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Bring the brown rice and water to a boil in a saucepan over high
heat. Reduce the heat to medium-low, cover, and simmer until
the rice is tender, and the liquid has been absorbed, 45 to 50
minutes.
Preheat an outdoor grill for high heat. Lightly oil a sheet of
aluminum foil. Mash black beans in a large bowl with a fork until
thick and pasty; set aside.
Place the bell pepper, onion, mushrooms, and garlic in the bowl
of a food processor, and chop finely. Stir the bell pepper mixture
into the mashed black beans. Place the brown rice and
mozzarella cheese in the food processor, and process until
combined. Stir the mixture into the black beans.
Whisk together the eggs, chili powder, cumin, garlic salt, and hot
sauce. Stir the egg mixture into the black bean mixture. Stir in
the bread crumbs, adding additional bread crumbs as needed
until the mixture is sticky and holds together. Divide into 6 large
patties.
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