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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: : -

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.

4 burgers

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