Step 1

In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.

Step 2

Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour.

Step 3

Portion the burger mixture into 1/3 cup (or slightly larger) patties (21/2" in diameter and 1/2" thick). You can now refrigerate, freeze, or cook the patties.

Step 4

Heat a generous amount of oil over medium heat. Fry each patty for 3-5 minutes, flip, top with a slice of cheese (if using) and cover with a lid until the cheese melts. Warm the cut side of the buns while the patty finishes cooking.

Step 5

Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy!