Southwestern Pumpkin Burgers

• 6 teaspoons extra virgin olive oil, divided
• 1 medium onion, chopped
• 12 cup finely chopped bell pepper
• 12 cup corn
• 2 garlic cloves, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 12 cup canned unseasoned pumpkin puree
• 12 cup shredded monterey jack cheese or 12 cup cheddar cheese
• 12 cup toasted wheat germ
• 12 cup fine dry breadcrumb
• 2 tablespoons chopped fresh parsley
• 12 teaspoon salt
• fresh ground pepper, to taste
• 48 inches flour tortillas (soft-taco size)
• 2 cups shredded lettuce

1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
2. Add onion and cook, stirring often, until softened, 5 to 7 minutes.
3. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more.
4. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
5. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well.
6. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
7. Preheat oven to 325F Stack tortillas and wrap in aluminum foil.
8. Place in the oven for about 15 minutes to heat through.
9. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.
10. ).
11. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side.
12. Adjust heat as necessary for even browning.
13. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Salsa, if desired.

extra virgin olive oil, onion, bell pepper, corn, garlic, chili powder, ground cumin, pumpkin puree, shredded monterey jack cheese, toasted wheat germ, breadcrumb, parsley, salt, fresh ground pepper, flour tortillas, shredded lettuce

Taken from www.food.com/recipe/southwestern-pumpkin-burgers-398409 (may not work)