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



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • Stir barbeque sauce and molasses together in a bowl.

  • 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.

  • Form burger mixture into 4 equal-size patties.

  • 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.

Cook's Note:

You can also add 1/2 teaspoon of chopped jalapeno peppers to spice it up.

Nutrition Facts

337.9 calories; protein 10.8g 22% DV; carbohydrates 65.9g 21% DV; fat 5.2g 8% DV; cholesterolmg; sodium 701.9mg 28% DV. Full Nutrition