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pinto bean burgers served over a lettuce, cucumber, and tomato salad, drizzled with a creamy cilantro-lime dressing

Bean Burger Salads with Creamy Cilantro-Lime Dressing

3
Points®
Total Time
27 min
Prep
12 min
Cook
15 min
Serves
4
Difficulty
Easy
Loaded with goodness and brimming with flavor, you'll want to keep these veggie burgers in constant rotation. A go-to filler in meatloaf, oats lighten the bean-burger blend while an unexpected player—slivered almonds—provides a pleasing texture to the flavorful patties studded with aromatics like shallots and garlic and a flavorful balance of seasonings. A zesty dressing tops things off after grilling. Make a double batch of burgers and grill them all. When cool, freeze half for up to 3 months to enjoy whenever the hankering strikes. Simply reheat on a grill pan until thawed and warmed through.

Ingredients

Olive oil

2 tsp

Shallot

1 medium, minced

Garlic

1 clove(s), minced

Canned pinto beans

15½ oz, rinsed and drained

Uncooked old fashioned rolled oats

½ cup(s)

Egg whites

1 large

Slivered almonds

2 Tbsp

Cilantro

2 Tbsp, chopped

Ground cumin

1 tsp

Table salt

½ tsp

Black pepper

½ tsp

Light sour cream

¼ cup(s)

Fresh lime juice

¼ cup(s)

Cilantro

2 Tbsp, chopped

Lime zest

¼ tsp, grated

Table salt

¼ tsp

Romaine lettuce

6 cup(s), torn

Plum tomato

4 medium, quartered

English cucumber

½ medium, thinly sliced

Cooking spray

4 spray(s)

Instructions

  1. To make burgers, heat oil in small skillet over medium heat. Add shallot and garlic and cook, stirring often, until softened, 2 minutes. Transfer mixture to food processor.
  2. Add beans, oats, egg white, almonds, 2 tablespoons cilantro, cumin, 1/2 teaspoon salt, and pepper to food processor. Pulse until mixture forms chunky puree. Shape mixture into 4 (4-inch) patties.
  3. Spray large skillet with nonstick spray and set over medium heat. Add patties and cook, turning once, until well browned, about 6 minutes.
  4. Meanwhile, to make dressing, whisk together sour cream, lime juice, remaining 2 tablespoons cilantro, lime zest, and remaining 1/4 teaspoon salt in small bowl.
  5. Divide romaine, tomatoes, and cucumber among 4 plates. Top with burgers and drizzle evenly with dressing.
  6. Serving size: 1 salad

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