This week’s guest chef is Molly.
I fear we (the royal) may need to refer to her as Reluctant Guest Chef since I
nagged her until she caved requested she share this recipe mere moments after she mentioned it here in a comment.
Please to welcome the Sportsaholic!
I am a self-professed sportsaholic that is quickly approaching the big 3-0. I have spent most of my life as a competitive athlete ranging from high-jumping to swimming to rowing crew. After graduating from college, I found that I missed having a team and decided to create a training plan to do triathlons. A couple of nasty injuries acquired over the years keep me from doing the Ironman, but Sprint and International distance are perfect (especially in NC where most of the biking courses are thankfully FLAT!) I spend most of my spare time in the pool, on the bike or out running and am an avid lifter as well. I can not imagine my life without being active. I miss the days of being a kid and spending the entire day running around outside where life was one big game and not spent chained to a desk. My #1 rule to live by is that there is ALWAYS time to play, believe me it keeps me sane!One of my favorite things to do outside of playing is to experiment with vegetables. I am not a, but I have a serious love affair with vegetables in all shapes and forms. Looking for new ways to use them, trying out recipes and finding ways to make them delectable is a passion of mine (I figure it offsets my love of baking!) I especially like to experiment with seasonal vegetables and a modified version of a recipe for pumpkin burgers that I came across has become my go to quick/satisfying fall meal. It is easy to throw together, the texture is a unique twist on a burger and the flavors are savory.
Without further ado here is the recipe. Enjoy!
6 teaspoons extra-virgin olive oil, divided
approx. 6 green onions, chopped finely
1/2 cup finely chopped red bell pepper
1/2 cup fresh or frozen corn (optional)
2 cloves garlic, pressed (or minced)
1/2 cup canned unseasoned pumpkin puree
1/2 cup black beans (finely chopped or mashed)
1/2 cup shredded reduced fat soft cheese (cheddar works fine)
1/2 cup toasted wheat germ
1/2 cup fine dry breadcrumbs
2 tablespoons chopped fresh parsley (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
small wheat tortillas (soft-taco size)
salsa verde (or tomato salsa)
- Heat 2 teaspoons oil in a large nonstick skillet (or a griddle if you have one with high sides!) over medium heat. Add onion and cook, stirring often, until softened, about 5 to 7 minutes.. Stir in the bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, approx. 2 minutes more. Transfer to a large bowl and allow to cool for a few minutes.
- Add pumpkin, black beans, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
- With dampened hands (this is important to prevent sticking!), form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
- 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.)
- Using approx. 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 while still warm, garnished with lettuce, salsa and sour cream, if desired.
Thanks Molly! I was so intrigued by the recipe that I figured (assumed? who can say.) the entire Bumbling Band would be as well.
I also want to add that my Weight Watchers Peeps never cease to amaze me with the myriad creative ways they use canned pumpkin in recipes.
Have an idea to share?
Making pumpkin burgers for dinner tonight?
You also approaching the big THREE OH & have tips for Molly in that realm?
Dont ask me as Ill yammer for days…
Please to hit us up in the comments.