In 1-quart saucepan, bring water to a boil. Stir in rice; cover. Reduce heat; cook 5 minutes. Meanwhile, in food processor bowl, combine all remaining ingredients except 2 tablespoons of the cornmeal, the oil and buns. When rice is cooked, add to food processor. Cover; pulse 5 or 6 times or until finely chopped and well combined. If mixture is dry, add 2 to 3 tablespoons water. Pulse to mix, scraping side of bowl if necessary. Form mixture into 4 (1/2-inch-thick) patties, using about 1/2 cup for each. Coat patties with remaining 2 tablespoons cornmeal.

In 12-inch nonstick skillet, heat oil over medium heat. Add patties. Cook 4 to 5 minutes or until browned. Turn; cook 4 to 5 minutes or until deep golden brown and thoroughly heated. Serve in buns with favorite condiments.

Serving Suggestion: Top these flavorful veggie burgers with diced avocado and salsa.