In a mixing bowl, mash your beans a bit with a potato masher. 4 mashes should do it. You want them a bit mushy but some can still be halved or whole.
Add the onions, zucchini, garlic, ginger, rice, Parmesan cheese, egg, Worcestershire sauce, salt, and pepper. Mix together.
Sprinkle in flour (or Panko) and mix until combined.
Allow mixture to chill for 30 minutes and then form into patties, pressing down firmly to shape them<g class="gr_ gr_118 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Style replaceWithoutSep" id="118" data-gr-id="118">.If</g> they do not hold their shape, add a little more flour/Panko.
Make the Sriracha Mayo by combining mayo and Sriracha in a small bowl until you get the flavor you desire. The more Sriracha, the spicer. Set aside.
Prep your Brussels Sprouts by pulling apart about a dozen or so. I used 3 Brussels per burger. When ready to saute, simply add a small amount of oil (1/2 TBS-1 TBS depending on how many you are cooking) to a saute pan or small pot. Once <g class="gr_ gr_142 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Grammar only-ins replaceWithoutSep" id="142" data-gr-id="142">oil</g> is hot, carefully toss in leaves, season with salt and pepper and keep stirring them around until they begin to char. Remove from pan.
When ready to cook Veggie Burgers, heat (medium heat) just enough oil in a non-stick pan to give it a very thin layer. Once hot, gently add your burgers, giving them each space as you would a homemade crabcake. Allow them to cook for 2-2 1/2 minutes per side, forming a nice golden brown crust, flip gently.
Heat the oven to bake your onion rings according to package directions or make your own onion rings or frizzled onions.
If you want to toast your roll/bun do so for a few minutes in the oven Just before serving.
Assemble burgers and enjoy!