Grilled Burger & Three-Bean Salad

With 29 grams of protein, this burger boasts plenty of metabolism boosters that will fill you up but won't fill you out.
2 servings (serving size: 1 burger and 1 cup salad)


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6 ounces lean ground sirloin or bison
1 teaspoon olive oil
1/2 cup green beans, fresh or frozen, thawed
1/2 cup canned white beans, rinsed and drained
1/2 cup canned kidney beans, rinsed and drained
1/2 cup carrot, peeled and chopped
1/2 cup chopped green bell pepper
2 (1 1/2-ounce) whole-grain hamburger buns
2 tablespoons low-fat Italian vinaigrette
Romaine lettuce leaves
4 tomato slices


Prep: 5 Minutes
Cook: 15 Minutes
Total: 20 Minutes

1. Divide beef into 2 equal portions, shaping each into a 1/2-inch-thick patty.

2. Heat oil in a nonstick skillet over medium heat. Place patties in pan; cook 6 minutes each side or until a meat thermometer inserted into middle of burger reads 160°.

3. Combine green beans, white beans, kidney beans, carrot, bell pepper, and vinaigrette in a bowl; toss gently.

4. On the bottom of each bun, place a few lettuce leaves and 2 slices tomato; top with burger and other half of bun. Serve bean salad alongside burgers.

Created date

March 2011

Nutritional Information

Calories 400
Fat 11 g
Satfat 2 g
Monofat 4 g
Polyfat 2 g
Protein 29 g
Carbohydrate 50 g
Fiber 12 g
Cholesterol 45 mg
Sodium 580 mg