This recipe comes from dear friend and PVHG board member Alicyn Mindel. Thank you Ali, I can’t wait to try these!
Local Chili Burgers!
Adapted from a Moosewood Restaurant recipe
We make these yummy vegetarian patties when we want to take a break from meat for dinner. They are so simple to make and can often be whipped up with ingredients you already have on hand. Our favorite way to serve these is alongside veggies, sauerkraut and a huge salad. The ‘burgers’ are delicious topped with homemade mayo, ketchup or whole grain mustard. The crunch and tang of the Valley’s own Real Pickles sauerkraut is irresistible and a great contrast to the softer texture of the Chili Burger.
We had been making this meal for some time with regular rolled oats before we were blessed with the delicious whole oats from the Pioneer Valley Heritage Grains CSA. They are nuttier, heartier, fresher and simply far more pleasurable in any recipe calling for oats. Stop in to Wheatberry and roll them flat in the oat press before you make this dish. Also noteworthy are the valley’s own winter carrots fresh from the farmer’s market. These gems are sweeter and juicier than any store bought carrot could ever hope to be! You can substitute the kidney beans with any of the CSA beans if you wish.
Chili Burgers
1 small onion, minced
4 garlic cloves, minced
1 T olive oil
1 cup grated carrots
1 ½ teaspoons chili powder
1 teaspoon ground cumin
3 cups cooked kidney beans
2 T mustard
2 T soy sauce
1 T tomato paste
1 ½ cups rolled oats
Saute onions and garlic in oil for 5 minutes. Add carrots, chili powder, and cumin and cook on low for 5 minutes. Set aside.
Mash beans in a large bowl with a potato masher or back of a wooden spoon until pretty pasty. Add the mustard, soy sauce, tomato paste, and the sautéed veggies. Mix in the oats. Add salt and pepper to taste.
Form into 3 inch patties and cook in a generously oiled pan over medium heat for 5 to 8 minutes on each side (until golden).
Serve alongside sauerkraut, veggies and salad. Add avocado for decadence!
