Texas Chicken Burgers

In medium bowl, combine ground chicken, green onions, zucchini, carrot, chili powder, cumin, ground red pepper, and 3/4 teaspoon salt just until blended but not over mixed. On waxed paper, shape mixture into four 3 1/2-inch round patties, pressing firmly; set aside. In 1-quart saucepan, over medium heat, heat beans, mustard, and molasses to boiling. Meanwhile, spray heavy 12-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat until very hot but not smoking. Add patties to hot skillet and cook 5 minutes. Turn patties and cook until no longer pink inside (internal temperature should reach 165 degrees F.). Top bottom half of each roll with lettuce, then with a patty; add tomato slice and dollop of mustard if you like. Replace top half of rolls. Serve with 3-bean salad. Nutritional Analysis (per serving with sides): Calories 429; Total Fat 10g; Saturated Fat 3g; Cholesterol 92mg; Sodium 1037mg; Total Carbohydrate 51g; Dietary Fiber 10g; Protein 34g Nutritional Analysis (per serving without sides): Calories 330; Total Fat 11g; Saturated Fat 2. 5g; Cholesterol 100mg; Sodium 870mg; Total Carbohydrate 33g; Dietary Fiber 7g; Sugars 5g; Protein 27g