Here’s our recipe:

4 tbsp Hickory barbecue sauce
1 tbsp Molasses
1 (15 ounce) can Black Beans, rinsed & drained well
2 cups cooked Brown Rice
1 tbsp Oat Bran
2 tbsp Onions, finely chopped
1 tbsp finely chopped Canned Beets
1 tsp Beet Juice
1/2 tsp Chili Powder
1/4 tsp Black Pepper
1 tsp Kosher Salt
1 tbsp Pickled Jalapeno Pepper, chopped
1 Egg White, add more if needed (to bind)
2 tsp Olive Oil
4 slices Cheddar Cheese

Stir together barbecue sauce and molasses. Set aside. 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. Heat olive oil in a cast iron or non-stick sauté pan over medium heat. Sauté burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with cheddar cheese and grill for another 2 minutes or until cheese is melted.
Serve with lettuce, tomatoes and pickles on a grilled bun.