||Heat 2 tablespoons oil in a large saute-pan over medium high heat. Add onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened. Add garlic, and cook for a minute or two until fragrant.
||Scrape into food processor. Incorporate brown rice, habaneros, Cotija cheese, egg, salt and black pepper. Pulse until it is all combined and coarsely pureed.
||Add the black beans and pulse until it is all combined but the black beans are still chunky. Form into 8 patties of about 3” diameter. Place in a baking sheet, cover with plastic wrap and place in the refrigerator anywhere from 1 to 48 hours.
||When ready to cook, remove from refrigerator. Preheat grill or cast iron pan to medium-high heat. Add a tablespoon of oil, or as needed. Cook patties 4 to 5 minutes on one side. Flip and add a couple tablespoons of each Oaxaca and cheddar cheese.
||Continue cooking for another 4 to 5 minutes. Lightly toast the hamburger buns. Build each one by adding Chipotle crema, lettuce, burger pattie topped by another burger pattie, more Chipotle crema, onion and pickles.