In a large skillet, heat a splash of the oil over medium heat. Add the finely minced onions and sauté, stirring occasionally for 5 minutes until they soften. Add the garlic, ginger, allspice, and nutmeg. Sauté for 2 more minutes.
Place the onions & spices into a bowl or a food processor. Add in the black beans, brown rice, and chopped chili. Mash the mess with a potato masher (or other mashing device) or pulse a few times in the food processor until combined, but still chunky. Transfer the food processed mixture to a bowl.
Add the salt and pepper, to taste and the breadcrumbs (or almond meal). Stir well with a large spoon or spatula scraper. Taste and adjust the seasonings, if you like. If the mixture is too wet to form patties, add more breadcrumbs as needed.
In a large cast iron skillet, heat the pan over medium heat and add a splash of oil. Form the burger mixture into patties- the same diameter as the rolls. Cook the burgers for about 4 minutes per side until a brown crust forms on each side.
Toast the buns while the burgers are cooking either in a toaster oven or in your oven on a low-broil. Serve the burgers on the toasted buns with baby spinach leaves and a few strips of roasted bell peppers.
These freeze well after they are seared— cool and package to freeze. Heat defrosted patties in an oven at 350 for 10-15 minutes until the center is hot to the touch. Or heat from a frozen state for 35-45 minutes.
