Best Pumpkin Hash Browns Vegetarian 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.
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.
VEGETARIAN BURGERS
I have tried various different homemade vegetarian burger recipes with little success. They were either too dry and flavourless, or they simply crumbled apart when you cooked them. I attempted to make my own following the same principles I use when I make beef burgers, excepting I use veggie ground round instead of ground beef. I have been extremely pleased with the results and at last I have found a terrific, healthy, vegetarian burger recipe.
Provided by The Stanger
Categories Lunch/Snacks
Time 20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl combine all ingredients except bread crumbs and thoroughly mix. Now add enough bread crumbs so the mixture isn't too sloppy and will form together. All you do now is form the mixture into indivdual patties for grilling or cooking.
- When you are grilling, coat the grill with oil so the patties won't stick, and grill each side so it gets golden brown.
Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1.6, Cholesterol 47.1, Sodium 180.9, Carbohydrate 4.2, Fiber 0.7, Sugar 1.2, Protein 4.8
VEGETARIAN BURGERS
Make and share this Vegetarian Burgers recipe from Food.com.
Provided by Bluemaggs
Categories Lunch/Snacks
Time 20m
Yield 6 Patties
Number Of Ingredients 5
Steps:
- Combine all ingredients and mix throughly.
- Form into patties.
- Fry in skillet in small amount of oil until lightly browned.
- Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.
Nutrition Facts : Calories 239.9, Fat 8.5, SaturatedFat 0.8, Cholesterol 90.5, Sodium 909.8, Carbohydrate 21.3, Fiber 5.2, Sugar 2.1, Protein 19.2
VEGETARIAN SYRIAN PUMPKIN PATTIES
Make and share this Vegetarian Syrian Pumpkin Patties recipe from Food.com.
Provided by Dancer
Categories Grains
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Soak the bulgur in warm water for 20 minutes.
- Drain.
- Transfer the bulgur to a food processor with the remaining ingredients except the oil and puree.
- If the mixture is too thin, add a little more flour.
- Shape into patties about 2-inches long, 1-inch wide, and 1/2-inch thick.
- Heat 1/8-inch oil in a large skillet over medium heat.
- Fry the patties, turning once, until golden brown on both sides, about 2 minutes per side.
- Serve warm or at room temperature.
- HINT; To cook fresh pumpkin, cut it into eighths, place in a large pot of lightly salted water, cover, and simmer over low heat until tender, about 15 minutes.
- Drain, cut off the peel, and mash.
- Gently press in a strainer to remove the excess liquid.
- VARIATIONS: Fritadas de Calabaza (Sephardic Pumpkin Patties): This batter will be looser than the bulgur version, and is dropped from a spoon.
- Omit the bulgur, 1/2 cup water, onion, garlic, coriander, pepper, allspice, cumin, and cayenne.
- Add 3 large eggs and 2 to 8 tablespoons granulated or brown sugar.
- If desired, also add 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and a pinch of ground ginger.
- Kibbet Yatkeen bi Seniyeh (Syrian Baked Pumpkin Casserole): Spread the pumpkin mixture into an oiled 9-inch-square baking pan.
- Cut into diamonds or 1 1/2-inch squares.
- Drizzle with 1/4 cup vegetable oil.
- Bake in a 400-degree oven until golden brown.
Nutrition Facts : Calories 177.3, Fat 0.7, SaturatedFat 0.1, Sodium 200.1, Carbohydrate 38.8, Fiber 5.5, Sugar 1.5, Protein 5.7
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