Chipotle-Cheddar Veggie Burger

Those of you taking your first peruse of my insider's guide to all things food and beverage need to understand that food is not the only thing I do. True, it's my lifeblood, but it takes more than blood to keep a body alive, no? Like protein and grains and carbohydrates, for instance. What the hell is she talking about? You're asking yourselves. Well, if you're following my other blog, the one about modeling, you know that I'm three days into a (cringe) diet. And I'm about to tell you the cringe isn't necessary.

Back in December my friend Haley came down from NYC for my annual holiday cocktail party. She looked great...no, "great" isn't great enough. She looked smokin'.. I asked her how she'd lost all that weight, and something she said stuck with me. She said, "slowly and deliberately." Now I have tried diets before. Like any person with a weight, er, affliction, I have counted fat grams, counted points, and counted pounds. This go-round I'm doing (not trying) the tried-and-true method of counting calories. 

I'm not a health nut, and I have no intention of becoming one of those annoying people that can't wait to tell you all about how great they feel after their 10K run, or how delicious was their shot of wheat grass. I rely on the staples: butter. Bacon. Beer. *sigh* Obviously, I've been forced to explore other options. And it's been completely painless. So while I'm not going to start singing the praises of lawn clippings and purified water, what I will do is share the healthy recipes that have made these last three days so easy and satisfying that I feel almost guilty. I am not starving. In fact, I'm eating pretty darn good.

I'm probably breaking a dozen or so copyright laws by reprinting this recipe without the express permission of the magazine, particularly as I made some minor adjustments to the wording and method, but I'm willing to risk it. Just know that if one of you turns me in, there will be no more delicious recipes! So here it is, as printed in this month's issue of Cooking Club Magazine, the  

Chipotle-Cheddar Veggie Burger. 

(4 servings, following nutritional value per serving: 270 calories, 8 g total fat, 14 g protein, 37.5 g carbohydrates, 5 mg cholesterol, 700 mg sodium, 8.5 g fiber) 

1 (15 oz) can dark kidney beans, drained, rinsed, divided

1/2 cup old-fashioned oats, divided (I substituted the instant variety, and they came out fine)

2 egg whites

2 Tbsp whole-wheat flour

3/4 tsp salt, divided

1/2 tsp chipotle chile powder (I substituted 1/2 tsp hot sauce)

1/4 cup finely-shredded aged cheddar cheese

3 Tbsp minced green onion

2 Tbsp chopped fresh cilantro 

1 medium zucchini, cut lengthwise into wedges

1 red bell pepper, cut into wedges (I substituted roasted peppers)

1 Tbsp olive oil

4 lime wedges

1/4 cup salsa, if desired...which I didn't.

1. Place half of the beans in a large bowl; mash slightly with fork. Stir in half of the oats.

2. Pulse remaining oats in food processor until finely ground. Add remaining beans; pulse until chopped. Add egg whites, flour, 1/2 tsp salt, and chile powder; process 1 minute or until coarse paste forms. Add to mashed bean mixture; stir in cheese, green onions and cilantro.

3. Divide mixture into fourths. Spray large plate with cooking spray. Working on plate, form each portion into patty. Place on small greased baking sheet. Cover and refrigerate 1 hour until chilled.

4. Meanwhile, lightly brush zucchini and bell pepper with oil; sprinkle with remaining 1/4 tsp salt.

5. On greased hot grill (I used cast-iron skillet) grill bell pepper, covered, over medium heat or coals until slightly charred and crisp-tender, turning once. Grill burgers and zucchini, covered, until burgers are firm and zucchini is lightly browned and almost tender, turning once.

6. Top burgers with zucchini and bell pepper. Serve with lime wedges and salsa, if desired.

Don't forget that adding a bun or bread to this meal adds more calories. Consider serving sans grain on a lettuce leaf for a mere 15 added calories.

As always, I am taking questions and suggestions. And if anyone is dieting with me, send me recipes! Us folks at Jossie Catering (and by that, I mean ME) will test and retest until the food makes sense for the "Average Jo".