrap in aluminum foil.  Heat for 15 minutes.
  8. Use 2 tsp of oil  per batch, cook 2 to 4 patties at a time in large nonstick skillet until browned on medium heat.
  9. Wrap patties in tortilla and add lettuce and salsa!