The mushrooms give these burgers a great umami taste. The black beans that is part of the burger play another role; its liquid or aqua fava act as the egg replacement!  

I skipped the sautéing step of the mushroom mixture as was done in the original recipe. I was careful not to over-pulse the mushroom mixture in the blender preventing pasty textures and the need to evaporate liquids. 

I also air-fried the patties instead of frying them in a skillet in oil. 

Mushroom Burgers

Adapted from this site

Ingredients 

• 1 medium onion, quartered 
• 2 cloves garlic, chopped coarsely 
• 8 oz mushrooms, chopped in half if large
• 3/4 cup chopped walnut
• 1/2 can black beans, drain saving its liquid or aqua fava
• 1 cup panko crumbs 
• 1/4 cup saved black bean liquid or aqua fava
• 2 tsp Worcestershire sauce, vegan or soy sauce 
• 1/2 tsp salt (optional)

Directions 

Place onion, garlic, mushroom, and chopped walnut in a blender or food processor. Pulse till mixture is coarsely chopped but not pasty. 

Transfer mixture in a bowl. 

Place beans in a blender or food processor till they are coarsely chopped. 

Add the chopped beans, Panko crumbs, and Worcestershire sauce into the mushroom mixture and mix till well blended.  Refrigerate the burger mixture for 20 minutes. 

Form into 6 large patties or 9 small ones. 

Air fry for 15 minutes at 400 degrees Fahrenheit.