Southwestern Pumpkin Burgers

Sweet Jezebel's Note:

Colorful, spicy and fragrant, these delicious burgers are right in style with the contemporary fondness for Southwestern foods. From Eating Well.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 6 teaspoons extra virgin olive oil , divided
• 1 medium onion , chopped
• ½ cup finely chopped bell pepper
• ½ cup corn
• 2 garlic cloves , minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• ½ cup canned unseasoned pumpkin puree
• ½ cup shredded monterey jack cheese or ½ cup cheddar cheese
• ½ cup toasted wheat germ
• ½ cup fine dry breadcrumb
• 2 tablespoons chopped fresh parsley
• ½ teaspoon salt
• fresh ground pepper , to taste
• 48 inches flour tortillas (soft-taco size)
• 2 cups shredded lettuce

Directions:

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. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
3. Preheat oven to 325°F Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.).
4. Using 2 teaspoons oil per batch, 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 Salsa, if desired.