Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They're also cheaper and easier to cook indoors--and we promise they're just as satisfying, especially with the mouthwatering creamy slaw on top.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Winter 2019

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine beans, half the garlic, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Mash with a fork until all the beans are smashed. Stir in crushed chips (or panko), oats, pumpkin seeds, 2 tablespoons cilantro, and egg.

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  • Divide the mixture into 4 portions, then shape into patties. Place on a plate and refrigerate for 30 minutes before cooking.

  • Meanwhile, combine the remaining 1/2 cup cilantro, the remaining garlic, yogurt, avocado, lime juice, and water in a blender or food processor. Puree until smooth. Transfer to a large bowl. Stir in lime zest and the remaining 1/4 teaspoon salt. Add cabbage and toss to combine.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the patties and cook for 6 minutes. Turn them over, reduce heat to medium, cover and cook until golden brown and warmed through, 5 to 6 minutes more. Serve the burgers on buns, topped with 1/4 cup cabbage slaw each. Serve the remaining slaw on the side.

Nutrition Facts

368 calories; protein 16g; carbohydrates 54.7g; dietary fiber 15.3g; sugars 7.2g; fat 11.4g; saturated fat 2.1g; cholesterol 47.9mg; vitamin a iu 401.8IU; vitamin c 35.2mg; folate 139.2mcg; calcium 152.7mg; iron 4.2mg; magnesium 107.6mg; potassium 796.7mg; sodium 711.7mg.
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/12/2021
I like the idea of a homemade veggie burger, but I found these a bit dry and not worth the hassle to make them. Overall, I’d say these tasted not bad, but not sure I’d make it again. Read More
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