Ingredients

The following ingredients have 4 Servings
  • 1 large onion ((finely minced))
  • 4 cloves garlic ((finely minced))
  • 1 medium carrot ((grated))
  • 1 tsp ground cumin
  • 1 tsp cayenne ((use more or less based on your preference))
  • 14 oz pinto beans
  • 14 oz red kidney beans
  • 1 1/2 cups quick-cooking oats ((I ran regular rolled oats in the food processor for a minute))
  • 2 tbsp Dijon mustard ((or whole grain mustard))
  • 1 tbsp tomato ketchup
  • 2 tbsp tamari ((or soy sauce. Leave out if soy-free and use more salt))
  • Salt to taste
  • Cooking spray
  • Whole wheat burger buns
  • Baby spinach or other greens
  • coleslaw

Instruction

  • Heat a skillet and saute the onion and garlic with a tiny bit of salt (no oil) for a few minutes until translucent but not brown.
  • Add the carrots, cayenne, and cumin and cook a couple minutes or until carrot is tender. Turn off the heat and set aside.
  • Mash the beans in a large bowl. Add the carrot mixture, mustard, ketchup, tamari and oats.
  • Mix well, then shape the mixture into eight patties. You can make more, smaller patties, or fewer, larger ones. For the grill shape the patties thicker.
  • Heat a nonstick or cast-iron skillet and coat with cooking spray. Cook patties over medium heat for four to five minutes on each side, or until golden brown. I like mine a little charred for extra flavor or you can char them on the grill.