1/2 Cup Rice
1 14.5 oz can of Black Beans, drained and rinsed.
1 Onion, diced
1/2 Zucchini, diced
2 tsp Black Garlic Powder
1 tsp Cumin, Ground
Salt and Pepper to taste
1/2 tsp Paslila Chile Powder (optional)
2 tsp Extra Virgin Olive Oil
Cook rice according to package directions and set aside.
Heat 1 tsp of olive oil in a pan. Sauté the diced onion and zucchini until onion is browned and fragrant, about 7-8 minutes. Add the black beans and spices, and cook an additional 5-7 minutes.
Remove pan from heat and transfer about 2/3 of the zucchini-onion-bean mixture into a blender or food processor. Pulse/blend for just a few seconds, so that ingredients are pulverized, but not quite completely smooth. Add this mixture back into the pan, along with the cooked rice. Mix until thoroughly combined.
Allow the bean-vegetable-rice mixture to cool for ten minutes. Divide into eight equal-sized portions and shape into “burger” patties. Heat 1 tsp olive oil in a pan and fry the burgers, 4-5 minutes per side.
Leftovers can be stored, in a resealable bag, in the fridge for up to a week.