Houston's Veggie Burgers
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Serves/Makes: 4
Ready in: < 30 minutes
- 4 tablespoons hickory barbecue sauce
- 1 tablespoon molasses
- 1 can (15 ounce size) black beans, drained
- 2 cups cooked brown rice
- 1 tablespoon oat bran
- 2 tablespoons onions, finely chopped
- 1 tablespoon finely chopped canned beets
- 1 teaspoon beet juice
- 1 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon pickled jalapeno peppers, chopped
- 1 egg white
- 2 teaspoons olive oil
- 4 slices Monterey jack cheese
Stir together barbecue sauce and molasses. Set aside. In a large bowl, mash beans. Stir in 2/3 of the barbecue mixture (reserving remaining for brushing) and remaining ingredients except oil and cheese. Form into 6 oz. patties. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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