Houston's We Have a Veggie Burger
photo by DeeDee57
- Ready In:
- 3⁄4 cup yellow onion, minced
- 1 1⁄2 cups brown rice
- 1⁄2 cup oat bran
- 7 1⁄2 ounces minced prunes
- 3 1⁄2 cups garcia black beans
- 3⁄4 cup black bean juice
- 4 ounces minced beets
- 1 dash minced jalapeno
- 1 tablespoon paprika
- 1 cup soy sauce
- 1 teaspoon honey
- 1 teaspoon hoisin sauce
- 1 teaspoon molasses
- Makes 15 patties for freezing.
- Mix everything with brown rice, then layer patties between parchment paper squares before marinating and grilling.
- 1/4 teaspoon of minced jalapenos was enough for us, and we like spicy!
- Bake at 375 and watch for time. We pull them out when they look right.
- Dip let sit in marinade before grilling/baking.
Questions & Replies
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For the past 12 years Houston’s has set the standard by which I judge all other veggie burgers. This sounds closer than any other copycat recipe I’ve seen online to the real thing as based on what I’ve gotten them to tell me at the restaurants. The only thing missing is the fact that they grill theirs over burning hickory. My wife recently bought me a grill and this is on my short list of things to make next.
I've made a copycat recipe of Houston's veggie burger a bunch of times. this recipe is missing a lot of things... saute 4 garlic cloves with the onion omit black bean juice reduce rice to 2 cups dry out black beans in the oven briefly add a little chili powder, a little more cumin, and some black pepper Another problem with this recipe is there is no binder. I use a "flax egg" so that its vegan. 6 tablespoons water and 2 tablespoons ground flax- let it sit for 10 minutes to thicken, then add to the recipe. alternatively, you could use 2 egg whites to bind it.