Cook the rice according to package instructions.
Rinse the black beans well and mash them thoroughly with a slotted spoon in a large bowl.
Dice white onion. Pan fry with 1 tablespoon of oil for 3-4 minutes. Sprinkle with salt and pepper.
In a small bowl, mix the panko with the spices.
Add 1 cup of the rice to the beans and mix together. Then stir in the onions and panko mixture.
Add in the honey and BBQ sauce. Check the texture. You want a moist, but thick mixture. You can adjust the texture by adding more BBQ sauce or panko accordingly.
Form patties using a hamburger press or by hand with plastic wrap. We were able to make 4 patties that were about 5 ounces each.
Brush a grill or skillet with oil. Cook patties for 3-4 minutes per side, covered if on the grill. Pack the patty with a spatula on the grill for better grill marks. For a crispier crust, leave on a bit longer (will result in less discernible grill marks).
Dress burger with bun and preferred toppings.
Enjoy! :) [Yes, that is the 10th step!]
Wrap grilled burgers in plastic and seal to freeze. They will keep for up to 6 months. Thaw and reheat in oven.
BONUS DISH: Our toddlers were hating on veggie burgers for awhile so we reheated these, covered in ketchup, served them bun-less, and called it meatloaf. They were a hit!