Chili Bean Burgers

6 servings   

• 1 cup chopped onions
• 4 cloves minced garlic
• 2 teaspoons olive oil
• 1/2 cup peeled and grated carrot
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 2 15 oz. can pinto beans, drained
• 2 Tablespoons Dijon mustard
• 2 Tablespoons soy sauce
• 2 Tablespoons catsup
• 1 1/2 cups rolled oats
•    salt and pepper, to taste

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 burger buns with the standard fixings or on a plate with your favorite veggies

Bon appetit!