Grilled Tex-Mex Veggie Burgers

Grilled Tex-Mex Veggie Burgers

Enhance frozen veggie burgers with a quick-to-fix corn salsa that has a bit of a kick!

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

2

servings

1/2
cup Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn (from 12 oz bag)
1/4
cup finely chopped red bell pepper
1
tablespoon cider vinegar
1/4
teaspoon chili powder
1/8
teaspoon ground cumin
2
frozen vegetable burgers
2
whole wheat pita breads (6 inch), cut in half to form pockets
2
tablespoons reduced-fat sour cream
  1. Heat gas or charcoal grill. In 1-quart saucepan, mix corn, bell pepper, vinegar, chili powder and cumin. Heat to boiling. Reduce heat to medium-low. Cook about 5 minutes or until vegetables are crisp-tender.
  2. Cover and grill burgers over medium heat 8 to 12 minutes, turning once, until heated through.
  3. Cut burgers in half. Place each burger half in pita bread pocket. Top with corn mixture and sour cream.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
To complete this meal, serve these Tex-Mex burgers with a hearty side salad topped with low-fat dressing.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 320
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 930mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 9g,
    • Sugars 10g),
  • Protein 18g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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