*Tips for Success:

• Burger Patty Mixture: Do not place everything into a food processor to process.  We tried that and the mixture becomes too wet and muddy.  After you process the ingredients in Step 4 to a mince, then add the black beans and pulse just until they are broken up.  Do not over-process them.  You still want to see some small pieces of black beans in the mixture, then dump the mixture into a large bowl and add in the other ingredients and mix by hand.  Note: If you do accidentally over-process the mixture and it is too wet, place in the refrigerator for 30 minutes or longer until the mixture is no longer too wet to handle.
• Pickled Jalapeno Peppers: It can be a little challenging measuring out pickled jalapeno peppers onto a tablespoon, just make sure you kind of smashed them onto the tablespoon to get a good solid measurement. Also, make sure you don’t get any of the juice (brine) with it as it can add extra moisture resulting in a mushy burger.  We laid some out onto a paper towel then placed them onto the tablespoon pressing downward to get a solid measurement.
• Burger Formation: Pack the burger in your hand to form a cohesive ball, then press down while still in your hands and form a flattened disk.  This recipe makes 4 large burgers or 5 to 5 medium burgers.
• Thickness of the burger: The thickness of this burger is another area within your control.  We made multiple kitchen tests and preferred a 1-inch thick burger.  You can make them thinner, but you may need to adjust your oven time if you plan to make more than 4 burgers.
• Burger Moistness: This is a moist, tender burger.  If you prefer a drier burger, just bake it longer, 20 minutes on each side (or longer).  We felt 20 minutes, then 15 minutes on the flip side worked perfectly for 4 burgers.
• Refrigerated Rice: It is important to use rice that has been cooked and cooled in the refrigerator.  Using freshly made rice will result in a gummy burger.
• Vegan Pickled Jalapeno Raspberry Burger Sauce: This sauce is amazing on this burger.  We suggest making the sauce first and refrigerating it before making the burger so it can tighten up in the fridge.  We put ours in the freezer to speed up the process.  If you make the sauce the day before, just pop it in the fridge until ready to use it.

*Notes Continued:

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.

*Pickled Jalapenos:  We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers.  Be sure to select a mild (“tamed”) pickled jalapeno.  Fresh jalapenos do not work as well.

*Rolled Oats:  Use whole grain rolled oats, not instant oats. We used Bob’s Red Mill Rolled Oats (Whole Grain) .

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  5 to 6 burgers

*Storage:  Refrigerate and use within 7 days.  Freezes well.