Ultimate Veggie Burger Patty

In a large bowl, mash the rinsed and drained black beans with a fork or potato masher until chunky but not completely smooth. Stir in the cooked brown rice and set aside.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and chopped mushrooms, cooking for another 5-7 minutes until the mushrooms have released their liquid and browned. Remove from heat.

Add the sautéed onion, garlic, and mushrooms to the bowl with the mashed black beans and rice. Stir in the breadcrumbs, lightly beaten egg, smoked paprika, cumin, chili powder, Worcestershire sauce, soy sauce, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the mixture holds together.

Divide the mixture into 4 equal portions. Using your hands, form each portion into a firm, round patty, about 3/4 inch thick. Ensure they are compact to prevent crumbling during cooking.

Place the formed patties on a plate or baking sheet lined with parchment paper. Cover loosely and refrigerate for at least 30 minutes. This chilling step helps the patties firm up and maintain their shape during cooking.

Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Carefully place the chilled patties in the hot pan. Cook for 6-8 minutes per side, until deeply golden brown and heated through. Alternatively, bake at 375°F (190°C) for 20-25 minutes, flipping halfway, or grill over medium heat for 5-7 minutes per side.