Step 1

Add walnuts to the bowl of a food processor and pulse until crumbly.

Step 2

Add mushrooms and blend until finely chopped.

Step 3

In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.

Step 4

Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.

Step 5

Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.

Step 6

Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.

Step 7

Add black beans and onion mixture to food processor, and blend until mostly smooth.

Step 8

Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.

Step 9

Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.

Step 10

Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.

Step 11

In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.

Step 12

Add on vegan cheese slices and melt.

Step 13

Assemble burger with vegan mayo, lettuce, tomato, and red onion.

Step 14

Enjoy!