Directions

Put the rice in the bowl of a food processor pulse the machine until the rice has broken down but still has some texture. Don’t process into a paste, but break down the rice so there are no big pieces.

Remove the rice to a bowl, and then put the black beans in and do the same thing. Measure out 1/2 cup of the processed beans and add to the bowl.

Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl (I used 1/2 cup measured after processing)

Add the shredded zucchini, bread crumbs, beaten egg Tuscan Herb Olive Oil and Italian Herb Balsamic and spices, fresh cracked black pepper, and mix everything together until completely combined.

Mixture should resemble a meatloaf or meatball mixture. If it seems overly wet, add a bit more bread crumbs.

Using an ice cream scoop or spoon, take a fourth of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten using gentle even pressure to press the burger into a round.

Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.

Grease your pan with EVOO and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate.

Add  Goat cheese to the Artisan bread or bun serve with favorite Aioli and greens and serve.