INGREDIENTS

• 2 cans (15.5 ounces each) red kidney beans, rinsed and drained
• 1 medium carrot, shredded or finely chopped
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• ¾ cup dried breadcrumbs or 1 cup of rolled oats
• 2 large eggs, slightly beaten
• Salt & pepper (to taste, optional)
• 3 tablespoons olive oil

PREPARATION

1. In a large mixing bowl, lightly mash beans, leaving some whole.
2. Add carrot, chili powder, oregano, breadcrumbs, and eggs.
3. Season with salt and pepper.
4. Stir until thoroughly combined.
5. Divide mixture into 4 portions.
6. Pat each portion into a patty shape.
7. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
8. Add patties and cook, undisturbed, until bottom forms a brown crust and most of the oil is absorbed, about 10-12 minutes.
9. Flip patties and add the remaining tablespoon of oil to the pan, coating the pan bottom.
10. Cook, undisturbed, until second side is browned, and patty is heated through, about 8-10 minutes.

NOTES

• Kidney beans can be replaced with other types of beans such as pinto and black (no green beans). Home-cooked beans can be used instead of canned beans.
• If you are missing any spices, leave it out or make a substitution. The flavor of the dish will vary based on the spices used.
• Olive oil is one of the healthier oil choices, but other oils/fats may be substituted.
• To make this recipe even healthier, see if you can reduce the amount of oil used.
• Serve this bean burger as you would a meat burger.

This recipe is courtesy of YKHC Diabetes Prevention and Control. Adapted from – https://www.marthastewart.com/1106712/red-bean-burgers-avocado-and-lime .