Recipe: Salsa-Topped Veggie Burgers (blender or food processor)

SALSA-TOPPED VEGGIE BURGERS

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 to 2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/3 cup canned solid pack pumpkin puree (not sweetened pie filling)
1/4 cup reduced-fat cottage cheese
1 egg
1 slice firm-textured white bread, cubed
1 to 2 tablespoons chopped fresh parsley
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
2/3 cup toasted wheat germ
1/2 teaspoon salt
1/4 teaspoon black pepper
FOR SERVING:
Whole-wheat hamburger buns (optional)
Salsa

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.

WHEN READY TO COOK:
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.

Makes 6 servings
Source: Kretschmer Wheat Germ