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Houstons Restaurant Copycat Veggie

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Ingredients

Adjust Servings:

	4 tablespoons hickory barbecue sauce
	1 tablespoon molasses
	1 15 ounce can black beans, drained
	2 cups cooked brown rice
	1 tablespoon oat bran
	2 tablespoons onions, finely chopped
	1 tablespoon finely chopped canned beets
	1 teaspoon beet juice
	1 teaspoon chili powder
	1/4 teaspoon ground cumin

Nutritional information

281.5

Calories

34 g

Calories From Fat

3.8 g

Total Fat

0.6 g

Saturated Fat

0 mg

Cholesterol

776.6 mg

Sodium

52.6 g

Carbs

9.2 g

Dietary Fiber

7.2 g

Sugars

10.4 g

Protein

246 g

Serving Size

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Houstons Restaurant Copycat Veggie

Name: Houstons Restaurant Copycat Veggie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: : 4; : 1; : 1; : 2; : 1; : 2; : 1; : 1; : 1; : 1/4

Features:

Cuisine:

American

Excellent!! I loved the flavor and texture of this burger and yes, I did tweak the recipe slightly. used homemade pinto beans instead of black beans, used smoked paprika instead of the cumin, added a couple drops of liquid smoke, and used ground flax instead of oat bran. The flavors all work really well together, especially with the the sauce that gets brushed on the burgers. I had the same issue as other reviewers about with the mixture being too wet so I may add more flax next time as a binder and let it sit a while before cooking. This recipe is a total keeper and I look forward to making these again!

50 min
Serves 4
Easy

Ingredients

Directions

Houston’s Restaurant Copycat Veggie Burgers, This is a recipe I am slowly trying to clone. So far, this is the closest I’ve come. I’m not so sure Houston’s uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston’s definitely grills their buns in butter, so that’s probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don’t have premium yet and can’t email you all thank yous, but I’m reading the reviews and appreciate the input., Excellent!! I loved the flavor and texture of this burger and yes, I did tweak the recipe slightly. used homemade pinto beans instead of black beans, used smoked paprika instead of the cumin, added a couple drops of liquid smoke, and used ground flax instead of oat bran. The flavors all work really well together, especially with the the sauce that gets brushed on the burgers. I had the same issue as other reviewers about with the mixture being too wet so I may add more flax next time as a binder and let it sit a while before cooking. This recipe is a total keeper and I look forward to making these again!, These were bland and fell apart. Basically beans and rice in mounds. Will not make again.

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Steps

1 Done	Stir Together Barbecue Sauce and Molasses. Set Aside.
2 Done	in a Large Bowl, Mash Beans. Stir in 3 Tablespoons of the Barbecue Mixture Reserving Remaining For Brushing and Remaining Ingredients -- Rice Through Egg White. Form Into Four 6 Oz Patties.
3 Done	Heat Olive Oil in a Cast Iron or Non-Stick Skillet Over Medium. Grill Burgers For 2 Minutes on One Side. Turn and Brush With Remaining Barbecue/Molasses Mixture. Top With Monterey Jack and Grill For Another 2 Minutes or Until Cheese Is Melted.
4 Done	Serve With Lettuce, Tomatoes, Pickles, Onions and Mustard on a Bun Which Has Been Grilled in Butter.