Instructions

1. Preheat oven to 350 °F. Line a baking sheet with parchment.
2. Place ground flax in a bowl, add water and stir. Set aside to thicken.
3. Add dried mushrooms to food processor fitted with sharp s blade. Pulse several times to chop dried mushrooms into small pieces. Remove mushroom pieces from food processor and set aside.
4. Wipe fresh mushrooms clean and trim stems if needed.
5. Add fresh mushrooms to full size food processor fitted with a sharp S blade. Pulse several times until mushrooms are small crumbly pieces.
6. Remove chopped fresh mushrooms from food processor, set aside. Return container to food processor and replace sharp s blade.
7. In a skillet over medium heat, warm 2 tablespoons olive oil. Sauté the onion and garlic for several minutes, stirring often.
8. While onion and garlic are cooking, drain beans. Do not rinse.
9. Add beans to food processor and pulse a few times. Add to beans: finely chopped dried mushrooms, oats, onion powder, smoked paprika, and salt. Process to a uniform sticky mixture – somewhat crumbly, not completely smooth. Transfer to large mixing bowl.
10. Once onion and garlic are translucent and soft, add to mixture in mixing bowl. Add the flax mixture now also.
11. Return skillet to medium heat, add remaining 2 tablespoons of olive oil. To the hot skillet, add the chopped fresh mushroom crumble. Stir once to coat, then leave alone to cook down. Sauté until crispy brown and much of the moisture is removed, about 5 minutes.
12. Remove cooked mushrooms from heat. Add the cashew butter and tamari, stir to coat and combine. Add to burger mixture in mixing bowl. Stir to combine completely.
13. Using a measuring cup, scoop the mixture and use your hands to press into patties about ¾ inch thick, making evenly sized patties. Arrange in a single layer on the prepared baking sheet.
14. To bake: Bake at 350 °F for 20 minutes, remove from oven. Carefully turn each burger over, return to oven to bake another 12-15 minutes, until crispy on outside.
15. I often bake all patties, then reheat in a skillet or air fryer. These methods can also be used straight from making the patty, instead of baking first.
16. To fry in skillet: warm olive oil or dairy free butter in skillet over medium heat. Add patties and cook on each side for 3-4 minutes. For melty cheese: add cheese to top of burger patty. Add a teaspoon or two of water to skillet, and cover to steam, 1-2 minutes.
17. To air fry: Arrange burger patties on parchment lined baking sheet. Transfer to refrigerator for at least one half hour before air frying. Line air fryer basket with perforated parchment round. Place burgers in parchment lined basket, air fry at 370 °F for 8 minutes. Remove basket, carefully flip burger patties over. Return basket to air fryer, continue to cook at 370 °F for another 3-4 minutes.
18. Serve immediately with your choice of toppings.
19. Store leftovers covered in an airtight container in the refrigerator for several days, or carefully wrapped in the freezer for 3 months.