Begin by preparing your rice. I used 1/2 cup of rice and 1 3/4 cup of water (which made just over the 3/4 cup of rice you need for this recipe). Bring to a boil and then simmer for 15 minutes. Read your rice instructions as they may differ than the package I worked from.
Preheat your oven to 375ºF. While your rice is simmering, chop your mushrooms and onion very finely. Heat 1 tsp of oil in a pan over medium heat. Once warmed, add the onion and mushrooms and sauté until golden brown (roughly 10 minutes). Add the minced garlic near the end to brown up.
Once the rice is cooked, set it aside.
Add the mushrooms, onion, garlic, black beans, oat flour, bbq sauce, nutritional yeast, psyllium husks and rice to a food processor. Pulse until somewhat smooth. You still want a little bit of texture left, but I made sure to process mine until the mushroom pieces were no longer (as my husband dislikes mushrooms unless they are basically a puree). Add salt and pepper to taste.
The batter should stick together quite well. Lining a baking sheet with parchment paper, measure the mixture into 6 patties (about 1/3 cup or 100g per patty).
Shape the patties, thicker is better than thin. As seen in the pictures, I kept my patties quite thick (after previously testing a thinner version) and found the texture and flavour to be better with a thick patty.
Lightly oil both sides of the patties. Pop in the oven for 12 minutes, then flip for 10 more minutes.
Let cool for a few minutes then dress your burger! I found vegan mayo, ketchup, pickles, romaine, avocado, and tomato to be pretty dreamy. And the Picky Husband had the same minus the tomato cause that’s how he rolls.
These patties store nicely in the fridge for a few days. And then just reheat the patties in a 300ºF oven for ten minutes. If you want to freeze them I would suggest still baking them before freezing. Then when you are ready to enjoy, take them out to thaw and reheat in the oven.