Step 1

Put the rice in the bowl of a food processor fitted with the metal blade. Pulse the machine until the rice has broken down but still has some texture. Don't process into a paste, but break down the rice so there are no big pieces.

Step 2

Remove the rice to a bowl, and then put the black beans in and do the same thing. Add them to the bowl.

Step 3

Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl.

Step 4

Add the shredded zucchini, bread crumbs, beaten egg, Worcestershire sauce and spices. Add lots of fresh cracked black pepper, and mix everything together until completely combined.

Step 5

At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet. If it seems overly wet, add a bit more bread crumbs.

Step 6

Using an ice cream scoop or spoon, measure out about 1/2 cup of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.

Step 7

Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.

Step 8

Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate. Homemade veggie burgers probably won't work on a grill because of their delicate texture, but you could try if you have a special pan.

Step 9

Add a slice of cheese at the end of the cooking time, if using.

Step 10

Serve right away in a bun with all your favorite fixin's!