Originally posted 1/3/2007 by Proud Mama
1 cup chopped onions
4 garlic cloves, minced or pressed
2 tsp olive oil
1/2 cup peeled and grated carrots
1 1/2 tsp chili pwdr
1 tsp cumin
3 c cooked pinto or kidney beans (2 cans drained)
2 T Dijon mustard
2 T soy sauce
2 T ketchup or 1 T tomato paste
1 1/2 c rolled oats
salt and pepper to taste
Saute the onions and garlic inthe oil for about 5 minutes, until the onions begin to soften. Add the 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 or the back of a spoon. Add the mustard, soy sauce, ketchup or tomato paste, and the sauteed vegetables. Mix in the oats. Add salt and pepper to taste.
Moisten your hands and form the burger mixture into six 3-4 inch patties. Lightly spray or oil a skillet and cook the bugers on medium-low heat for 5-8 minutes on each side.