Black Bean Rice Burger with Zesty Ketchup and Heirloom Spinach

In hotel pan mix together brown rice, water, 1/4 teaspoon kosher salt, black pepper and red pepper flakes. Place in steamer and cook for 35-40 minutes until water is absorbed and rice is tender.  Turn rice out onto sheet pan and allow to cool.

In large bowl, combine rice with remaining ingredients until blended.  Mixture should be stiff and can easily be formed into patties (If mixture is too moist, add more finely ground rice chex and white rice flour)

Form 4 oz. patties, dredge in extra ground rice chex crumbs and cook on lightly oiled flat top. About 3 minutes per side, until cooked through. Cook non-meat entrees, vegetables and fruit to 140°F for 15 seconds.

Place toasted bread slices on cutting board.

Place burger on one slice bread, top with spicy ketchup, heirloom spinach and second slice toast.

In small bowl whisk together ingredients until blended.