Vegan Feijoada Burgers with Pineapple Salsa

**Prepare the Salsa:** In a medium bowl, combine the diced pineapple, red onion, red bell pepper, jalapeño (if using), and cilantro. Squeeze lime juice over the mixture and stir well. Set aside to allow the flavors to meld.

**Prepare the Black Bean Mixture:** In a large bowl, mash the black beans with a fork or potato masher, leaving some texture. Don't over-mash; some whole beans are fine.

**Sauté Aromatics:** Heat 1 tablespoon of olive oil in a small pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add this mixture to the mashed black beans.

**Combine Burger Ingredients:** Add the cooked rice, smoked paprika, cumin, chili powder, dried oregano, salt, pepper, and breadcrumbs to the black bean mixture. Mix well until everything is thoroughly combined. If the mixture is too wet, add more breadcrumbs, a tablespoon at a time.

**Form the Burgers:** Divide the mixture into 4 equal portions and shape each portion into a patty, about 3/4 inch thick.

**Cook the Burgers:** Heat the remaining 1 tablespoon of olive oil in a frying pan or grill pan over medium heat. Carefully place the burger patties in the pan and cook for 5-7 minutes per side, or until heated through and nicely browned. Alternatively, bake the burgers on a baking sheet at 375°F (190°C) for 20 minutes, flipping halfway through.

**Toast the Buns (Optional):** While the burgers are cooking, lightly toast the burger buns if desired.

**Assemble the Burgers:** Place each burger on a toasted bun and top with a generous amount of the pineapple salsa. Serve immediately.