1. Heat 2 cups water to a boil, add rice (I prefer basmati), return to boil, reduce heat, cover and simmer for about 20 minutes.
2. While rice is cooking, cook frozen spinach according to package directions. Once spinach is cooked, cook an additional 5-10 minutes until all water is gone, but not yet dry.
3. Before rice and spinach are done, heat about 1 tablespoon oil in a large frying pan over medium heat, add onion, garlic, and spices, and fry until onions are limp and golden.
4. Add spinach to spice mixture, cook about 2 minutes until well mixed. Add rice to spinach-spice mixture, heat until coated.
5. Dump rice-spinach-spice mixture in a large bowl. Add soy sauce. Stir vigorously. Add tahini. Stir vigorously.
6. When mixture becomes mushy, either set it aside or place in the refrigerator for a few minutes. It is obviously easier to handle when cooled for burger-making purposes. You can also taste it now and adjust the spices accordingly.
7. Heat about 1 tablespoon of oil in a frying pan over medium-high heat, make a burger out of the mixture and throw it on to cook. Cook until medium-dark brown on both sides. Serve with favorite topping combination. Tahini-based sauce recommended.
Variations:
1. Low-fat version: Decrease all oil usage to 1 teaspoon instead of 1 tablespoon, or just use water; bake in oven instead of frying.
2. Multi-cultural version: Substitute curry powder, cumin and/or coriander for other spices.