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.
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
mbs653 Member since: May 8, 2010
Falls apart, probably needs a little rice flour to bind burgers together.
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