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)


  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.

About the Teacher

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Matthew Douzart
The former Executive Director of Yoga international and the Himalayan Institute, Matthew Douzart helped... Read more