- The Washington Times - Tuesday, July 8, 2003

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. Serve with or without hamburger buns.

Salsa-topped veggie burgers

cup chopped onion

cup frozen corn kernels, thawed and drained

⅓ cup finely chopped red bell pepper

cup walnuts, chopped

1 or 2 garlic cloves, minced

1 teaspoon chili powder

teaspoon ground cumin

⅓ cup canned solid pack pumpkin

cup reduced-fat cottage cheese

1 egg

1 slice firm-textured white bread, cubed

1 to 2 tablespoons chopped parsley

3/4 cup (3 ounces) shredded Monterey Jack cheese

⅔ cup toasted wheat germ

teaspoon salt

teaspoon black pepper

Whole-wheat hamburger buns (optional)


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. Makes 6 servings.


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