Houston's Veggie Burgers
ready in: under 30 minutes
recipe id: 86564
cook 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.
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This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.