Timothy O'Toole's Veggie Burger

2 ½ cups canned black beans, rinsed and drained

4 cups cooked brown rice, cooled

2 tablespoons oat bran

1/4 cup finely chopped onion

2 tablespoon finely chopped pickled beets

2 tablespoons diced pickled jalapenos

½ teaspoon ground cumin

2 teaspoons chili powder

¼ cup chipotle barbecue sauce, or favorite spicy barbecue sauce

2 teaspoons beet juice

½ teaspoon black pepper

2 teaspoons kosher salt

2 tablespoons molasses

2 egg whites

Mash beans in a large bowl. Add rice, oat bran, onion, beets, jalapenos, cumin, chili powder, barbecue sauce, beet juice, pepper, salt, molasses and egg whites and mix until well combined. The mixture should be firm and sticky. Form into patties.

To cook: Heat a non-stick skillet with a small amount of oil to coat the bottom. Place patty in the hot skillet and cook about 2 minutes per side to heat through and carmelize. Serve on a bun with your favorite condiments.

Chef Sean O'Brien, Timothy O'Toole's Chicago Pub, Gurnee