Black bean + Mushroom Burger

Instructions

1. Preheat oven to 425. Chop mushrooms and lightly toss in olive oil. Lay on parchment and roast for about 25 minutes until well softened and darkened in color. When done, add to the cooked onions and carrots.
2. While mushrooms are roasting, preheat a skillet to medium high heat. Dice onions and carrots and saute until softened. Set aside.
3. Chop nuts and place in bowl with cooked veggies.
4. Run the mushrooms, carrots, onions, and nuts through a food processor, pulsing about 5-10 times until well chopped but still with some fine pieces remaining.
5. In a large bowl, press the drained beans into this mixture with a potato masher to mash up some but not all of the beans. Now mix in the shredded cheese, egg, salt, and as much panko as you need to be able to make a ball that holds pretty well when squeezed.
6. Like other veggie burgers, these are a bit on the tender side, but they formed really well for me.
7. Cook in a medium hot skillet with about 1/8” of avocado oil covering the bottom, flipping once a few minutes in. Use a meat thermometer and cook until internal temperature reads 160F.