Veggie Burgers with Barbeque Sauce recipe

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Ingredients

1 ½ cups water
¾ cup uncooked brown rice
4 tablespoons barbeque sauce
1 tablespoon molasses
1 (15 ounce) can black beans, drained
½ cup chopped sweet onion
½ cup panko bread crumbs, or more as needed
1 tablespoon chopped canned beets
1 teaspoon beet juice
½ teaspoon ground black pepper
1 pinch salt
1 tablespoon olive oil

Nutrition Info

337.9 calories
carbohydrate: 65.9 g
cholesterol: : -
fat: 5.2 g
fiber: 9.1 g
protein: 10.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 701.9 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 45 to 50 minutes. Remove from heat to cool slightly.

  2. Stir barbeque sauce and molasses together in a bowl.

  3. Mash beans in a bowl, stir in 3 tablespoons of the barbeque sauce-molasses mixture. Add rice, onion, beets, beet juice, black pepper, and salt, stir to combine. Refrigerate until firm, 15 to 30 minutes.

  4. Form burger mixture into 4 equal-size patties.

  5. Heat oil in a skillet over medium heat. Add burgers and cook for 2 minutes. Turn over and brush with remaining barbeque sauce-molasses mixture. Cook until golden and heated through, about 2 minutes more.

Recipe Yield

4 burgers

Recipe Note

This was my first time making this recipe. My fussy husband really liked it. Top with Monterey Jack cheese and serve on a bun.

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