Ultimate Veggie Burger Patty

Rinse and thoroughly drain the canned black beans. Finely chop the cremini mushrooms and dice the yellow onion. Mince the garlic. Have all your other ingredients measured and ready to go.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped mushrooms and diced onion and cook, stirring occasionally, until softened and any liquid from the mushrooms has evaporated, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

In a large mixing bowl, mash the drained black beans with a fork or potato masher until mostly smooth but still with some texture. Add the sautéed mushroom and onion mixture, rolled oats, panko breadcrumbs, beaten egg, Worcestershire sauce, smoked paprika, ground cumin, salt, and black pepper. Mix everything thoroughly until well combined.

Divide the mixture into 4 equal portions. Form each portion into a firm, 3/4-inch thick patty. Ensure the edges are smooth and the patties are compact to prevent crumbling during cooking.

Place the formed patties on a plate or baking sheet lined with parchment paper. Cover loosely with plastic wrap and refrigerate for at least 30 minutes. Chilling helps the patties firm up and hold their shape better during cooking.

Heat the remaining 1 tablespoon of olive oil in the same large skillet over medium heat. Carefully add the chilled patties to the hot skillet. Cook for 5-7 minutes per side, or until deeply golden brown and heated through. Serve immediately on your favorite burger buns with desired toppings.