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.

No additional tips available.

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

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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.

Bean and Vegetable Burgers

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