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Black Bean Veggie Burgers

30 Mins


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

Serves: 4


Step 1

Stir together barbecue sauce and molasses. Set aside.

Step 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.

Step 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.

Step 4

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

Recipe adapted from