Houston's Veggie Burger

Houston's Copycat Recipe

Serves 4

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 oz.) can 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 ground cumin
1/4 teaspoon black pepper
1 teaspoon kosher salt
1 tablespoon pickled jalapeno pepper, chopped
1 egg white, add more if needed (to bind)
2 teaspoons olive oil
4 slices Monterey jack cheese (optional)

Stir together barbecue sauce and molasses. Set aside.

In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients, rice through egg white. Form into four 6 oz patties.

Heat olive oil in a cast iron or nonstick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue and molasses mixture. Top with Monterey Jack cheese 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.