# Components:
→ Vegetables
01 - 1 cup grated carrot
02 - 1 cup finely chopped mushrooms
03 - 1/2 cup finely chopped red onion
04 - 1/2 cup corn kernels, fresh or thawed frozen
→ Beans & Grains
05 - 1 (15 ounce) can black beans, drained and rinsed
06 - 1/2 cup rolled oats
→ Binders & Seasonings
07 - 1/4 cup breadcrumbs
08 - 1 large egg or flax egg (1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water for vegan option)
09 - 1 tablespoon soy sauce
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Cooking
15 - 2 tablespoons olive oil, divided, for frying
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, red onion, carrot, and corn. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes. Allow mixture to cool slightly.
02 - Place black beans in a large mixing bowl. Using a potato masher or fork, mash the beans until mostly smooth while retaining some chunks for texture.
03 - Add the sautéed vegetables to the mashed beans. Stir in rolled oats, breadcrumbs, egg or flax egg, soy sauce, smoked paprika, cumin, garlic powder, salt, and black pepper. Mix thoroughly until ingredients are well incorporated.
04 - Divide the mixture into 4 equal portions. Form each portion into patties approximately 1/2 inch thick.
05 - Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Place the formed patties in the skillet and cook for 5 to 6 minutes per side, or until golden brown and firm to the touch.
06 - Transfer cooked patties to buns and serve immediately with desired toppings such as lettuce, tomato, pickles, and sauces.
