Veggie Burgers


  • 2 cloves garlic, peeled
  • 3 cups cooked pinto beans
  • 2 tablespoons light mayonnaise
  • 2 tablespoon chili sauce
  • 2 teaspoons lime juice
  • 1 carrot diced fine
  • 1/2 summer squash diced fine
  • 1/2 zucchini diced fine
  • 1/2 pepper (red) diced fine
  • 1/2 onion diced fine
  • 4 tablespoons plain dry bread crumbs
  • 2 scallions, thinly sliced
  • 1 teaspoon Mrs. Dash
  • 4 tablespoon flour
  • 4 teaspoons olive oil
  • 8 whole wheat hamburger buns


  1. In a small pan of boiling water, cook the garlic for 4 minutes to soften. In a large
    bowl, mash the garlic, beans, mayonnaise, chili sauce, and lime juice with a
    potato masher or fork. Add finely diced vegetables, stir in the bread crumbs,
    scallions, and Mrs. Dash. Shape into 8 patties.
  2. Dredge the patties in the flour, shaking off the excess. In a large nonstick
  3. skillet, heat the oil over moderate heat. Sautee the patties for 3 minutes per
    side or until browned and crisp on the outside and heated through.
  4. Place the burgers on hamburger buns and top each with lettuce, tomato, and onion.
  5. Serves 8 – 6oz. portions. These freeze well.

Yield: 8 servings
Serving Size: 6 oz burger
Source: BWH Pavilion


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