Ingredients
1 tablespoon olive oil1 large onion, finely chopped4 garlic cloves, minced1 medium carrot, shredded1 to 2 teaspoons chili powder1 teaspoon ground cumin1/4 teaspoon pepper1 can (15 ounces) pinto beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained2 tablespoons Dijon mustard2 tablespoons reduced-sodium soy sauce1 tablespoon ketchup1-1/2 cups quick-cooking oats8 whole wheat hamburger buns, split8 lettuce leaves1/2 cup salsa
Preparation
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 3-1/2-in. patties.
Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.
