Pumpkin Burgers Recipes

PUMPKIN HASH BROWNS / VEGETARIAN PUMPKIN BURGERS

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers image

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

Ingredients

500 g butternut pumpkin, peeled, deseeded and coarsely grated
1 1/4 cups cottage cheese
3 eggs, lightly beaten
1 brown onion, coarsely grated
4 spring onions or 4 green shallots, trimmed and finely chopped
1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
salt & pepper, to taste
olive oil flavored cooking spray
30 g baby spinach leaves
60 g low-fat ricotta, fresh

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.

PUMPKIN BURGERS

Pumpkin Burgers image

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

Ingredients

1-1/2 pounds ground beef
1 medium onion, chopped
1 bottle (12 ounces) chili sauce
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup canned pumpkin
1 teaspoon salt
1/2 to 1 teaspoon pumpkin pie spice
1/4 teaspoon pepper
6 to 8 hamburger buns, split

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.

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