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1
For the pickled onions: In a pot, combine the vinegar and brown sugar, and bring to a simmer.
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2
Whisk to dissolve the sugar.
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3
Add the onions and bring the pot back to a simmer and cook until the onions are tender.
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4
Remove from the heat and store the onions in their pickling liquid in a non-reactive container for at least 1 hour, but preferably overnight.
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5
For the burgers: In a bowl mash 1 1/2 pounds of the black beans.
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6
Add the remaining black beans to the bowl with the corn, rice, chili powder, cumin and coriander, and mix everything together by hand.
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7
Season with salt and pepper.
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8
Form the burger mixture into 6 patties and set aside.
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9
For the cream: In a bowl whisk together the sour cream, honey, lime juice and cilantro.
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10
Season with salt and pepper, and adjust the flavor with more honey if the dressing is too tart.
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11
For Plating: Heat a cast-iron griddle over high heat until it begins to smoke.
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12
Butter both sides of the buns and toast them on the griddle until golden brown.
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13
Heat the grapeseed oil on the griddle.
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14
Place the burgers on the griddle and sear the first side for about 3 minutes.
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15
Flip and cook the second side until seared and the center is hot, about more 3 minutes.
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16
In a bowl combine the arugula with 2 tablespoons of the prepared sour cream, a squeeze of lime juice and some salt.
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17
Spread the prepared sour cream on each side of the buns.
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18
Place the burgers on the bun and top each with 2 ounces of the pickled red onions and 1/2 cup of the arugula salad.
