Houstons Veggie Burger - My Copycat Attempt

I have always loved the veggie burger at Houstons.  I'm going to take a shot at it myself.

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 peppers, chopped


• 1 egg whites, add more if needed (to bind)


• 2 teaspoons olive oil


• 4 slices monterey jack cheese

PREPARATION

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.  A little avocado might be a nice touch as well.