Yields 4 servings
1 cup hickory barbecue sauce (Kraft Brand)
2 tablespoons molasses
2.5 cups canned black beans, drained (Goya Brand)
3/4 cup cooked drained brown rice
3/4 cup cooked drained red quinoa
¼ cup oatmeal
½ cup Spanish onions, finely chopped
¼ cup finely chopped canned beets
¼ cup finely chopped canned bell pepper (Piquillos)
¼ cup chopped pickled jalapeno peppers
3 tablespoons beet juice reduce
½ cup panko
1 tablespoon chili powder
½ teaspoon ground cumin
1 teaspoon black pepper
1.5 tablespoons kosher salt
2 egg whites
2 tablespoons finely chopped cilantro 
4 whole wheat hamburger buns, toasted
4 slices Jack cheese
4 slices sliced tomato
4 slices sliced onion
1 avocado split into quarters and sliced
1 cup wheatgrass wheatgrass
2 tablespoons worcestershire sauce


Make Barbecue Sauce:  Combine the barbecue sauce and molasses and set aside.

Make patties:  Using a fork or masher, mash black beans a large bowl. Stir in 3 tablespoons of the barbecue mixture (reserve remaining for brushing) along with remaining ingredients.  Form into four patties.

Cook Burgers:  Heat olive oil in a cast iron or non-stick skillet over medium. Sear burgers for 6-7 minutes on one side. Turn and brush with remaining barbecue/molasses mixture, cook another 6-7 minutes, top with jack cheese and melt.

Serve with: tomato & onion sliced, avocado sliced, wheatgrass, Worcestershire sauce, on a toasted whole wheat bun.