Chili Bean Burgers
Ingredients
- 1 cup chopped onions
- 4 cloves minced garlic
- 2 teaspoon olive oil
- 1/2 cup peeled and grated carrot
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 2 15 oz. can pinto beans, drained
- 2 tablespoon Dijon mustard
- 2 tablespoon soy sauce
- 2 tablespoon catsup
- 1 1/2 cup rolled oats
- salt and pepper, to taste
Instructions
6 servings. Saute the onion and garlic in the oil for about 5 minutes until onions begin to soften. Add carrots, chili powder and cumin and cook on low heat for 5 minutes. Set aside. Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, catsup and the sauteed vegetables. Mix in the oats, salt and pepper to taste. Moisten your hands and form the burger mixture into six patties. Lightly spray a nonstick skillet and cook the burgers on medium-low heat for 5 to 8 minutes on each side. Serve on Whole Wheat Honey burger buns with the standard fixings or on a plate with your favorite veggies. I like to add lettuce, tomato slice, red onion slice and non-fat Thousand Island sauce.