Veggie Burger

Instructions

1. Prepare the beans
   In a large bowl, mash the black beans with a fork or potato masher, leaving some beans partially intact for texture. You want a mixture that's mostly mashed but still has some bean pieces visible.
2. Sauté the vegetables
   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped mushrooms, carrots, bell pepper, onion, and garlic. Cook for about 5 minutes until vegetables are softened. Add the soy sauce, smoked paprika, and cumin. Stir to combine and cook for another minute. Remove from heat and let cool slightly.
3. Form the patty mixture
   Add the sautéed vegetables to the mashed beans. Add the cooked brown rice, breadcrumbs, and flax egg. Mix thoroughly until well combined. The mixture should hold together when pressed; if it's too wet, add more breadcrumbs; if too dry, add a teaspoon of water.
4. Shape the patties
   Divide the mixture into 4 equal portions. With slightly wet hands, form each portion into a patty about 3/4 inch thick and 4 inches in diameter. Place the formed patties on a plate and refrigerate for at least 10 minutes to help them firm up.
5. Cook the patties
   Heat 2 tablespoons of olive oil in a non-stick skillet or griddle over medium heat. Once hot, add the patties (cooking in batches if necessary) and cook for about 4-5 minutes on each side until golden brown and heated through.
6. Assemble the burgers
   Toast the hamburger buns if desired. Place each veggie patty on a bun and add your favorite toppings like lettuce, tomato, red onion, avocado, ketchup, and mustard.