Pumpkin Burgers Recipes
PUMPKIN BURGERS
In our town, we have a pumpkin festival in late October and use pumpkins many different ways. This is a popular recipe for "sandwich night" at our house.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the chili sauce, soup, pumpkin, salt, pumpkin pie spice and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until thickened. Serve on buns.
Nutrition Facts : Calories 300 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 1333mg sodium, Carbohydrate 35g carbohydrate (15g sugars, Fiber 3g fiber), Protein 19g protein.
TURKEY PUMPKIN BURGER
I started out with a turkey burger recipe I found here, but wound up with something completely different because of substitutions and omissions. It was really tasty, so I'm posting it here to keep track of it. Served on Kittencal's Hamburger/Burger buns #117281.
Provided by Jmommy209
Categories Poultry
Time 22m
Yield 7 burgers, 7 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a bowl.
- Form into seven 4 oz patties (or however many you want).
- Heat grill/grill pan to med/med-high heat.
- Grill 6 minutes per side.
PUMPKIN HASH BROWNS / VEGETARIAN PUMPKIN BURGERS
Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger. They recommended Weight Watchers cottage cheese but I think low fat cottage cheese would be alright. Because I don't like eggs, I used 'Egg Like' which is an egg replacer. I skipped the 'garnish step' and serve them with to tomato sauce.
Provided by Chef floWer
Categories Breakfast
Time 45m
Yield 12-15 patties
Number Of Ingredients 10
Steps:
- Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
- Heat a large non-stick frying pan over medium-high heat.
- Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
- Repeat last step until remaining pumpkin mixture is complete.
- To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.
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