Southwest Rice and Bean Burgers

This is surprisingly really good and really healthy! Makes a good dinner and an even better lunch item. I like it for lunch because you can keep the uncooked mixture in the fridge and cook one up at a moments notice. Which is really nice with Bryan working from home. I even froze half for later and it cooked up nicely. The only trick is that you really have to flip it carefully and be careful not to make the patties too big or else they tend to fall apart when you flip them. After both sides are cooked they hold together pretty well.
2 cups brown rice, cooked
1 can black or kidney beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour
1 tablespoon olive oil
cheese, if desired

Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese. Think of them kind of like a taco in how you dress them up. Lettuce, Tomato, Salsa, Sour cream, guacamole, just to name a few toppings.