Adapted to be similar to Houston's Vegge Burger
Black Bean and Brown Rice Veggie Burgers ••2 tbsp soy sauce 2 tbsp honey •2 tbsp molasses •2 tbsp hoisin •1 1/2 cups cooked brown rice (1/2 cup uncooked) •15 oz can black beans, drained, rinsed and diced •1 tsp butter •1/2 onion, minced •5 cloves garlic, minced •1/4 cup beet, finely diced •1/4-1/2 cup oat bran •2 seeded jalapenos, minced •6 prunes, minced •1 tsp salt •1 tsp ancho chili powder •1 tsp smoked paprika •cracked pepper •1 tsp cumin •4-6 slices Monterrey Jack cheese 1.In a small bowl combine soy, honey, molasses, and hoisin to make basting sauce. 2.In a large bowl combine diced black beans and cooked rice. 3.In a skillet, melt butter over medium heat. Saute onions and garlic until soft and the pan is dry. 4.Add onions, beet, 1/4 cup oat bran, minced jalapeno, minced prunes, and spices to bean mixture. Stir to combine. 5.Evaluate how well your veggie mixture holds into patties. If the mixture seems too dry or chunky, add basting sauce by the teaspoon until moist enough to stick. If the mixture seems too wet, add a bit more oat bran. 6.Shape veggie mixture into 4-6 patties and place on squares of wax paper. Chill patties at least one hour. 7.To cook, brush patties with basting sauce and place on a hot grill or skillet. Cook about 5 minutes then bast again and gently flip. 8.Cook about 5 more minutes and cover with cheese if using. Cook until cheese is melted. Gently remove burgers to serving plate. 9.Serve with your favorite burger toppings on toasted buns. The basting sauce is essential for helping the burger get a nice char on it but it will burn if you are not careful.