Black Bean and Mushroom Burger With Rice Patties
[Vegan, Gluten-Free]

For the Burgers:

1. Heat the oil in a pan, add spices and let sizzle for few seconds.
2. Add chopped mushrooms and salt and cook for few minutes. When the mushrooms have lost all their juice, turn off the heat and add the beans. Crush them with a fork until almost.
3. Mix in the chickpea flour, transfer everything into a covered bowl and let sit in fridge for at least 30 minutes.
4. Divide the dough in three portions, shape each one in a patty and grill on an oiled pan until both sides are cooked.

For the Rice Patties:

1. Cook the rice. When all the water has been absorbed, remove from heat, cover the pot, and let it cool.
2. When the rice has cooled divide it into 6 portions. With damp hands, shape each portion into patty. Heat a pan and fry them on both sides. Press them with a spatula to prevent them from falling apart.

To Assemble:

1. In a small bowl, mix the vegan yogurt, miso and ginger. Slice the tomatoes. On a rice patty add a bean burger, two slices of tomato, some yogurt-miso sauce, greens, and end with another rice patty. Repeat for the other two burgers.