5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
Ingredients
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
Directions
  1. Stir together barbecue sauce and molasses. Set aside.

  2. 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.

  3. 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.

  4. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.


    Recipe adapted from www.food.com

     

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