Vegetarian Chili Burgers

I have still been trying to limit the amount I eat and have been looking for vegetarian recipes. When I saw the recipe for these Chili Burgers on A Year in the Kitchen I just knew I had to try them. These were great and Adam loved them too. They had a hearty flavor and tasted very burger like. I wouldn't replace my regular burger with these, but they were great for a healthy, tasty alternative. I served these with baked home fries.

Vegetarian Chili Burgers
Source: A Year in the Kitchen slightly adapted from Moosewood Restaurant Lowfat Favorites
Makes 4 patties

Ingredients:
1/2 yellow onion, minced
3 garlic cloves, minced
2 carrots, shredded
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. pepper
1 15 oz. can dark red kidney beans, drained
1 tbsp. dark brown mustard
2 tbsp. worchestershire sauce
2 tbsp. ketchup
1/2 c. quick cooking oats

For Burger Assembly:
Hamburger buns (light whole wheat)
Ketchup
Mustard
Pickles
Romaine Lettuce
Sliced tomato
Sprinkle of monterey jack cheese

Directions:
Heat a large skillet over medium low. Spray with nonstick spray, saute onion, garlic and carrots for 5 minutes. Season with salt and pepper. Set aside.
While veggies cook, drain beans, and add to a bowl. Mash with a potato masher.
Add mustard, worchestershire, ketchup, chili powder, cumin and oats.
Scrape veggies out of pan, add to bean mixture.
Mix burgers thoroughly, form into 3-4 patties.
Heat same skillet over medium-high. Spray with nonstick spray.
Drop patties into skillet, cook for 5-6 minutes per side.
After flipping, add cheese, cover to melt.
Serve on a bun with condiments.