Houston's Veggie Burgers
recipe at a glance
4 stars - 2 reviews
ready in: under 30 minutes
serves/makes: 4recipe id: 86564cook method: stovetop
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.
365 calories, 13 grams fat, 45 grams carbohydrates, 17 grams protein per serving
ratings & reviews
|Jul 3, 2013 veghead
Thank you for a flavorful vegetarian burger! So many are bland but this one really was good. I didn't have any trouble with it holding together to cook. Most non meat burgers require a gentle touch so maybe the other reviewer just wasn't familiar with making them. Great recipe!
May 8, 2010 mbs653Member since: May 8, 2010
Falls apart, probably needs a little rice flour to bind burgers together.
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