By Candy, RN (Steele the Day)
One of the reasons we haven’t embraced meatless meals in the mainstream is because so many people are disappointed that the end result doesn’t taste like meat. We haven’t learned to enjoy the taste of a good healthy protein without meat. That’s understandable, as most of us grew up with meat as a main course.
This is a tasty sandwich that I hesitate to call a burger. It’s meatless, and not intended to be a meat “taste-alike.” It’s just a sandwich. The combination of rice and beans makes a complete protein and the variety of ingredients as well as the seasonings gives it fabulous flavor. It’s loaded with fiber and very filling.
I like to make these and freeze them for a quick run-out-the-door lunch. Warm it in the microwave, throw it on a bun (or not) and you have yourself a quick and tasty lunch.
This looks smashingly like the All-American burger, but it doesn’t taste like one.
It’s better.
Southwest Veggie Burgers
(makes 4 patties)
2 tablespoons molasses
2 tablespoons hickory barbeque Sauce
2 tablespoons canned beets -- chopped fine
1 tablespoon beet juice
1 -15 oz can black beans
4 tablespoons oat bran
2 cups brown rice (cooked)
1 egg
½ teaspoon ground cumin
1 teaspoon jalapeno, finely diced
1 teaspoon chili powder
2 tablespoons grated onion
½ teaspoon minced garlic
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
Stir together 2 T barbecue sauce and molasses. Set aside.
In a large bowl, mash beans, or process in food processor. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients. Form into four patties. Patties will become more firm if you refrigerate them for about an hour at this point, which makes them easier to flip.
Heat olive oil in a cast iron or non-stick skillet over medium heat. Cook burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Cook another 3 minutes.
Serve with your favorite condiments on a toasted bun.
Candy Steele is a registered nurse who has worked with cardiac patients for over thirty years. “Functional foods” have become her passion, and she enjoys sharing her love of cooking, a random life and a faithful Jesus with her friends at Steele (the Day). She is blessed with three grown children, a new daughter-in-law, and a kind and patient husband who only knows how to fix popcorn (but she’s OK with that).