Bean burger offers hope to those with side effects of HNC treatment. I have a love hate relationship with meat & chicken following treatment & I find pork much easier to eat than any other meat. Chicken is almost impossible for me unless cooked in a Tandoor, thereby making it chewable and easier to swallow when slathered in butter chicken sauce. Discovering this black bean burger recipe was a blessing. It’s very filling, chock full of protein and you can make them as zingy or bland as you like with a sauce of choice.
Black Bean burgers are so close to mince meat texture and with a chaser of hot soup or water they are much easier to swallow.
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 medium carrot, shredded
- 1 to 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 2 tablespoons Dijon mustard
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon ketchup
- 1-1/2 cups quick-cooking oats
- 8 whole wheat hamburger buns, split
- 8 lettuce leaves
- 1/2 cup salsa
- In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
- In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 6 cm patties.
- Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 10cm from heat until lightly browned and heated through, 4-5 minutes per side. Bean burger offers hope when served on a bun with lettuce & salsa, or as I like to do, with a side serve of creamy ginger & sriracha sauce and brown rice.
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