hardcase

VEGGIE BURGERS
5 servings

4 tablespoons hickory barbecue sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained & finely chopped
2 cups cooked brown rice
1 tablespoon, wheat bran or oat bran
2 tablespoons oatmeal
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 fresh ground black pepper
1 teaspoon sea or kosher salt
1/2 cup bread crumbs
1 tablespoon fresh jalapeno pepper, chopped fine (more or less depending on spicyness desired. I used 1/2 of one)
2 egg whites
1 tsp fresh garlic chopped fine
**1/4 cup flour approx.(optional)
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5 slices chetter cheese or monterey jack cheese (optional)

2 teaspoons olive oil(for pan)approx.

1.Stir together barbecue sauce and molasses. Set aside.
2.In a large bowl, finely chop beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) add remaining ingredients -- rice through egg whites.
3.Form into 5 6 oz patties. **Use approx. 1/4 cup flour so it isn't so sticky,sprinkle in bowl and mix up,flour not necessary if using bread crumbs,
4.Heat olive oil in a cast iron or non-stick skillet over medium heat.
5.cook burgers for approx. 2 minutes on one side.
6.Turn and brush with remaining barbecue/molasses mixture. Top with cheese and grill for another 2 minutes or till brown and cheese is melted. Can turn and brush till desired "color of doneness" is achieved.

Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Samm

Wow this sounds so delicious, I am going to try this for a weekend brunch, Thanks....I just hope it turns out as good as it sounds.