Chili Burgers

Chili Burgers (from Nutmeg Notebook)


  • 1 cup chopped onions
  • 4 garlic cloves, minced or pressed
  • 2 teaspoons water
  • 1/2 cup peeled and grated carrots
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 2-15 ounce cans pinto, kidney beans or black beans (or a mix of each), drained and rinsed
  • 2 tablespoon Dijon mustard or Westbrae Salt Free Mustard
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon ketchup or 1 tablespoon tomato paste
  • 1 1/2 cups rolled oats
  • freshly ground black pepper to taste
  • 1/2 teaspoon Table Tasty salt substitute or your favorite salt substitute


  1. Saute the onions and garlic in water for about 5 minutes, until the onions begin to soften.
  2. Add the carrots, chili powder, and cumin and cook on low heat for 5 minutes. Set aside.
  3. Mash the beans in a large bowl with a potato masher, back of a spoon, or put the beans in the food processor and break them up using the pulse button until they are mashed but not pureed.
  4. Add the mustard, balsamic vinegar, ketchup or tomato paste, and the sautéed vegetables. Mix in the oats. Add freshly ground black pepper and salt substitute to taste.
  5. Moisten your hands and form the burger mixture into six 3 to 4 inch patties. If the patties are not holding together well, refrigerate the batter for about 30 minutes before forming the patties.
  6. In a 375F preheated oven, bake the patties for 30 minutes.
  7. Serve on a sprouted grain bun or large romaine leaf and top with tomatoes.
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