Pumpkin Burgers Recipe Summary

Prep Time: 5-8 min.
Cooking Time: 15 min.
Servings: 6

Nutritional Facts per Serving*
Total Calories: 331Protein: 12gCarbs: 45gFat: 13g

*Values are approximate


  • 6 tsp. extra-virgin olive oil or grape seed oil
  • 1 medium onion, chopped
  • 3 tbsp. parsley, minced
  • 2 tbsp. basil, minced
  • 1 tsp. honey mustard
  • 1 tsp. organic honey
  • ½ tsp. sea salt
  • 1 tsp. ground cumin
  • ½ cup orange or red peppers, finely chopped
  • 2 cups spinach or lettuce, shredded
  • 3 garlic cloves, finely chopped or minced
  • ½ cup unseasoned pumpkin purée
  • ½ cup non-fat plain cottage cheese or low-fat mozzarella
  • ½ cup wheat germ
  • ⅓ cup whole-wheat breadcrumbs
  • 6-8″ gluten and wheat-free tortillas or wraps


  1. Heat 2 teaspoons of oil in a large skillet set over low to medium heat.
  2. Add onion and cook, stirring often until softened, about 5 to 8 minutes.
  3. Stir in pepper, garlic, sea salt, and cumin, and continue stirring about 2 more minutes. Transfer ingredients to a large bowl and let cool to room temperature for about 10 minutes.
  4. Add pumpkin purée, cheese, wheat germ, breadcrumbs, parsley, basil, honey mustard, and honey to onion mixture, and mix well.
  5. With dampened hands, form vegetable mixture into ½” thick patties, using about a half cup for each.
  6. Preheat oven to 325°F. Stack tortillas and wrap in aluminum foil. Place in oven for about 15 minutes to heat through.
  7. Using 2 teaspoons of oil per batch, cook 2 to 4 patties at a time in a large skillet over medium heat until browned and heated through, about 4 to 6 minutes per side. Adjust heat if necessary.
  8. Wrap patties in tortillas or wraps and serve. Garnish with spinach or lettuce, and fresh tomato salsa if desired.
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