Mushroom Cheddar Black Bean Burgers

Preheat the oven to 425°F. Peel the carrots, slice into sticks, and place on a baking sheet. Toss with 2 tsp (4 tsp) vegetable oil, and sprinkle with salt and pepper. Bake carrot fries until tender and browned in spots, 18 to 22 minutes.

Thinly slice the mushrooms. Halve the onion(s), mince one half (1 onion), and thinly slice the other half (1 onion). Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, sliced onion, and just ½ tsp (1 tsp) fajita seasoning. Cook until mushrooms are browned in places, 5 to 7 minutes. Transfer the sautéed vegetables to a bowl. TIPS: Don’t forget to wash all produce under running water, and wipe mushrooms clean with a damp kitchen towel. We will use this skillet again.

Drain and rinse the black beans. Peel and mince the garlic. Add just ½ cup (1 cup) minced onion, remaining fajita seasoning, black beans, just half the minced garlic, and flour to a large bowl. Mix with your hands, crushing the beans, until burger mix is sticky and uniform, and form into 2 (4) patties about 1 inch thick. TIP: Keep any remaining minced onion for your own use.

Heat 2 tbsp (4 tbsp) vegetable oil in the large nonstick skillet over medium-high heat. Add black bean burgers and cook until crisp and heated through, 3 to 5 minutes per side. Remove skillet from heat, top cooked black bean burgers with cheddar, and cover until melted, 3 to 5 minutes. TIP: Add more oil as necessary to crisp the burgers.

Add remaining minced garlic, Vegenaise, and a pinch of salt to a small bowl. Mix the garlic aioli well.

Toast the potato buns. Spread garlic aioli on the top half of each bun, and place cooked black bean burgers on the bottom halves. Top burgers with sautéed vegetables. Serve with carrot fries and garlic aioli for dipping. Dig in!