Teriyaki Mushroom Burger

1. Fry the mushrooms, orange pepper, onion, and ginger in about 1/8 cup teriyaki sauce and 1 tablespoon canola oil until veggies are soft. Add the garlic and fry until it is slightly brown.
2. Transfer to a medium sized bowl. Blend the pinto beans in a food processor with 1/8 -1/6 cup teriyaki sauce until fully processed. Transfer beans, rice, and flour to the bowl and mix completely.
3. Form mixture into patties and fry in 1 tablespoon canola oil at medium heat until each side of the patty is crispy. Serve on vegan white bread.
Source of recipe: Just researching veggie burgers and coming up with my own vegan burger mixes.