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


  • 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


  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 @ 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.