Bean and Vegetable Burgers Recipe

Name: Bean and Vegetable Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15-ounce can no-salt-added kidney beans, rinsed and drained; 1 15-ounce can no-salt-added black beans, rinsed and drained; 1/2 cup preshredded carrots; 4 medium green onions, thinly sliced; 1/4 cup plain dry bread crumbs; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1/4 teaspoon salt; 1 tablespoon olive oil; Olive oil spray; 6 lettuce leaves, any variety; 3 6-inch whole-wheat pita breads, halved into pockets; 3/4 cup salsa (lowest sodium available)

Servings: persons

1 15-ounce can no-salt-added kidney beans, rinsed and drained
1 15-ounce can no-salt-added black beans, rinsed and drained
1/2 cup preshredded carrots
4 medium green onions, thinly sliced
1/4 cup plain dry bread crumbs
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil
Olive oil spray
6 lettuce leaves, any variety
3 6-inch whole-wheat pita breads, halved into pockets
3/4 cup salsa (lowest sodium available)

1
In a food processor or blender, pulse the beans for 20 to 30 seconds, or until the mixture is slightly chunky.
2
Transfer to a medium bowl.
3
Stir in the remaining burger ingredients.
4
Shape into 6 flat patties.
5
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
6
Cook the patties on one side for 3 to 4 minutes, or until browned.
7
Remove the skillet from the heat.
8
Lightly spray the tops of the patties with olive oil spray.
9
Turn over.
10
Cook for 3 to 4 minutes, or until browned.
11
Put the burgers and lettuce in the pita pockets.
12
Serve with the salsa.
13
(Per Serving)
14
Calories: 262
15
Total Fat: 3.5g
16
Saturated: 0.5g
17
Trans: 0.0g
18
Polyunsaturated: 0.5g
19
Monounsaturated: 2.0g
20
Cholesterol: 0mg
21
Sodium: 422mg
22
Carbohydrates: 47g
23
Fiber: 9g
24
Sugars: 6g
25
Protein: 12g
26
Dietary Exchanges
27
3 Starch
28
1 Very Lean Meat

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 15-ounce can no-salt-added kidney beans, rinsed and drained, 1 15-ounce can no-salt-added black beans, rinsed and drained, 1/2 cup preshredded carrots, 4 medium green onions, thinly sliced, and more.

Yes, Bean and Vegetable Burgers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean and Vegetable Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions