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Recipe for Southwestern Pumpkin Burgers | Almanac.com

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Southwestern Pumpkin Burgers

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 servings.
Category
Meatless
Course
Main Dish
Preparation Method
Cook
Sources
The Old Farmer's Almanac EATS
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Introducing southwestern pumpkin burgers, a delightful meatless option that even meat enthusiasts will savor. Packed with the goodness of pumpkin and infused with southwestern flavors, these burgers offer a delicious and satisfying alternative. Perfectly spiced and incredibly flavorful, they redefine meatless dining, appealing to a wide range of palates.

Ingredients
3 tablespoons vegetable oil, divided
1/2 cup finely chopped onion
1/2 cup frozen corn kernels, thawed
1/4 cup finely chopped green bell pepper
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 cup fine-curd cottage cheese
1/2 cup canned pumpkin
1 egg yolk
2 tablespoons chopped fresh Italian parsley
scant 1/2 teaspoon salt
freshly ground black pepper, to taste
1 1/4 cups panko bread crumbs
1 cup shredded pepper jack or sharp cheddar cheese
ranch dressing (optional)
Instructions
  1. Heat 2 tablespoons of the oil in a skillet over medium heat; add the onion, corn, and bell pepper; and cook for 5 minutes, or until soft. Add the garlic, cumin, chili powder, and smoked paprika and cook for 30 seconds more, stirring constantly. Remove from the heat.
  2. In a large bowl, combine the cottage cheese, pumpkin, and egg yolk and mix with a wooden spoon. Add the onion–corn–pepper mixture, parsley, salt, and black pepper, to taste. Stir and add the bread crumbs and cheese. Stir until combined. Cover and refrigerate for at least 2 hours, or overnight.
  3. Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Shape the pumpkin mixture into six 3/4-inch-thick patties. Place them in the skillet and cook, in batches, if necessary, for 3 minutes on each side, or until lightly browned, turning once. Serve with or without buns, passing the ranch dressing at the table, if desired.
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Comments

CJones (not verified)

5 years 7 months ago

What could I use in place of cottage cheese to make this vegan?

Hi, CJones. You could try substituting hummus or crumbled tofu for the cottage cheese. Let us know how it turns out!

Trayne (not verified)

8 years 9 months ago

Sounds like you could just make this into a nice "meat loaf' like presentation... Might try it that way.

P.j. Horning (not verified)

8 years 9 months ago

These were so phenomenal!!! Even the meat eaters in the family didn't miss their regular meaty buger! :). Thanks!