|Homemade Bean Burger|
A coworker gave me a copy of Health Connection (a publication of The Daily Journal). It's cover story was "Going Vegeatarian." Well, I've already done that...actually I went further than that. However, this magazine had a recipe for a black bean burger that looked delicious. I made a couple for dinner and they were very delicious. I made slight modifications to the recipe. I omitted things like ketchup and put barbeque sauce on them during their final stage of cooking.
|bean burger with baby spinach and vegan cheese|
Cooking Time: 10 minutes
Yield: 6 burgers
1 large onion, finely chopped
1 tablespoon olive oil
1 clove garlic, minced
1 medium carrot, shredded
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 1/2 cups quick-cooking oats
2 tablespoons mustard (I used extra hot mustard)
2 tablespoons reduced sodium soy sauce
11/4 teaspoon fresh ground pepper
6 whole wheat hamburger rolls
In a large skillet heat a tablespoon of oil and saute onion for 2 minutes. Add garlic and saute for another minute. Stir in the carrot, chili powder and cumin. Cook 2 minutes longer. Remove from heat; set aside.
In a large bowl mash the beans together. Stir in oats. Add the mustard, soy sauce, pepper and carrot mixture. Mix well. Shape into six patties.
Either grill patties or fry in a skillet for 10 minutes. Near the end of cooking brush about a tablespoon of barbeque sauce.