Black Bean Veggie Burgers
4 Tablespoons Hickory Barbecue Sauce
1 Tablespoon Molasses
1 (15 Ounce) 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)
4 Martin’s Sandwich Potato Rolls
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 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 adapted from www.food.com