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Will Cook For Smiles

Chili Lime Vegetarian Burger

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I have a nice vegetarian recipe for you today. Sometimes I just feel a like having something light and meatless for lunch and that’s when I turn to veggie burgers. I know, I’m not the only one that likes to have some meatless options up my sleeve. This is a recipe for Chili Lime Veggie Cheeseburger, and it’s the best vegetarian burger that I’ve made so far!

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As I mentioned above, I love to have at least one  meatless/vegetarian option on our weekly menu. We are not vegetarian, hubby is actually quite a carnivore, but it’s nice to have a meatless day. The little man loves vegetables, even though he is much pickier these days than he used to be, I am still proud to say that my kid eats his veggies (better than meat).

Well, I love veggie burgers, but I find them to be tricky. They can be a hit or a miss when it comes to flavor and texture. I never order one in the restaurant because you just never know if they got it just right. I know that everyone has their own preference, I am just picky. So, I stick to making my own recipes for those dishes that I am the pickiest.

I’ve actually been working on the “perfect” veggie burger recipe for years! I remember my first attempt at making a vegetarian burger, it was a disaster. Since then, I’ve perfected my methods and flavor combinations  I’m getting closer and closer to perfection (although, that largely depends on personal taste)! This one is definitely the best yet.

There are a few tricks that I’ve noticed to make the veggie burger special. For example, the tomato paste, it brings the burger a touch of special flavor and when combined with carrots, while cooking, it’s just perfection. Also, I found that pinto beans are better than black beans when it comes to flavor and texture. Another trick it the sauce. I make sour cream or plain yogurt sauce with complimentary flavors of the veggie burger and it adds a special, cooling touch.

Making these vegetarian burgers, I discovered another trick. While picking up some cheese, I noticed the new Kraft Fresh Take meal kits. I’ve seen commercials for them but it’s just about breading and baking chicken, so I didn’t give it a second thought. Well, this time, a light bulb went up and I realized that it would be perfect to use in my veggie burgers for extra flavor. They have so many different flavors and it makes it so easy to just add it to any recipes and “jazz it up!” I decided to get chili lime flavor this time and boy was that good!

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Chili Lime Veggie Burger Collage

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Chili Lime Vegetarian Burger

This is a recipe for Chili Lime Veggie Cheeseburger, and it's the best vegetarian burger that I've made so far!
Course dinner, Main Course
Cuisine American
Keyword chili, Lime, veggie burger
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 patties

Ingredients

  • For Burger:
  • 16 oz can of pinto beans drained very well
  • 2 tbs olive oil
  • 1 large shallot
  • 1 medium carrot
  • 3 medium mushrooms
  • 1/2 large red bell pepper
  • 2 garlic cloves
  • 1/2 tbs tomato paste
  • salt
  • 1/4 tsp dry red pepper flakes
  • 1/2 cup chopped green onion
  • 1/2 tbs minced fresh dill weed
  • 1 egg
  • 1/2 cup bread crumbs
  • Zest from 1 small lime
  • 1/2 tsp chipotle chili powder
  • 3/4 cup shredded sharp cheddar
  • 3 tbs olive oil
  • For Sauce:
  • 1/4 cup of sour cream
  • 1/8 tsp chili powder
  • salt
  • 1 tbs chopped green onion
  • 1 tsp minced fresh dill weed

Instructions

  1. Drain your beans very well and finely chop all the vegetables.
  2. Preheat a medium cooking pan, on medium heat, and add the olive oil and chopped veggies (shallot, carrots, bell pepper). Add tomato paste, salt, red pepper flakes and minced garlic. Saute, stirring occasionally, until the veggies are soft.
  3. Place the beans in the food processor, add the cooked veggies, green onion and dill weed. Pulse a few times, don't puree.
  4. Transfer the veggie mixture unto a mixing bowl, add the egg, bread crumbs, zest, chili powder and cheese. Mix well until all incorporated.
  5. Preheat the cooking pan again and add the olive oil.
  6. Drop about 1/2-cup-spoonfuls of the veggie burger mixture into the pan and shape them into patties. Cook on medium heat for about 7 minutes on each side (until nicely browned).
  7. For the sauce: combine sour cream, chili powder, salt, green onion and dill weed in a small bowl and mix well.
  8. Enjoy!!

