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Place rice in a large pot along with the water.
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Set over high heat and bring to a boil (keep the pot uncovered).
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Once it hits a boil reduce heat to a simmer, cover the pot and let it simmer for 25-30 minutes or until firm but not mushy.
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Remove from heat, drain off any excess water and set aside.
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Meanwhile, either dice the onion and beets (small dice) or use a food processor to pulverize them into tiny bits.
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I used the food processor and it worked well and seemed to cut back on my cooking time.
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Heat a teaspoon of olive oil in a saute pan set over medium heat.
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Add onion and cook until translucent, about 5 minutes.
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Add beets and cook until softened, another 5-6 minutes.
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Add garlic and stir until fragrant, about 1 minute.
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Pour the cider vinegar into the pan and use a spatula to scrape up any bits that have stuck to the bottom of the pan.
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Remove from heat and set this mixture aside.
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Place the black beans into a large bowl and use a pastry cutter to mash them up.
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They dont have to be a paste, but you want them to be broken up a bit.
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You shouldnt have many whole beans left.
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Into the bowl with the beans, add the cooked rice, the onion mixture, lemon juice, tablespoon of oil, parsley, coriander, paprika, salt, pepper, and chipotle/adobo sauce.
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Stir together with a wooden spoon or with your hands.
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I prefer to just take off my rings and have at it!
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Taste.
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This is the beauty of a veggie burger.
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Theres no raw meat so you can taste and adjust the seasonings as you like.
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Want it a little spicier/smokier?
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Add chipotle and paprika.
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Needs more salt or a little tang?
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Add more lemon juice or vinegar.
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When the taste is right, add the flour and mix it in until no white remains.
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The mixture should thicken slightly.
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Use your hands to shape the mixture into 5 patties and place them on a baking sheet.
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To cook on the grill: Place burgers on a veggie tray on a preheated medium-high heat grill.
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Cover the grill and cook for 7 minutes.
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Flip the burgers, add slices of cheese, cover and cook for an additional 5-7 minutes or until heated through.
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To cook in a cast iron skillet: Heat skillet over medium-high heat.
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Add a teaspoon of oil and allow it to warm up (it should look shimmery and flow easily throughout the pan).
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Add the patties into the skillet (it should sizzle!)
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and cook for 3 minutes.
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Flip, add the cheese, and cook an additional 3 minutes on the opposite side.
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Grill or toast your buns using your desired method, if you want them toasted.
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To serve, place a burger on the bottom half of each grilled or toasted bun.
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Top with a slice of tomato, fresh greens (if you have them), and Dijon mustard.
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Leftover patties keep well in the fridge or freezer.
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Recipe adapted from The Kitchn.
