Meatiest Veggie Burger

Ingredients

• 3 tbsp olive oil, divided
• 1 lb mushrooms (such as portobello, cremini, shiitake, or a mix), trimmed and sliced
• 3/4 tsp kosher salt
• 1 tbsp soy sauce
• 2 tbsp tomato paste
• 2 cloves garlic, minced
• 15 oz can black beans, drained and rinsed
• 2 large eggs
• 1/2 cup panko
• 1/2 cup grated Parmesan cheese
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 6 hamburger buns, toasted
• Butter lettuce, for serving
• Sliced tomato, for serving
• Pickles, for serving

Direction

1. Heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; cook, stirring occasionally, until lightly browned and liquid is released, about 10 minutes. Add 1/2 teaspoon salt, soy sauce, tomato paste, and garlic. Cook, stirring, until tomato paste darkens, 1 to 2 minutes.
2. Meanwhile, place beans in a bowl and mash with a fork or potato masher until mostly smooth. Add eggs, panko, cheese, mushrooms, and remaining 1/4 teaspoon salt. Stir to combine.
3. Wipe skillet clean and heat 1 tablespoon oil over medium. Shape bean mixture into 6 patties, about 3 1/2 inches wide. When oil is hot, place 3 patties in skillet; cook until well browned, 3 to 4 minutes per side. Repeat with remaining 1 tablespoon oil and 3 patties.
4. Combine mayonnaise and sriracha in a small bowl. Serve burgers on toasted buns with sriracha mayo and desired toppings.