Chili Burgers

Occasionally, I have a debate in my head about my favorite kind of bean. The winner is often whatever bean I am eating or cooking with, though I do think my all-time favorite is probably black beans. But these burgers make a good case for dark red kidney beans. My fear with bean burgers is that they won't stick together, but these did a decent job considering that there is no egg or anything used. The oats do a fine job as a binder, and the mustard and ketchup keep the burger moist. For some reason, this burger reminded me of meatloaf, if it were vegetarian and in burger-form. And that's a good thing, flavorful but not spicy. I served this topped with cheddar cheese and greens.

Chili Burgers

source: A Year in the Kitchen

Ingredients

1/2 yellow onion, minced

3 garlic cloves, minced

2 carrots, shredded

1 tsp. dark mexican chili powder

1 tsp. ground cumin

1 tsp. salt

1/2 tsp. pepper

1 15 oz. can dark red kidney beans, drained

1 tbsp. dark brown mustard

2 tbsp. worchestershire sauce

2 tbsp. ketchup

1/2 c. quick cooking oats

Preparation

Heat a large skillet over medium low. Spray with nonstick spray, saute onion, garlic and carrots for 5 minutes. Season with salt and pepper. Set aside.

While veggies cook, drain beans, and add to a bowl. Mash with a potato masher.

Add mustard, worchestershire, ketchup, chili powder, cumin and oats.

Scrape veggies out of pan, add to bean mixture.

Mix burgers thoroughly, form into 4 patties.

Heat same skillet over medium-high. Spray with nonstick spray.

Drop patties into skillet, cook for 5-6 minutes per side.

After flipping, add cheese, cover to melt.

Serve on a bun with condiments.

Nutritional Information

serving size: 1 patty

Calories: 274.1

Total Fat: 1.7 g

Total Carbs: 51.1 g

Dietary Fiber: 17.1 g

Protein: 14.3 g