Houston'S Restaurant Copycat Veggie Burgers

• 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)

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 which has been grilled in butter.

hickory barbecue sauce, molasses, black beans, brown rice, bran, onions, beets, beet juice, chili powder, ground cumin, black pepper, kosher salt, jalapeno pepper, egg, olive oil, cheese

Taken from www.food.com/recipe/houstons-restaurant-copycat-veggie-burgers-120426 (may not work)