Heat up the RizRiz burgers as indicated on the packaging. In the meanwhile braise some fine-cut shalot in olive oil and stir for no longer then 1 minute to finish before they change colour. Add beans and stir-fry for 2 minutes extra. Add some vegetable broth and let it all boil down. Cut some dried prunes in pieces of four and cut the pecan nuts in half. Once the broth has almost reached boiling point, then add the balsamico and let the whole boil in till it becomes sirupy and sticks around the beans. Take it of the fire and mix it together with the nuts and prunes in one bowl. Add some grated garlic as well as some baby spinach. Mix the dish well and flavour with black pepper and fleur de sel. Serve this together with the RizRiz burgers, and enjoy your meal.