Houston's Veggie Burgers

    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
    1/4 teaspoon black pepper
    1 teaspoon kosher salt
    1 tablespoon pickled jalapeno peppers, chopped
    1 egg white
    2 teaspoons olive oil
    4 slices monterey jack cheese

Stir together barbecue sauce and molasses. Set aside. In a large
bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture
(reserving remaining for brushing) and remaining ingredients except
oil and cheese. Form into four 6 oz. patties.

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.

Serve with lettuce, tomatoes, pickles, onions and mustard on a bun
which has been grilled in butter.