Serves 4

• 1 large portobello mushroom, gills removed, roughly chopped
• 1 cup canned black beans, rinsed
• 2 tbsp almond butter
• 3 tbsp mayonnaise or plant-based alternative, divided into 1 tbsp and 2 tbsp
• 1 tsp ground pepper
• ¾ tsp garlic powder, divided
• ½ tsp salt
• ½ cup cooked quinoa
• ¼ cup rolled oats
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• 4 whole-wheat hamburger buns

1. Place chopped mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, 1/2 teaspoon garlic powder, and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.

2. While mushroom mixture chills, whisk ketchup, mustard, and the remaining 2 tbsp mayonnaise and 1/4 teaspoon garlic powder in a small bowl until smooth. Set aside.

3. Shape the chilled mushroom mixture into four patties.

4. Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

5. Serve the burgers on buns with the special sauce and add your favorite toppings, such as lettuce, spinach, pickles, tomatoes, jalapeños, and/or red or sweet onions.

(per sandwich)

Calories: 494; Total Fat: 15.8g; Saturated Fat: 2.1g; Cholesterol: 3mg; Sodium: 559mg; Total Carbohydrate: 72.6g; Dietary Fiber: 13.3g; Total Sugars: 6.6g; Protein: 19.8g; Calcium: 121mg; Iron: 6mg; Potassium: 1117mg