Ingredients
- 1 ½ tablespoons olive oil
- ½ cup red onion, chopped
- 2 cloves garlic, minced
- ¼ cup carrots, finely chopped
- ¾ teaspoon chili powder
- ½ teaspoon ground cumin
- 15 ounces black beans, one can (1 1/2 cups cooked beans)
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon ketchup
- ½ cup rolled oats
- salt
- -Sweet Corn Relish
- ¾ cup corn kernels
- ½ cup tomato, finely chopped
- ½ cup green bell pepper, finely chopped
- ½ cup red onion, finely chopped
- 2 ½ tablespoons brown sugar
- ½ cup cider vinegar
- 1 tablespoon Dijon mustard
- 1 cloves garlic, minced
Directions
Heat 2 teaspoons of the oil in a medium skillet over medium heat. Add the onion and garlic and saute for 3 to 5 minutes, until the onions soften. Add the carrots, chipotle chili powder, and cumin. Cook on low heat for about 5 minutes. Set aside.
Mash the beans in a large bowl with a potato masher or the back of a large spoon (it takes a moment for the beans to give in, but they will become creamy). Add the mustard, soy sauce, ketchup, and sauteed vegetables. Stir in the oats, and salt to taste.
Form the mixture into 3 burgers. Warm the remaining oil in the skillet and cook the burgers over medium-low heat fo 5 to 6 minutes on each side. Serve immediately topped with Sweet Corn Relish(recipe follows), fresh salsa, and/or condiments.
SWEET CORN RELISH
Bring all the ingredients to a boil in a saucepan over high heat. Reduce the heat to simmer, and contiue cooking for 20 minutes. Store voered in the refrigerator. It will keep for 4 days.
burger
Chipotle Chili-Black Bean Burgers with Sweet Corn Relish. To import, drag image to your MacGourmet recipe box.