Dr. Nandi’s Pumpkin Burger

Dr. Nandi's Pumpkin Burger

Use organic ingredients whenever possible.

  • Author: Therese


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!

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Dr. Nandi\'s Pumpkin Burger