Best-Ever Veggie Burger

Instructions

1. 01

   Heat the oven to 350°F. Spread 2 (about 15-ounce) cans drained and rinsed black beans onto one half of a rimmed baking sheet. Spread 1/2 cup walnuts on the other half. Bake until the beans are dry to the touch and beginning to split and the walnuts are toasted, 10 to 12 minutes. Let cool for about 5 minutes.

2. 02

   While the beans are baking, heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add 8 ounces coarsely chopped mushrooms, 1 diced small yellow onion, and 2 minced garlic cloves. Cook, stirring occasionally, until the mushrooms are softened and release some of their liquid, 8 to 10 minutes. Remove the skillet from the heat and let cool for at least 10 minutes.

3. 03

   Transfer the black beans and walnuts into a food processor. Process until broken-down (but not puréed) and the mixture begins to come together, scraping down the sides as needed, 15 to 20 seconds total. Transfer to a large bowl. Reserve the food processor, no need to wipe clean.

4. 04

   Transfer the mushroom mixture, 1 cup old-fashioned oats, 1/4 cup white miso paste, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper to the food processor. Process until the mushrooms and oats are broken down into small pieces and the mixture is slightly pasty, scraping down the sides as needed, 15 to 20 seconds total.

5. 05

   Transfer to the bowl with the black bean mixture and mix with a flexible spatula until combined.

6. 06

   Divide and shape the mixture into 6 (3 1/2-inch-wide) patties (about 2/3 cup each). Place on a baking sheet. Cover and refrigerate for at least 30 minutes or up to overnight.

7. 07

   Heat 2 tablespoons of the olive oil in a large skillet over medium heat until shimmering. Add 3 of the patties and cook until well-browned and crisp, 3 to 4 minutes per side. Transfer to a serving plate.

8. 08

   Add the remaining 1 tablespoon olive oil to the skillet and repeat cooking the remaining 3 patties. Serve on buns with desired toppings.

9. 09

   Heat an outdoor grill to direct, medium heat. Scrape the grill grates clean if needed. Oil the grill grates with a folded paper towel dipped in vegetable oil.

10. 10

    Place the patties on the grill in a single layer. Cover and grill until grill marks appear on the bottom, 3 to 4 minutes. Using a thin metal spatula, flip the burgers. Cover and grill until heated through and grill marks appear on the other side, 3 to 4 minutes more. Serve on buns with desired toppings.

11. 11

    Freezing burgers: The burgers can be frozen raw or cooked. Wrap each burger individually in plastic wrap and freeze. Thaw raw burgers in the refrigerator overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.Storage: Refrigerate leftovers in an airtight container for up to 5 days.