This is my attempt to create a recipe for a veggie burger that rivals that of the restaurant Houston's. It's undeniably the best there is. The recipe is a bit complicated, and takes a while to make, so I usually quadruple it (at least) and freeze them. I think they actually cook better from the freezer anyway, so it's a win-win. If you're craving a the best veggie burger there is, and have the time and the will - give this recipe a try, you won't regret it.
- barbecue sauce - 2 tbsp, hickory
- molasses - ½ tbsp, (I use black treacle)
- honey - 1 tbsp
- hoisin sauce - 2 tbsp
- black beans - 1 15 ounce can (about 2 cups), drained
- brown rice - 2 cups, cooked and diced,
- oat bran - 3 tbsp
- corn starch - 2 tbsp
- all-purpose flour - 1 tbsp
- onion - 2 tbsp, finely chopped
- beets - 2 tbsp canned, finely chopped
- beet juice - 2 tsp
- chili powder - 1 tsp
- cumin - ½ tsp, ground
- black pepper - ¼ tsp
- kosher salt - 2 tsp
- jalapeno - 2 tbsp pickled, chopped
- egg whites - 2
- In a small bowl, mix together the first 4 ingredients.
- In another large bowl, mash the beans and rice together. Add the barbeque sauce mixture, and mix well with a spoon.
- Add the remaining ingredients, including the egg whites, and mix very well.
- (at this point I like to run about ⅓ to ½ of the mixture through a meat grinder, then mix it back in with the remaining mixture. I find this helps to have a smoother, less grainy patty)
- Form into equal patties – this recipe should make between 4 – 6 depending on size.
- Grill the burgers in a hot skillet with a little oil (cast iron works great), until crispy on the outside and cooked through, about 6 minutes per side. Top with cheese if you like and enjoy!