Recipe for Southwestern Pumpkin Burgers | Almanac.com

Southwestern Pumpkin Burgers

Photo Credit
Becky Luigart-Stayner
Makes 6 servings.
Preparation Method
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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.

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)
  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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