Veggie burger with a canned bean patty, pickles, and onions

Ingredients:

Special sauce

• 0.5 cup vegan mayonnaise
• 0.5 cups ketchup
• 1 tbsp cucumber relish (a sauce made from finely chopped cucumbers in vinegar)
• 1 teaspoon of cucumber brine
• A pinch of garlic powder
• A pinch of sweet paprika

Bean and rice cutlets

• 1 cup canned black beans, rinse
• 2 tbsp grated peeled raw beets
• 1 teaspoon garlic powder
• 0.5 tsp onion powder
• 0.5 cup panko breadcrumbs
• 0.5 cups boiled brown rice
• 1 teaspoon Worcestershire sauce
• 1/4 tsp liquid smoke
• 3 tablespoons of vegetable oil
• 8 slices of processed cheese
• 4 whole grain sesame seed buns
• 0.5 tbsp. pickled cucumbers, cut into circles
• 0.5 cup diced onion
• 1 tbsp. shredded lettuce

Preparation:

1. Special sauce:
   
   Combine mayonnaise, ketchup, relish, brine, garlic powder, paprika, and a pinch each of salt and pepper in a bowl and set aside.
2. Bean and rice cutlets:
   
   In a food processor, combine the black beans, beets, garlic powder, onion powder, and 1/2 teaspoon salt and process until coarsely ground. Add the panko, rice, Worcestershire sauce, and liquid smoke and process until the mixture begins to come together. Transfer the mixture to a medium bowl and mix thoroughly. Using wet hands, form into 8 patties and place on a plate.
3. Heat a cast-iron skillet over medium-high heat and add 2 tablespoons of oil. Add the bean patties and cook for about 4 minutes. Flip, top with cheese, and add the remaining tablespoon of oil to the skillet. Cook until the patties are heated through and the cheese is melted, about 4 more minutes.
4. Spread a thin layer of mayonnaise sauce on each bottom bun half and top with some pickles and onions. Top each burger with a patty, then layer with some lettuce and repeat the layering with the remaining sauce, pickles, onions, patties, and lettuce. Top with the top bun halves.