Cayenne Olive Oil and Jalapeno Balsamic Spicy Gluten-free, Meat-free BurgerMissy - Blissbranding Digital Specialist
1 cup chopped onions
4 cloves garlic
2 teaspoons Coronado Taste of Oils Cayenne Olive Oil
1/2 cup peeled and grated carrots
2 teaspoons chili powder
1 teaspoon cumin
3 cups pinto beans (drained) (two 15 ounce cans)
2 Tbsp. Dijon Mustard
2 Tbsp. Coronado Taste of Oils Jalapeno Balsamic
2 Tablespoons Ketchup
1 1/2 cup rolled oats
salt & pepper to taste
Saute onions and garlic in Coronado Taste of Oils Cayenne Olive Oil for 5 minutes.
Add carrots, chili powder, & cumin, cook on low for an additional 5 minutes.
Mash beans in large bowl with back of large spoon.
Add mustard, Coronado Taste of Oils Jalapeno Balsamic, ketchup and onion mixture.
Stir in oats.
Salt & pepper to taste
Moisten your hands and form burger mixture into SIX 3-4 inch patties.
In a nonstick skillet, cook burgers on medium heat for 5-8 minutes on each side.
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