Ah, summer. The time of year to sit out on the patio and break out the grill. We all have our techniques for marinating, seasoning, sauces and batters. But sometimes we like to change it up a bit, have a little variety. This burger has a distinct southwestern flavor, cooked with hot and savory spices and topped with cool zesty salsa. It’s the perfect addition to a 4th of July grill-out!
Ingredients:
1 large onion, finely chopped
4 garlic cloves, minced
1 medium carrot, shredded
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups quick-cooking oats
2 tablespoons Dijon mustard
2 tablespoons amino acid
1 tablespoon ketchup
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon pepper
1 tablespoon olive oil
8 whole wheat hamburger buns, split
8 lettuce leaves
8 tablespoons salsa
Directions:
In a large skillet, saute diced onion in a touch of oil for a few minutes. Add the garlic and cook for a minute longer. Stir in the carrot, chili powder and cumin; cook for a few minutes or until the carrot is soft and tender. Remove the skillet from the heat and set aside to cool.
Meanwhile, mash the pinto beans and black beans in a large bowl. Stir in the oats.
Mix the mustard, soy sauce, ketchup, and pepper, and add in the cooled vegetables from the skillet. Add this to the mashed beans and mix well. Shape into eight patties.
You may want to lightly coat the grill rack with a little cooking oil. Grill patties, covered, over medium heat. Serve on buns with lettuce and salsa.
