• Advanced Prep (Optional): You can make the burger "batter" ahead of time (Step 2 and 3) and let it rest in the fridge overnight so they're ready to shape and cook for dinner!
• Advanced Prep: Cook your potato of choice in the microwave or oven (boiling it will add too much moisture). To cook the potato(es) in the microwave, slice them in half lengthwise and place in a microwave safe bowl with a tablespoon or two of water. Cover with a paper towel and microwave for 5 minute increments until the potato is soft enough to smash with a fork. Measure the potato by mashing it into the measuring cup.
• Add the cooked rice, beans, onion, potato, cornmeal, barbecue sauce, garlic powder, chipotle powder, liquid smoke, salt and agave nectar in a food processor. Pulse a few times until chunky. Add the corn and pulse a few more times. Don’t pulse too long or the mixture will become overly soft and will be hard to form into patties.
• Place in a bowl, and refrigerate for at least 30 minutes (or overnight). This helps all the flavors marinate and leads to a sturdier burger.
• Shape the black bean burger mixture into thick patties—any size you choose. See the recipe notes below for some creative options!

Stovetop Cooking

• Heat a nonstick or well oiled pan over medium heat. Cook each patty on the pan for 15 minutes (or until lightly browned and crispy), flip, and cook the other side for another 15 minutes. Tip: If you try to slide your spatula under a patty and it doesn't lift up easily, then it isn’t ready—let it cook longer.

Oven Baking

• Preheat oven to 375°F. Place the patties on a baking sheet lined with parchment paper or a silicone mat, and bake for 25 minutes on each side, checking at 20 minutes to prevent overcooking. Remove from the oven and allow to cool and set for 5 minutes before handling.

To Serve

• Serve on buns with the toppings of your choice.