Houston's Veggie Burger Copycat
(Mix ingredients a few hours before serving to allow for chill time)
Servings 2
Cost 5
Ingredients
- 4 tablespoons hickory barbecue sauce
- 1 tablespoon molasses
- 15 oz can black beans, drained or ¾ cup freshly cooked
- 2 cups cooked brown rice
- 1 tablespoon oat bran or 2 tablespoon oatmeal ground
- 2 tablespoons onions finely chopped
- 1 tablespoon finely chopped canned beets
- 1 teaspoon beet juice
- 1 teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ to 1 teaspoon salt start with ½ and test
- 1 tablespoon pickled jalapeno pepper chopped ** -- use a milder brand
- 1 large egg white
- 2 teaspoons olive oil
- Cheese slices optional
Instructions
- Stir together barbecue sauce and molasses. Set aside.
- In a large bowl, mash beans. Alternatively, you may do this in the food processor. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four large 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 cheese slices (if desired) and grill for another 2 minutes or until cheese is melted.