Combine barbecue sauce and molasses in a small bowl. Set aside a portion for brushing the burgers later.

In a large bowl, mash the drained black beans until mostly smooth but still slightly chunky.

Add the cooked brown rice, oat bran, finely chopped onions, finely chopped canned beets, beet juice, chili powder, ground cumin, black pepper, kosher salt, and chopped pickled jalapeno pepper to the mashed beans.

Incorporate the egg white to help bind the mixture. Add more egg white if needed to achieve a firm consistency.

Thoroughly mix all ingredients until well combined.

Divide the mixture into four equal portions and form each portion into a 6 oz patty.

Heat olive oil in a cast iron or non-stick skillet over medium heat.

Carefully place the veggie burgers in the hot skillet.

Grill the burgers for approximately 2 minutes on one side, until lightly browned.

Flip the burgers and brush the top side with the reserved barbecue/molasses mixture.

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

Continue grilling for another 2 minutes, or until the cheese is melted and the burgers are heated through.

Serve the veggie burgers on grilled buns with lettuce, tomatoes, pickles, onions, and mustard.