Curried Kidney Bean Burgers

Yield:
makes 9-10 servings

Ingredients:

  1. 1 Tablespoon canola oil
  2. 1 cup diced onion
  3. 1 Tablespoon minced garlic
  4. 1 teaspoon curry powder
  5. 1 medium green bell pepper, cored, seeded and coarsely chopped
  6. 2 Tablespoons liquid from kidney beans
  7. 3/4 cup cooked oatmeal (regular or instant)
  8. 1 1/2 cups cooked or canned kidney beans, drained (keep liquid)
  9. 1 large egg or 2 egg whites, optional
  10. 1 jalapeno pepper or other green chili, cored, seeded and minced
  11. 1 3/4 cups bread crumbs
  12. Salt
  13. Dash ground cayenne pepper
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.


TDS 3