Curried Kidney Bean Burgers

Yield: makes 9-10 servings

Ingredients

1 Tablespoon canola oil

1 cup diced onion

1 Tablespoon minced garlic

1 teaspoon curry powder

1 medium green bell pepper, cored, seeded and coarsely chopped

2 Tablespoons liquid from kidney beans

3/4 cup cooked oatmeal (regular or instant)

1 1/2 cups cooked or canned kidney beans, drained (keep liquid)

1 large egg or 2 egg whites, optional

1 jalapeno pepper or other green chili, cored, seeded and minced

1 3/4 cups bread crumbs

Salt

Dash ground cayenne pepper

Add To

Nutrition Facts

Yield: makes 9-10 servings

Approximate Nutrient Content per serving:

Calories: 162

Calories From Fat: 27

Total Fat: 3g

Cholesterol: 21mg

Sodium: 311mg

Total Carbohydrates: 27g

Protein: 7g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Heat the oil in a medium skillet over moderate heat. Cook the onion and garlic until the onion is wilted, about 2 minutes. Add the curry powder, bell pepper and bean liquid. Bring to a boil. Reduce heat and simmer, covered, until the peppers are slightly softened, 3-4 minutes.

Pour the contents of the skillet along with the oatmeal, beans and egg into the container of a food processor. Pulse on and off several times until the ingredients are thoroughly combined.

Transfer to a large bowl and add the jalapeno and 1 cup of the bread crumbs. Season to taste with salt and pepper. Mix with hands until all ingredients are thoroughly combined.

Shape into patties 3-inches in diameter and 1/2-inch thick, adding extra bread crumbs if the patties don't hold their shape. Handle gently.

Prepare the grill. Place patties on a vegetable grid and grill 3-5 inches from the heat for 6-8 minutes a side or until lightly browned. Check often to prevent burning.

Please note that some ingredients and brands may not be available in every store.

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