Salsa Topped Veggie Burger

Salsa Topped Veggie Burger

1/2 C. chopped onions

1/2 C. corn kernels frozen

1/3 C. red pepper minced

1/4 C. walnuts or soy nuts

1 garlic clove minced

1 t. chili powder

1/2 t. cumin

1/3 C. canned pumpkin

1/4 C. cottage cheese

1 egg

1 slice firm white bread

2 T. fresh chopped parsley

3/4 C. shredded Monterey Jack cheese

2/3 C. toasted wheat germ

1/2 t. salt

1/4 t. pepper

6 buns

salsa

Spray a large nonstick skillet with cooking spray. Add onions and cook over medium heat about 5 minutes, until tender. Add corn, bell pepper, nuts, garlic, chili powder and cumin. Cook and stir until heated through, about 3 minutes, being careful not to burn the spices. Transfer mixture to a bowl and cool.

In a food processor, combine pumpkin, cottage cheese, egg, torn bread and parsley. Process until combined. Add to the cooked vegetable mixture and mix well. Stir in the cheese, wheat germ, salt and pepper. Mix well. Cover and refrigerate for 30 minutes.

When chilled, form into 6 patties, about 3/4 inch thick. Spray a large nonstick skillet with cooking spray. Add patties and cook over medium heat until browned, about 6 minutes per side.

Serve hot, topped with salsa, on the buns.