Name: Southwestern Pumpkin Burgers
Yield: Makes 6 servings.
Cuisine: Meatless
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)

Share:

Rate this Recipe:

Here’s a meatless burger that even meat eaters will love.

This recipe is from the Eats cookbook, which you can get as a free gift with our Readers’ Best Recipes Cookbook at our online store. View three more recipes from Eats and three recipes from Readers’ Best Recipes.

Becky Luigart-Stayner

Photo Credit:

Becky Luigart-Stayner

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

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.

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.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat. Shape the pumpkin mixture into six ¾-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.