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VEGGIE BURGERS
6 tablespoons hickory barbecue sauce
2 tablespoon molasses
1 (15 ounce) can black beans, drained & finely chopped
2 cups cooked brown rice
1 tablespoon, wheat bran or oat bran
2 tablespoons oatmeal
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 fresh ground black pepper
1 teaspoon sea or kosher salt
1/2 cup bread crumbs
1 tablespoon fresh jalapeno pepper, chopped fine (more or less depending on
spiciness desired. I used 1/2 of one)
1 tsp fresh garlic chopped fine
1 tsp olive oil
2 tablespoons A1 sauce
2 egg whites
5 slices cheddar cheese or Monterey jack cheese (optional)
6 teaspoons olive oil for pan) approx.
Stir together barbecue sauce and molasses. Set aside.
In a large bowl, finely chop beans. Stir in 3 tablespoons of the
barbecue mixture (reserving remaining for brushing) add remaining
ingredients
Form into 5 6 oz patties.
Heat olive oil in a cast iron or non-stick skillet over medium heat.
Grill burgers for approx. 3 minutes on one side. Turn and brush with
remaining barbecue/molasses mixture. Can turn and brush till desired
"color of doneness" is achieved.
Top with cheese and grill for another 2 minutes or till brown and
cheese is melted. Can turn and brush till desired "color of doneness"
is achieved.
Serve with lettuce, tomatoes, pickles, onions, ketchup and mustard on
a bun which has been grilled in butter.
   
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