Combine the ketchup, vinegar, sriracha and pepper in a small pot. Simmer, stirring occasionally, until reduced slightly, 10 to 15 minutes. Remove and refrigerate.

Meanwhile, combine the cauliflower rice, egg, sun dried tomatos, Worsterschire sauce, and garlic in a medium bowl. Add the sauteed onions to the mixture and stir to completely combine. Break up the beef in a large bowl with your hands or a wooden spatula. Add the mixture and gently mix together.

Preheat the grill for cooking with direct and indirect heat at 350 degrees F or heat a pan over medium-high heat.

Evenly divide the mixture into 5 – 6 balls and form into patties. Place on the direct heat of the grill or into the pan. Cook on one side until the patties release, 5 to 6 minutes, then flip, transferring to the indirect heat of the grill. If using a pan, simply lower the heat and cover the patties with a lid or upside-down metal bowl. Cook until the internal temperature reaches 160 degrees F, 5 to 6 minutes more. Remove from the heat and let rest, covered, for 5 minutes.

Remove husks and silks from corn. In a covered 4-quart Dutch oven, cook corn in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender; drain. When corn is cool enough to handle, cut kernels from cobs (you should have about 4 cups corn kernels).

Meanwhile, in a covered medium saucepan, cook beans in a small amount of boiling salted water for 3 to 5 minutes or until crisp-tender. Drain; rinse under cold water. Drain again.

In a large bowl, combine cider vinegar, salt, and pepper; whisk in oil. Add corn, beans, onion, tomato and parsley; toss gently to coat. Cover and chill for up to 4 hours