Homemade Veggie Burger


I can't tell you enough how much I love San Diego, but I do miss ONE thing (aside from my friends and family in AZ) more than life itself . . . Houston's of course!

Houston's (aka Hillstone) has been a once a week visit for me since I was in high school.  I have so many favorites on the menu there, but my go-to is always the veggie burger.  I started ordering the veggie burger even before I was a vegetarian . . . It's that good!

In efforts to find some vegetarian comfort food, I started to search for something that would resemble the H town veggie burger and this is what I found.  It comes pretty dang close to the real thing! 

Veggie Burger

makes 4


  • 4 tablespoons hickory barbecue sauce
  • 1 tablespoon molasses
  • 1 (15 ounce) can black beans, drained
  • 2 cups cooked brown rice (I used quinoa here, but I prefer 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 (vegan sub: 1/4 cup canned pumpkin)
  • 2 teaspoons olive oil
  • 4 slices monterey jack cheese (optional)


  1. Stir together barbecue sauce and molasses. Set aside.
  2. 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. 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 (optional).