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Veggie Burgers with Barbeque Sauce

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"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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Ingredients

1 h 29 m servings 338 cals
Original recipe yields 4 servings (4 burgers)

Directions

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  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.

Footnotes

  • Cook's Note:
  • You can also add 1/2 teaspoon of chopped jalapeno peppers to spice it up.

Nutrition Facts


Per Serving: 338 calories; 5.2 g fat; 65.9 g carbohydrates; 10.8 g protein; 0 mg cholesterol; 702 mg sodium. Full nutrition

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