Cook Rice & Bulgur

1. in a small saucepan, add ½ cup water and bring to a boil. Add brown rice, reduce heat to low and simmer, covered, until rice is cooked, about 15-20 minutes. The rice will still have a little crunch, which will add to the texture of the burger
2. In another small saucepan, add ½ cup water and bring to a boil. Add bulgur, reduce heat to low and simmer, covered, until bulgur is cooked, about 10 minutes

Cook Aromatics (Onion & Garlic)

1. While grains are cooking, in a medium sauté pan, heat 1 tbsp olive oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Season with a pinch each of salt and pepper. Add garlic and cook for another 1-2 minutes. Transfer to a medium bowl to cool while grains continue to cook

Add Remaining Ingredients

1. When brown rice and bulgur are done, transfer to the bowl with the cooled onion mixture. Allow the grains to cool slightly to the touch
2. Using the back of a spoon, gently mash black beans (leaving some whole) and add to the mixture
3. Add breadcrumbs, cumin and a pinch each of salt and pepper and stir to combine
4. Add enough of the beaten egg (almost all of the egg) to bind the mixture together
5. Add 1-2 tbsp of water depending on how much you need to hold the grains together and mix well. Mixture must be pretty wet in order to hold together

Shape Burger & Sear

1. Form mixture into 1 large patty. Don’t worry about the burger being perfectly flat – you can press down with a spatula to flatten the patty once it gets into the pan
2. Wipe out sauté pan used to cook the onions with a paper towel and heat 1 tbsp olive oil over medium heat
3. Wait until pan is good and hot before adding the burger and sear until a good crust forms on the bottom, about 5 minutes. Flip burger over and sear for another 5 minutes
4. Serve on favorite roll and top with desired condiments