If you’ve ever – or never, for that matter – had veggie burgers, be prepared for pure shock and awe as you’re completely overwhelmed by how incredible these meatless burgers are!  I’ve adapted this recipe, with a good amount of changes, from the infamous Houston’s restaurant veggie burgers.

These are so full of tangy flavor and zing, but unbelievably nutritious, your kids would totally gag if they knew how healthy these burgers are.  Serve them with baked sweet potato fries and some green veggies and you’re set for an explosion of taste.

Ingredients

• 4 T hickory barbecue sauce
• 1 T molasses
• 1 T honey
• 1 T hoisin sauce
• 2 t low-sodium soy sauce
• 2 C brown rice, cooked
• 1 (15-oz.) can black beans, drained but not rinsed
• 2 T oats or oat bran
• 1/2 C onions, finely chopped
• 3 large garlic cloves, finely chopped
• 1 T pickled jalapeno peppers, chopped
• 3 T canned beets, finely chopped
• 1.5 T beet juice from can
• 1 t chili powder
• 1/4 t ground cumin
• 2T ground flax seeds or flax meal (optional – purely for health benefits as they don’t affect the taste)
• fresh ground pepper and salt to taste
• 1 egg white (or more as needed) to bind
• 2 T olive oil
• 4 slices monterey jack cheese (optional, reduced fat if desired)
• 4 buns, lightly toasted

1. Cook the brown rice per package instructions.  Let cool while you assemble the rest of the ingredients.
2. In a small bowl, stir together the first 5 ingredients and set aside.
3. In large bowl, mash beans, then add remaining ingredients, including cooked brown rice, up through the egg white.  Stir to combine.
4. Heat griddle or skillet with olive oil.  Shape 4 burgers and carefully dip or spoon all sides with generous amount of sauce just before putting on the hot pan.
5. Cook 2-3 minutes on each side, adding cheese on the final side, until melted and the burgers are caramelized and browned.
6. Serve on toasted bun with normal burger condiments, and any extra sauce.