Chili Burgers (Veggie Burgers)

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Chili Bean Burgers (Veggie Burgers) Recipe #276061

Great veggie burger recipe with a chili and cumin kick in it. We make these

all the time to get a vegetarian protein fix. Adapted from a great Moosewood

Restaurant Recipe. These are really filling, so we've found that slightly

thinner, smaller patties are usually better, and you can fit toppings on

that way. We will also sometimes add a tbsp of crushed red pepper flakes in

with the cumin and chili pepper to really spice it up!

by Two Expats in France

40 min | 20 min prep

6 -8 patties

 

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 or 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

 

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.)!