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
- Saute the onions and garlic in water 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, 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.
- 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.
- 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.
- In a 375F preheated oven, bake the patties for 30 minutes.
- Serve on a sprouted grain bun or large romaine leaf and top with tomatoes.