Thanks to BZ for including me in this fun blog! Here is a fabulous recipe from the Moosewood Restaurant Low-Fat Favorites cookbook, and it is easy to take to picnics or potlucks (you can also make it into a 'meatloaf' by baking it in a pan):
Chili Burgers:I like whole wheat buns and fresh corn on the cob in the summer, and butternut squash risotto in the winter. These are easy to re-heat at a pot-luck! Enjoy, and thanks again for the opportunity to post!
1 cup chopped onions
4 garlic cloves, minced or pressed
2 tsp. olive oil
1/2 cup peeled and grated carrots
1 1/2 tsp. chili powder
1 tsp. ground cumin
3 cups cooked kidney or pinto beans (2 15-oz cans, drained)
2 tbsp. Dijon mustard
2 tbsp. soy sauce
2 tbsp. ketchup or 1 tbsp. tomato paste
1 1/2 cup rolled oats
salt and pepper to taste
Saute onions and garlic in the oil for about 5 minutes, until onions begin to soften.
Add carrots, chili powder and cumin and gook on low heat for 5 min. Set aside.
Mash the beans in a large bowl.
Add mustard, soy sauce, ketchup or tomato paste, and the sauteed vegetables.
Mix in the oats. Season with salt and pepper to taste.
Form the burger mixture into 6 3-4 inch patties.
Lightly spray or oil a pan (we use cast-iron) and cook the burgers on medium-low heat for 5-8 minutes on each side.