Saturday, November 7, 2009

Chili Burgers..veggie style

You probably won't believe me, but I fed veggie burgers to teenagers and they LIKED them! Some even REALLY liked them! (as in, they are planning on making them for their friends at home!) I have had them saved for a long time after seeing them on A Year in the Kitchen and finally got a chance to make them for my students during our trial of healthy recipes. The smell even drew in the pottery teacher next door, who really liked them and he even asked for the recipe later...I'd say they were a hit!

Try these if you're looking for something a little different. We put slices of pepper jack cheese, ketchup, pickle, and mustard on a whole wheat bun. I used the food processor for the onion and carrot, and had to use a little more of the oats to be able to actually form a patty, so do that if it's too mushy to form a patty.

Chili Burgers

slightly adapted from Moosewood Restaurant Lowfat Favorites
Makes 3-4 patties (hmm...I got 5 good sized patties plus one small one)

1/2 yellow onion, minced
3 garlic cloves, minced
2 carrots, shredded
1 tsp. dark mexican chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 15 oz. can dark red kidney beans, drained
1 tbsp. dark brown mustard
2 tbsp. worchestershire sauce
2 tbsp. ketchup
1/2 c. quick cooking oats

Hamburger buns (light whole wheat)
Sprinkle of monterey jack cheese

Heat a large skillet over medium low. Spray with nonstick spray, saute onion, garlic and carrots for 5 minutes. Season with salt and pepper. Set aside.
While veggies cook, drain beans, and add to a bowl. Mash with a potato masher.
Add mustard, worchestershire, ketchup, chili powder, cumin and oats.
Scrape veggies out of pan, add to bean mixture.
Mix burgers thoroughly, form into 3-4 patties.
Heat same skillet over medium-high. Spray with nonstick spray.
Drop patties into skillet, cook for 5-6 minutes per side.
After flipping, add cheese, cover to melt.
Serve on a bun with condiments.