Houston’s Copycat Veggie Burger

This recipe is still under construction. It’s really freakin’ good, but the patties are a little loose. I’m working on solutions for that.

Ingredients:

  • 1 tablespoon honey (or agave nectar if vegan)
  • 1 tablespoon molasses
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce

  • 1 teaspoon olive oil
  • 2 tablespoons onions, finely chopped
  • 2 garlic cloves, minced

  • 1 (15 ounce) can black beans, drained, rinsed, and mashed
  • 2 cups cooked brown rice
  • 3 tablespoon oat bran
  • 1 tablespoon canned beets, finely chopped
  • 1 tablespoon jalapeno pepper, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 egg, beaten (1 tablespoon cornstarch if vegan)

  • 2 teaspoons olive oil (optional depending on cooking method)
  • 4 slices monterey jack cheese (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Stir together barbecue sauce and molasses. Set aside.
  3. In a small skillet, cook garlic and onion over medium high heat until onion is translucent.
  4. Meanwhile, in a large bowl, combine mashed beans through egg. Add onion mixture. Add enough honey mixture to moisten, reserving the rest for cooking. Divide into four 6 oz patties (I spooned the mixture into a plastic wrap lined ramekin).
  5. Transfer patties to a parchment paper lined baking sheet & bake for 25 minutes at 350 degrees. Let patties cool and refrigerate for 2 hours minimum.
  6. 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 honey mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted. If grilling on an outdoor grill, place burgers on a bed of tinfoil.

Serve with Sweet Potato Fries. YUM!