1tablespoonpickled jalapeno pepperchopped (I used fresh)
1egg whiteadd more if needed (to bind)
4slicesmonterey jack cheeseoptional – I didn’t use
Stir together barbecue sauce and molasses. Set aside. In a large bowl or food processor, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing), rice, oat bran, onions, beet and beet juice, chili powder, cumin, salt and pepper, jalapeno, and egg white.
Form mixture into four 6 oz patties. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for ~5 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack, if using, and grill for another 2 minutes or until cheese is melted. Serve with your favorite toppings (lettuce, tomatoes, pickles, onions and mustard) on a bun which has been grilled in butter.