Grilling season is here…put a healthy (and interesting – raisins!?) twist on your summertime barbeque!
Grill Up a Heart-Healthy Meal With Tasty Veggie Sliders
Makes 12 patties
1 can black beans (drained, rinsed)
1/2 small red bell pepper, (1/3 cup small dice)
1/2 small onion, (1/3 cup small dice)
1 stalk of celery, (1/3 cup small dice)
3 cloves garlic (peeled, diced)
1/3 cups raisins (finely chopped)
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon chipotle powder
2 teaspoons cumin
3/4 cup bread crumbs
1/2 cup quinoa, cooked and cooled
In a medium bowl, mash black beans until thick and pasty. In a small bowl, mix finely chopped bell pepper, onion, celery, garlic and raisins. Stir into mashed beans.
In another small bowl, stir egg, salt, chili and chipotle powder and cumin. Stir the egg mixture into mashed beans. Mix in breadcrumbs and quinoa until mixture is sticky and holds together. Divide into small patties.
If grilling, preheat an outdoor grill for high heat and place patties on a lightly oiled sheet of aluminum foil and grill 8 minutes on each side.
If baking, preheat oven to 375 degrees (F) and place patties on a lightly oiled baking sheet. Bake 10 minutes on each side.
Place on whole-wheat or gluten free 4-inch bun, and serve with avocado, lettuce, tomato and cilantro.