Vegan Creole Black Bean Burgers

Cook enough brown rice to give you 1 cup cooked, then let it cool slightly.

Roughly chop the red onion for the patties.

Add the black beans, rice, red onion, 1/4 cup cilantro and 1 tbsp creole seasoning to a food processor.

Pulse until the mixture holds together but still has some chunks.

Line a baking sheet with parchment. Scoop about 1/2 cup of the mixture per burger, shape 5 patties and set them on the sheet.

Freeze the patties until firm.

While they chill, blend the mayo, 1/4 cup cilantro, garlic, lemon juice and 1 tsp creole seasoning until smooth. Scrape down the sides, taste and adjust.

Chop the avocado and tomato for the salsa.

Stir the avocado, tomato and lime juice together in a bowl. Season to taste with a little creole seasoning.

Heat a pan over medium-high heat and coat it with nonstick spray. Cook the patties until browned, 3 to 5 minutes per side, working in batches if needed.

Build each burger by spreading aioli on a bun, then layering lettuce, a patty, tomato, red onion and a spoonful of avocado salsa.