Black Bean Mushroom Burgers

Heat the olive oil in a large sauté pan over medium-high heat.

Once the oil is hot, add the mushrooms and onion, and cook, stirring occasionally, until the moisture is gone and the mushrooms are slightly crisped around the edges, 10 to 12 minutes.

Once most of the moisture has cooked out of the mushrooms, season with ½ teaspoon salt and pepper, add the garlic, and continue to cook for another 1 to 2 minutes.

Remove from the heat and let it cool at room temperature for 5 to 10 minutes.

Once the mushroom mixture is slightly cooled, place it in a food processor with the drained black beans, oats, soy sauce, nutritional yeast, smoked paprika, garlic powder, cumin, salt, pepper, and MSG (if using).

Pulse for about 20 to 30 seconds, until the mixture is thoroughly combined, but not pureed (you may need to push the sides down with a spatula).

If the mixture seems too wet, add oats a few tablespoons at a time to thicken. If it seems to dry, add a couple splashes of water to thin it out.

Form the black bean mixture into patties and place them on a parchment paper lined tray.

Refrigerate for at least 30 minutes – this will help them firm up and hold their form for grilling or pan-searing!

Preheat your grill to medium-high and brush the grates with oil.

Grill burgers until heated through and crisp around the edges, 4 to 5 minutes per side.

Serve on hamburger buns with desired fixings and enjoy!