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)

Directions:

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.