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Name: Chili Burgers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 Garlic minced; 1 ts Ground cumin (I ground my; 1/2 c Rolled oats; 1/2 ts Chili powder; 2 tb Soy sauce; 3 c Cooked beans (I used a; salt and pepper to taste; 2 tb Dijon mustard; 1 c Onions chopped; 1/2 c Grated carrots; 2 tb Ketchup

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INGREDIENTS

4 Garlic ; minced
1 ts Ground cumin (I ground my
1/2 c Rolled oats
1/2 ts Chili powder
2 tb Soy sauce
3 c Cooked beans (I used a
salt and pepper ; to taste
2 tb Dijon mustard
1 c Onions ; chopped
1/2 c Grated carrots
2 tb Ketchup

Servings

INSTRUCTIONS

A while back someone asked for burgers that hold their shape. I made these for a Labor Day picnic and they were wonderful (and great leftover as well). The recipe is from the newest Moosewood lowfat cookbook. saute the onions, carrots, garlic, chili powder and cumin in a pan prepared with olive oil spray. Mash beans and add vegetables and seasonings and oats and mix well. Add salt and pepper if desired. With slightly wet hands form into 3-4 inch patties and cook in a sprayed skillet about 7 min on a side. (I used a heavy cast-iron skillet that worked well--you could bake them, too) Recipe says it makes six, but I got seven. I served them with whole wheat tortillas, homemade salsa, potato salad, corn on the cob, and peach-blueberry cobbler. Everyone raved! Posted to fatfree digest V97 #199 by Martha Anandakrishnan on Sep 3, 1997

NOTES

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Chili Burgers

4 Garlic minced
1 ts Ground cumin (I ground my
1/2 c Rolled oats
1/2 ts Chili powder
2 tb Soy sauce
3 c Cooked beans (I used a
 salt and pepper to taste
2 tb Dijon mustard
1 c Onions chopped
1/2 c Grated carrots
2 tb Ketchup

A while back someone asked for burgers that hold their shape. I made these  for a Labor Day picnic and they were wonderful (and great leftover as  well). The recipe is from the newest Moosewood lowfat cookbook.    saute the onions, carrots, garlic, chili powder and cumin in a pan prepared  with olive oil spray. Mash beans and add vegetables and seasonings and oats  and mix well. Add salt and pepper if desired. With slightly wet hands form  into 3-4 inch patties and cook in a sprayed skillet about 7 min on a side.  (I used a heavy cast-iron skillet that worked well--you could bake them,  too) Recipe says it makes six, but I got seven. I served them with whole  wheat tortillas, homemade salsa, potato salad, corn on the cob, and  peach-blueberry cobbler. Everyone raved!    Posted to fatfree digest V97 #199 by Martha Anandakrishnan <mqa3@psu.edu>  on Sep 3, 1997

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Nutrition

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Serving Size: 1 Serving (415g)
Recipe Makes: 1 Servings

Calories: 490
Calories from Fat: 76 (16%)

Amt Per Serving		% DV

	Total Fat 8.5g	11 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 1740.3mg		60 %
Potassium 1062.6mg		28 %
Total Carbohydrate 88.7g		26 %
	Dietary Fiber 15.6g	62 %
	Sugars, other 73.1g
Protein 20.5g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 490

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