Salsa-Topped Veggie Burgers

By Hklbrries

The burger concept is versatile, but it must be something really appetizing to bite into, and not too complicated to make.

Vegetarians need not feel left out when it comes to putting together a savory patty, warm and crisp from the pan, for a quick meal. This recipe for salsa-topped veggie burgers combines a tasty variety of easily available ingredients to make a nutritious, low-fat meatless dish.

Ingredients

• 1/2 cup chopped onion
• 1/2 cup frozen corn kernels, thawed and drained
• 1/3 cup finely chopped red bell pepper
• 1/4 cup walnuts, chopped
• 1 or 2 garlic cloves, minced
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/3 cup canned solid pack pumpkin
• 1/4 cup reduced-fat cottage cheese
• 1 egg
• 1 slice firm-textured white bread, cubed
• 1 to 2 tbsp chopped parsley
• 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
• 2/3 cup toasted wheat germ
• 1/2 tsp salt
• 1/4 tsp black pepper
• Whole-wheat hamburger buns, optional
• Salsa

Preparation

Step 1

Spray large nonstick skillet with cooking spray. Add onion and cook over medium heat until tender, about 7 minutes. Add corn, red bell pepper, walnuts, garlic, chili powder and cumin; cook until vegetables are heated through, about 3 minutes. Transfer to mixing bowl; cool. Wipe skillet with paper towel.

In bowl of food processor or blender container, combine pumpkin, cottage cheese, egg, bread, and parsley; process until well blended. Add to vegetable mixture along with Monterey Jack cheese, wheat germ, salt and black pepper; mix well. Cover and refrigerate at least 30 minutes.

Form mixture into 6 patties, each about 3/4-inch thick. Spray skillet with cooking spray. Add patties and cook over medium heat until golden, about 6 minutes per side. Serve immediately (if desired, on hamburger buns), with salsa.