You may want to prepare a double batch of these burgers so you’ll have enough to serve without the pita bread at another meal. Try them with roasted sweet potato wedges and fresh fruit.

　　

Ingredients

serves 6, 1 burger and 1/2 pita bread per serving

　　

Burgers

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)

　　

Step 1

In a food processor or blender, pulse the beans for 20 to 30 seconds, or until the mixture is slightly chunky. Transfer to a medium bowl. Stir in the remaining burger ingredients. Shape into 6 flat patties.

　　

Step 2

In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the patties on one side for 3 to 4 minutes, or until browned. Remove the skillet from the heat. Lightly spray the tops of the patties with olive oil spray. Turn over. Cook for 3 to 4 minutes, or until browned.

　　

Step 3

Put the burgers and lettuce in the pita pockets. Serve with the salsa.

　　

nutrition information

Step 4

(Per Serving)

　　

Step 5

Calories: 262

　　

Step 6

Total Fat: 3.5g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 0.5g

　　

Step 10

Monounsaturated: 2.0g

　　

Step 11

Cholesterol: 0mg

　　

Step 12

Sodium: 422mg

　　

Step 13

Carbohydrates: 47g

　　

Step 14

Fiber: 9g

　　

Step 15

Sugars: 6g

　　

Step 16

Protein: 12g

　　

Step 17

Dietary Exchanges

　　

Step 18

3 Starch

　　

Step 19

1 Very Lean Meat

　　American Heart Association Quick & Easy Meals