Dr. Nandi’s Pumpkin Burger

Dr. Nandi's Pumpkin Burger



  • 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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