Chipotle-Cheddar Veggie Burger

Big flavor hides inside this slender burger. Chunky, chewy beans and oats give it a nice texture, while the kick of chipotle chile powder adds extra smokiness.

Make sure to refrigerate the patties at least an hour before cooking them to help them hold their shape during grilling.

1 (15-oz.) can dark kidney beans, drained, rinsed, divided
1/2 cup old-fashioned oats, divided
2 egg whites
2 tablespoons whole-wheat flour
3/4 teaspoon salt, divided
1/2 teaspoon chipotle chile powder
1/4 cup finely shredded aged cheddar cheese
3 tablespoons minced green onions
2 tablespoons chopped fresh cilantro
1 medium zucchini, cut lengthwise into 3/8-inch-thick slices
1 red bell pepper, cut into 1 1/2-inch wedges
1 tablespoon olive oil
4 lime wedges
1/4 cup salsa, if desired

1. Place half of the beans in a large bowl; mash slightly with fork. Stir in half of the oats.

2. Pulse remaining oats in food processor until finely ground. Add remaining beans; pulse until chopped. Add egg whites, flour, 1/2 teaspoon of the salt and chile powder; process 1 minute or until coarse paste forms. Add to mashed bean mixture; stir in cheese, green onions and cilantro.

3. Divide mixture into fourths. Spray large plate with cooking spray. Working on plate, form each portion into 4-inch patty 1/2 inch thick.* Place on small baking sheet sprayed with cooking spray. Cover and refrigerate 1 hour or freeze 30 minutes, until chilled.

4. Meanwhile, lightly brush zucchini and bell pepper with oil; sprinkle with remaining 1/4 teaspoon salt.

5. Heat grill. Brush grill grate or large sheet of foil (pierced in several places) with oil; place on grill.

6. Grill bell pepper, covered, over medium heat or coals 8 to 10 minutes or until slightly charred and crisp-tender, turning once. Grill burgers and zucchini, covered, 6 to 8 minutes or until burgers are firm and zucchini is lightly browned and almost tender, turning once. Halve zucchini crosswise.

7. Top burgers with zucchini and bell pepper. Serve with lime wedges and salsa, if desired.

4 servings

PER SERVING: 270 calories, 8 g total fat (2.5 g saturated fat), 14 g protein, 37.5 g carbohydrate, 5 mg cholesterol, 700 mg sodium, 8.5 g fiber

TIP *To help avoid sticking, use damp hands when forming patties.


ANOTHER TIP *Because veggie burgers tend to be looser in texture than beef burgers, there's a chance they can fall apart on the grill. To help keep them intact, we recommend grilling these burgers on foil. Make several small slits in the foil and brush it with oil.

Miss the Bun?
You can add a fluffy white or wheat bun for 100 to 200 more calories, or you can try one of these healthier and interesting bun alternatives: 

Lettuce leaf (top) 15 calories, 0 g fiber; Arnold Whole Wheat Sandwich Thins (middle), 100 calories, 5 g fiber; Joseph's Mini Flax, Oat Bran and Whote Wheat Pita Breads (bottom), 45 calories, 4 g fiber.

Find more recipes and tips on the forum.


Cooking Club Top Stories