Black Bean and Mushroom Veggie Burgers

1.Prepare the vegetables: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped mushrooms and onion and sauté for 5-7 minutes until softened and the moisture has evaporated. Add the minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.

2.Prepare the beans: Place the drained black beans in a large mixing bowl. Use a fork or potato masher to mash the beans until they are mostly smooth but still retain some texture (about 75% mashed).

3.Combine the patty mixture: Add the cooled sautéed vegetables, panko breadcrumbs, beaten egg (or flax egg), smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper to the mashed beans. Mix thoroughly with a spoon or your hands until everything is well combined and the mixture holds together.

4.Form and chill the patties: Divide the mixture into four equal portions and form them into thick, uniform patties, slightly wider than your burger buns. Place the patties on a plate lined with parchment paper and refrigerate for at least 30 minutes to help them firm up and hold their shape during cooking.

5.Cook the patties: Heat a large skillet (cast iron works best) over medium heat and lightly coat with cooking oil or spray. Carefully place the chilled patties in the skillet, ensuring they do not touch. Cook for 5-7 minutes per side, until a deep golden-brown crust forms and the patties are heated through.

6.Toast the buns: While the patties finish cooking, lightly toast the burger buns on a separate dry skillet or under the broiler for 1-2 minutes until golden.

7.Assemble the burgers: Spread mayonnaise or aioli on both the top and bottom halves of the toasted buns. Place a leaf of lettuce on the bottom bun, followed by a thick slice of tomato. Place the cooked veggie patty on top of the tomato, and finish with the top bun. Serve immediately.