Pour the cooked brown rice and drained and rinsed black beans into a mixing bowl. Use a fork to mash the beans, leaving them somewhat chunky.

Finely chop the red onion, garlic and chipotle chili. Make sure the pieces are very fine so they can become well incorporated with the burger patties.

Add the onion, garlic, chili, ground cumin and salt to the mixing bowl with the rice and beans.

Stir everything together until well-incorporated. The rice and bean mixture will be thick, slightly sticky and very malleable.

Form the mixture into a large ball, and then divide it into four equal sections. Make a small ball out of one of the sections and press between your palms to flatten into a burger patty.

Make patties out of the remaining three sections of the mixture, and place all of the patties on a plate.

Heat a large (10-inch) skillet to medium-high, and add enough cooking oil to generously coat the surface, about 3 tablespoons.

Carefully place all of the burger patties on the hot skillet. Cook until crispy, about 2 to 3 minutes. Carefully flip the patties and cook an additional 2 to 3 minutes until golden-brown on both sides.

Toast burger buns, and make complete veggie burgers with your favorite toppings, such as fresh greens, avocado, tomato and onion.