Chili Burgers

 These patties are dense and hold together perfectly. They reheat in the microwave so go ahead and make a full batch or a double batch on the weekend to enjoy all throughout the next week.  You can freeze them too. Top with my Easy Red Salsa, shredded lettuce and Donna’s Vegan Cheeze Sauce or serve over a bed of salad greens and little tomatoes.

These burgers are huge! You could easily make them a tad smaller and get 8 or 9 if you would prefer a smaller portion. The seasonings are perfect, they have tons of flavor, texture and are oh so filling. Everyone in the family gives them a two thumbs up! Now that my friends is saying something!

Chili Burgers

• 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, 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 or the back of a spoon. I put the beans in the food processor and broke them up using the pulse button until they were 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. At this point I put them on a tray, covered them with plastic wrap and refrigerated them for about 30 minutes so they would hold together well. Preheat a nonstick skillet cook the burgers on medium-low heat for 5-8 minutes on each side.

Note: kidney beans are soft and moist and I like to mix it up with one can kidney beans and one can of black or pinto. This results in a moist not dry veggie burger.

Yield: 6 patties

Serving Size: 1 patty

Recipe adapted from Moosewood Favorites.

Check out my post on How To Make A Perfectly Shaped Veggie Burger!