Dr. Nandi’s Pumpkin Burger
Use organic ingredients whenever possible.
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
Heat 2 tsp of oil in large nonstick skillet of medium heat.
Add onion and cook until softened.
Stir in red pepper, corn, garlic chili powder and cumin. Cook until fragrant (about 2 minutes more).
Transfer to a large bowl and let cool to room temperature.
Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture.
With dampened hands, form 6 1/2 inch thick patties
Preheat over to 325 degrees. Stack tortillas and wrap in aluminum foil. Heat for 15 minutes.
Use 2 tsp of oil per batch, cook 2 to 4 patties at a time in large nonstick skillet until browned on medium heat.
Wrap patties in tortilla and add lettuce and salsa!