Summer is ending, but here in the sunshine state grilling season is in full bloom. Every saturday and every Gator game, you can smell the earthy smoke in the air and hear the sizzle of the heat. My uncle in Bangladesh took great pride in his grilling skills (as many XYs do); he would prepare for a week – choosing cuts of various meats, mixing spicy yogurt marinades, and skewering kebabs all for the grand finale in a flaming hot fire coaxed over a clay pit. Me – I’d much rather enjoy the rewards than stand watch over the flames. I guess that teenage pyromaniac that burned a hole in my parents’ dining room table didn’t quite survive with me to adulthood.
Here, a grill-worthy recipe for vegetarians and their tolerant loved ones. Wes’ mom passed this one down to me and it makes for a delicious and hearty meal. I didn’t mess with the recipe the first time except substituting my beloved black beans for the red/kidney beans. But I think next time I may toss in some mushrooms for a different texture and increase the chili wattage even more. The burgers freeze extremely well, and in northern climates can be fried up over a stove to spicy results.
Moosewood Restaurant Low-Fat Favorites, The Moosewood Collective
1 cup chopped onion
4 garlic cloves, minced
2 teaspoons olive oil
1/2 cup peeled, grated carrot
1 and 1/2 teaspoon chili powder
1 teaspoon cumin
Two 15oz cans of pinto, kidney (or black) beans
2 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons ketchup or 1 tablespoon tomato paste
1 and 1/2 cups rolled oats
salt and pepper to taste
Saute onion and garlic in oil about 5 minutes, until softened.
Add carrots, chili powder, and cumin. Cook on low about 5 minutes. Set aside.
Mash drained beans in large bowl with potato masher. Add mustard, soy sauce, ketchup and sauteed vegetables. Mix in oats. Add salt and pepper to taste.
Moisten hands and form burger mixture into six 3-4 inch patties. Lightly spray or oil skillet (or grill) and cook burgers on medium to low heat about 5-8 minutes per side.