Houston’s Veggie Burger

Step 1

Add the beans to a large mixing bowl. Gently pat beans dry with a paper towel. Using the back side of a fork or potato masher, mash beans until smooth and pasty.

Step 2

Heat a small skillet over medium heat.

Step 3

When hot, add the oil, onion and garlic. Sauté 3 minutes then transfer to the bowl with the beans.

Step 4

In a small bowl, add the paprika, cumin, chili powder, salt and pepper. Mix until combined then add to the large bowl.

Step 5

Using the same small bowl, mix the BBQ sauce and molasses until thoroughly combined.

Step 6

Add 3 tablespoons of the mixture to the large bowl and set aside the rest for basting during cooking

Step 7

In a food processor fitted with a metal blade, process oats until fine.

Step 8

Add the oats to the large bowl with the beans, veggies and sauce.

Step 9

Add the rice, beets, beet juice and egg and mix everything until combined.

Step 10

Using your hands, form the mixture into 4 patties, about 5 ½ ounces each. Place patties on a freezer safe plate and freeze for 30 minutes. Alternatively, you can put them in the refrigerator for 2 hours or more.

Step 11

Heat a large flat skillet over medium heat. Spray with oil and, using a spatula, transfer patties to the skillet.

Step 12

Cook the patties for 5 minutes, carefully flip with the spatula, baste with the remaining sauce and cook an additional 5 minutes. Add cheese during the last 2 minutes, if using.

Step 13

With the spatula, place each patty on a bun and top with your desired toppings.