Houston’s Restaurant Copycat Veggie Burgers

The first time I bit into a veggie burger at Houston’s, or Hillstone as it’s sometimes known, it wasn’t the fact that it was meatless that grabbed my attention—it was the flavor. Each bite was an explosion of savory, smoky, and slightly sweet notes, with a texture that was both hearty and satisfying. It was a far cry from the dry, bland veggie burgers I’d encountered before. I remember thinking, “There has to be a way to recreate this magic at home!” After many attempts, I’ve come remarkably close, and I’m excited to share this recipe with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 4 minutes
• Total Time: 24 minutes
• Servings: 4
• Yield: 4 burgers
• Dietary Type: Vegetarian (can be vegan without cheese)

Ingredients

• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices Monterey Jack cheese (optional)
• Buns, lettuce, tomatoes, pickles, onions, and mustard for serving

Equipment Needed

• Large bowl
• Cast iron or non-stick skillet
• Measuring spoons and cups
• Fork or potato masher
• Knife
• Cutting board

Instructions

1. Begin by preparing the barbecue sauce mixture: In a small bowl, stir together the hickory barbecue sauce and molasses until well combined. Set aside. You’ll use this both inside the burger mixture and as a glaze.

2. In a large bowl, mash the drained black beans with a fork or potato masher. You want a mostly smooth consistency but leaving some texture is fine.

3. Add 3 tablespoons of the barbecue/molasses mixture to the mashed beans (reserving the remaining sauce for brushing the burgers later).

4. Add the remaining ingredients to the bowl: cooked brown rice, oat bran, finely chopped onions, finely chopped canned beets, beet juice, chili powder, ground cumin, black pepper, kosher salt, chopped pickled jalapeno pepper, and egg white.

5. Mix all the ingredients thoroughly with your hands until everything is evenly distributed. The mixture should hold together when pressed. If it seems too dry, add a little more egg white, a teaspoon at a time, until it reaches the desired consistency.

6. Divide the mixture into four equal portions. Form each portion into a patty, about 6 oz each. Gently press the patties to flatten them slightly. They should be firm enough to hold their shape without crumbling.

7. Heat the olive oil in a cast iron or non-stick skillet over medium heat. Make sure the skillet is hot before adding the patties to ensure a good sear.

8. Carefully place the veggie burgers in the hot skillet. Grill the burgers for 2 minutes on one side, allowing them to develop a nice crust.

9. Turn the burgers and brush the cooked side with the remaining barbecue/molasses mixture. This will create a delicious glaze that caramelizes as it cooks.

10. If using, top each burger with a slice of Monterey Jack cheese.

11. Continue to grill for another 2 minutes, or until the cheese is melted and bubbly. Keep an eye on the burgers to prevent them from burning. Adjust the heat if necessary.

12. Serve immediately on buns, topped with your favorite burger fixings like lettuce, tomatoes, pickles, onions, and mustard. For a truly authentic Houston’s experience, grill the buns in butter before adding the burger.

Expert Tips & Tricks

• Don’t overmix: Overmixing can lead to a dense, tough burger. Mix just until the ingredients are combined.
• Chill the patties: For even firmer patties, chill them in the refrigerator for about 30 minutes before cooking. This helps them hold their shape better during grilling.
• Adjust the spice: If you’re sensitive to spice, reduce the amount of pickled jalapeno. For a spicier burger, add a pinch of cayenne pepper.
• Beet juice substitute: If you don’t have beet juice on hand, you can use a tablespoon of water or vegetable broth instead. The beet juice adds a subtle sweetness and color.
• Smoked paprika: A pinch of smoked paprika can enhance the smoky flavor of the burger. Add it along with the other spices.
• Pan Choice: While a non-stick pan works fine, a cast iron skillet will give you the best sear and crust on your veggie burgers.
• Binding Agent: If you don’t have egg white, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Serving & Storage Suggestions

Serve these veggie burgers hot off the grill on your favorite toasted buns with all the classic burger toppings. They pair wonderfully with a side of crispy french fries, coleslaw, or a simple green salad.

Leftover veggie burgers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can pan-fry them in a little oil, microwave them, or bake them in a preheated oven at 350°F (175°C) until heated through. They can also be frozen for longer storage. Wrap each burger individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

(Estimated per serving, without bun and toppings)

Nutrient	Amount per Serving	% Daily Value
Calories	282 kcal	14%
Total Fat	4g	5%
Saturated Fat	1g	3%
Cholesterol	0mg	0%
Sodium	777mg	33%
Total Carbohydrate	53g	19%
Dietary Fiber	9g	32%
Sugars	7g	–
Protein	10g	20%

Variations & Substitutions

• Vegan Version: Omit the egg white and Monterey Jack cheese. Use a flax egg as a binder instead of the egg white and your favorite plant-based cheese alternative.
• Gluten-Free: Ensure your barbecue sauce and oat bran are certified gluten-free. Serve on gluten-free buns.
• Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the burger mixture for extra heat.
• Different Beans: You can substitute other types of beans, such as pinto beans or kidney beans, for the black beans. Just make sure to drain them well before mashing.
• Grain Options: Instead of brown rice, try using quinoa, farro, or even couscous.
• Vegetable Boost: Add grated carrots, zucchini, or bell peppers to the burger mixture for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I make these veggie burgers ahead of time?

A: Yes, you can prepare the burger patties ahead of time and store them in the refrigerator for up to 24 hours before cooking. This can save you time on busy weeknights.

Q: How do I prevent the veggie burgers from falling apart?

A: Make sure to thoroughly mix all the ingredients and use enough binder (egg white or flax egg) to hold the mixture together. Chilling the patties before cooking can also help them retain their shape.

Q: Can I bake these veggie burgers instead of grilling them?

A: Yes, you can bake the veggie burgers in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they are heated through and slightly browned.

Q: What’s the best way to toast the buns?

A: For a truly delicious burger, spread the inside of the buns with butter and grill them in a skillet or on a griddle until they are golden brown.

Q: Can I freeze these veggie burgers?

A: Yes, these veggie burgers freeze well. Wrap each patty individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Final Thoughts

I hope this recipe brings a little bit of that Houston’s magic to your own kitchen. Don’t be afraid to experiment with different variations and toppings to create your perfect veggie burger. This isn’t just a recipe; it’s a starting point for your own culinary adventure. Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this recipe is sure to be a hit. Enjoy!