A great spicy sandwich that everyone enjoys. Top with Pico de Gallo (page 258) for an extra burst of flavor.

• (15 oz) can black beans, drained and rinsed
•   ½ cup cooked rice, chilled
•   ¼ cup fat-free barbecue sauce
•   ¼ cup quick cooking oats
• 2 tablespoons cooked beets, fresh or canned
• 3 tablespoons onion, minced
• 1 jalapeño, seeded, finely minced
• 2 teaspoons vegan Worcestershire 
• 1 teaspoon garlic, minced
• 1 teaspoon chili powder
•   ¼ teaspoon ground cumin
•   ¼ teaspoon freshly ground pepper
• ⅛ teaspoon cayenne pepper 
• Salt, to taste
•   Glaze (optional, recipe below)
•   Buns
•   Pico de Gallo, optional

Place beans in large bowl and mash with a fork or potato masher. Leave chunky to create texture. Shred the cooked beets with a grater. Add remaining ingredients and mix well. Let flavors marry together for about 10-15 minutes. Form mixture into patties (makes about 6 burgers). Patties can be placed on a dish, covered and refrigerated until ready to cook, or wrapped and frozen. Heat non-stick grill to medium-high heat. Place burgers on grill and cook until browned on bottom side, then flip. If using glaze, brush on each side of burger while grilling. Continue to cook until both sides are browned. Cooked burgers can be kept in a warm oven on a baking sheet until ready to serve. Top with pico de gallo, any of your favorite vegetables or condiments on a warm bun.

   Glaze

• 2 tablespoons soy sauce

• ¼ cup spicy BBQ sauce

Mix together ingredients with a spoon and set aside until needed.

Hint:

Spread soy sauce glaze on the bun for added flavor.