the ultimate veggie burger

By MelanieAnn

Ingredients

• barbecue sauce - 2 tbsp, hickory
• molasses - 1/2 tbsp, (I use black treacle)
• honey - 1 tbsp
• hoisin sauce - 2 tbsp
• black beans - 1 15 ounce can (about 2 cups), drained
• brown rice - 2 cups, cooked and diced,
• oat bran - 3 tbsp
• corn starch - 2 tbsp
• all-purpose flour - 1 tbsp
• onion - 2 tbsp, finely chopped
• beets - 2 tbsp canned, finely chopped
• beet juice - 2 tsp
• chili powder - 1 tsp
• cumin - 1/2 tsp, ground
• black pepper - 1/4 tsp
• kosher salt - 2 tsp
• jalapeno - 2 tbsp pickled, chopped
• egg white

Details

Adapted from comfortablefood.com

Preparation

Step 1

In a small bowl, mix together the first 4 ingredients.

In another large bowl, mash the beans and rice together. Add the barbeque sauce mixture, and mix well with a spoon.

Add the remaining ingredients, including the egg whites, and mix very well.
(at this point I like to run about ⅓ to ½ of the mixture through a meat grinder, then mix it back in with the remaining mixture. I find this helps to have a smoother, less grainy patty)

Form into equal patties – this recipe should make between 4 – 6 depending on size.

Grill the burgers in a hot skillet with a little oil (cast iron works great), until crispy on the outside and cooked through, about 6 minutes per side. Top with cheese if you like and enjoy!