Hearty BBQ Veggie Burgers

Ingredients to make four (4) Paties:

  • 4 tablespoons hickory barbecue sauce
  • 1 tablespoon molasses
  • 1 (15 ounce) can black beans, drained
  • 2 cups cooked brown rice
  • ½ cup 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)

Prep Time: 20 mins Total Time: 30 mins


  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.
  3. Form into four 6 oz patties.
  4. 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.
  5. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

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Matthew Douzart

Matthew Douzart

The former Executive Director of Yoga international and the Himalayan Institute, Matthew Douzart helped launch the YogaInternational.com website and oversaw reorganization of the Himalayan... Read more>>  

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