Ingredients:

1 cup chopped onions,
4 garlic cloves, minced or pressed.
1/2 cup peeled and grated carrots,
1 1/2 tsp chili powder,
1 tsp ground cumin,
3 cups cooked pinto or kidney beans (2  15-oz cans, drained),
2 tbsp Dijon mustard,
2 tbsp soy sauce,
2 tbsp ketchup or 1 tbsp tomato paste,
1 1/2 cups rolled oats,
salt and ground black pepper to taste.

Directions:

Saute onions and garlic in water for about 5 minutes until the onions begin to soften.  Add carrots, chili powder and cumin and cook on low heat for 5 minutes.  Set aside.

Mash the beans in a large bowl with a potato masher or the back of a spoon.  Add the mustard, soy sauce, ketchup or tomato paste and the sauteed vegetables.  Mix in the oats.  Add salt and pepper to taste.

Form the burger mixture into patties using BurgerMate.  Cook burgers in a nonstick skillet on medium-low heat for 5 to 8 minutes on each side.