Shutters' Vegetarian Burger

Sauce

cup barbecue sauce

¼ up soy sauce

2 tablespoons hoisin sauce

2 tablespoons molasses

Burgers

1 can (15 ounces) black beans, drained

2 cups cooked, cooled brown rice

1 tablespoon oat bran or wheat germ

2 tablespoons minced onion

1 tablespoon minced garlic

2 tablespoons finely chopped canned beets

1 tablespoon minced jalapeno pepper

2 teaspoons extra-virgin olive oil, plus more for cooking

teaspoon ground cumin

teaspoon chili powder

Kosher salt and freshly ground pepper

1 large egg white, beaten with a fork

6 slices Monterey jack or sharp Cheddar cheese (optional)

6 whole-grain or sprouted-wheat buns, for serving

Shredded lettuce, sliced tomatoes, pickles, for garnish

In a small bowl, mix all of the sauce ingredients, stirring until smooth. This makes twice as much as called for in the recipe, because we liked to use it in place of ketchup when serving. If you prefer ketchup or another topping, halve this recipe. Set aside. (If you are refrigerating the burger mix, refrigerate the sauce as well.)

In a large bowl, mash the beans with a potato masher or fork. Stir in 3 tablespoons of the sauce. Stir in the remaining burger ingredients, mixing well before adding the egg whites. If you have time, cover and chill this mixture for several hours or overnight. This helps the burgers stick together, but not enough to prevent you from cooking them immediately if you don't have the time to chill them.

Form into 6 patties each about 1 inch thick. Brush generously with some of the remaining sauce.

Heat the oven to its lowest setting. Cover the bottom of a large, nonstick or cast-iron skillet with a film of oil, and heat over medium-high heat until quite hot. Gently place the patties on the skillet (Do not crowd; work in batches if you don't have room) and cook about 4 minutes. Carefully flip the burgers and cook 4 minutes more. Place a slice of cheese on top of each burger if desired, cover the skillet (use a cookie sheet if you don't have a lid), reduce heat to medium-low and cook until the cheese melts, about 2 minutes. Carefully transfer the burgers to a platter and keep warm in the oven.

Split the buns and put them, cut side down, in the skillet to toast. Place the burgers on the buns and serve with garnishes and remaining sauce, if desired.

Serves six

"The Summertime Anytime Cookbook" by Dana Slatkin (2008 Clarkson Potter, PRICE)