Recipe Notes

NOTE: **Kraft Fresh Takes product is no longer available. This recipe now includes substitution for it.**

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.

 

Watch for the Kraft Fresh Possibilities Tour truck which will be making stops across the country from March through the end of July. My truck will be here, in my town, TOMORROW! To see if they are making a stop in your town you can check this website: Fresh Possibilities Tour

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Reader Interactions

Comments

  5. Christy

    April 3, 2013 at 11:52 am

    I didn’t know you had all of these vegetarian recipes on your site. Don’t know how I missed this. I’m a strict lacto-vegetarian and this looks delicious. I’ve yet to have a veggie burger come out perfect though and I think it’s because I don’t “do” eggs. Can you suggest something else that might hold them together since I can’t use eggs in my recipes?

    Reply

  21. Julie

    April 9, 2013 at 10:58 pm

    I love this burger! It looks like it stays together pretty well through the cooking process, which is awesome because a lot of veggie burgers tend to fall apart. Pinned to my food and Marvelous Mondays boards. Thanks for sharing at this week’s party, Lyuba. Have a wonderful week!

    Reply

  23. Miz Helen

    April 11, 2013 at 10:39 am

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply

  26. Chris

    May 15, 2013 at 10:01 pm

    I made this for dinner tonight and they were awesome! I couldn’t locate the Kraft fresh takes in lime so I used lime zest and panko bread crumbs instead. I am going to make another batch and freeze them individually for a quick meal. Thanks for the great recipe.

    Reply

  27. Carol

    March 28, 2014 at 4:31 pm

    Hi Lyuba. These burgers look great. I know you said to leave out the egg but how will it stay together. Anything else you suggest for egg? Thanks Carol

    Reply

    • lyuba

      March 28, 2014 at 5:13 pm

      HI Carol. You can try using a store-bought egg substitute but I don’t think that it’s necessary. You can try leaving out the egg because these is cheese right in the burgers, which can add as a binder. There is also some tomato paste and you can bump that up to 1 tbsp. Press the patties tight and don’t mess with them too much while cooking. Flip them once and you should be good. I hope it works out well!!

      Reply

  29. Carol

    March 30, 2014 at 10:25 am

    OMG Lyuba the veggie burgers were great, very tasty even without the egg. I could not find the Kraft Lime so I just used Panko and a bag of Colby/Jack with Lime zest. My husband does not eat meat and he gobbled these up. The sour cream dressing was good also. Thanks for all the great recipes. Carol

    Reply

    • lyuba

      March 30, 2014 at 1:23 pm

      I’m so glad you and your husband loved them! Perfect way to substitute the Kraft product! It makes me very happy that you liked my recipe 🙂

      Reply

  30. Kacey

    June 7, 2014 at 11:24 pm

    I was really inspired by this recipe and wanted to make it gluten-free and vegan. I just started adding random ingredients and it seemed to work! No egg or cheese, and I used crushed walnuts instead of breadcrumbs. The burgers held together well because of the shredded veggies I included (carrots, apple, etc.) It was a hit! Thanks for the recipe!

    Reply

    • lyuba

      June 8, 2014 at 7:28 am

      What a great twist on this burger!! I’m so glad that you were able to make it vegan and gluten free and it held together for everyone to enjoy!
      Thank you, Kacey!

      Reply

  32. Carolyn

    February 3, 2015 at 12:13 pm

    Is it possible to use something in place of the mushrooms? No one in my family eats them (including myself!) but I really want to make these sometime 🙂

    Reply

  33. Jody Ayers

    March 18, 2015 at 7:12 am

    The recipe looks delicious however, I have read it 3 times and do not find cheese in the list of ingredients which you mention in step 4 of the instructions. Can you please tell me what kind and how much you use? Thanks so much…..

    Reply

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