Ingredient

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 medium carrot, shredded
• 1 to 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon ketchup
• 1-1/2 cups quick-cooking oats
• 8 whole wheat hamburger buns, split
• 8 lettuce leaves
• 1/2 cup salsa

Direction

1. In a large nonstick skillet, heat oil over medium-high heat; saute onion 2 minutes. Add garlic; cook and stir 1 minute. Stir in carrot and spices; cook and stir until carrot is tender, 2-3 minutes. Remove from heat.
2. In a large bowl, mash pinto and black beans using a potato masher. Stir in mustard, soy sauce, ketchup and carrot mixture. Add oats, mixing well. Shape into eight 3-1/2-in. patties.
3. Place burgers on an oiled grill rack over medium heat or on a greased rack of a broiler pan. Grill, covered, or broil 4 in. from heat until lightly browned and heated through, 4-5 minutes per side. Serve on buns with lettuce and salsa.