Prepare the Black Bean and Corn Salsa and refrigerate until ready to use.
Rinse the white beans well and pat them dry.
Add the beans at the cooked rice to a food processor and pulse until well combined. It’s okay if the mixture is slightly chunky.
Add the white bean/rice mixture to a mixing bowl and mix in the lightly beaten egg.
Add the remaining ingredients and stir together until combined.
Note: If you’re using canned black beans and corn, be sure to rinse them and pat them dry before adding them to the mixture.
In a cast iron skillet, heat 3 tablespoons of grapeseed or canola oil over medium (or enough oil to coat the surface well).
Measure 1/3 cup of the burger mixture and form a patty using your hands (the mixture will be sticky, and that’s okay!). Carefully place the burger on the hot cast iron skillet and allow it to cook for 5 minutes. Carefully flip to the other side and cook an additional 5 minutes.