Chili Bean Burgers (Veggie Burgers) - cooking recipe

Ingredients

1 cup chopped onion
4 garlic cloves, minced
1 tablespoon olive oil
1/2 cup peeled and grated carrot
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
3 cups cooked kidney beans (2 15-oz cans, drained) or 3 cups kidney beans (2 15-oz cans, drained)
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons ketchup or 1 tablespoon tomato paste
1 1/2 cups rolled oats
salt & fresh ground pepper

Preparation

Saute onions and garlic in oil for about 5 minutes until the onions begin to soften.
Add carrots, chili powder and cumin. 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, or run through a food processor.
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 or so patties.
Oil a nonstick skillet and cook burgers on medium-low heat for 5-8 minutes on each side. Put them on a bun and they are good to go with ketchup or whatever sauce you like and toppings (lettuce, tomato, onion, etc.)!