Mushroom Cheddar Black Bean Burgers

Preheat the oven to 425°F. Peel the carrots and slice into sticks. Add sliced carrots, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss to coat. Bake carrot fries until tender and browned in spots, 18 to 22 minutes.

Thinly slice the mushrooms. Halve the onion, mince one half, and thinly slice the other half. Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced mushrooms, sliced onion, and just ½ 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 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 patties, each about 1 inch thick. TIP: Keep any remaining minced onion for your own use.

Return the large nonstick skillet to medium-high heat with 2 tbsp vegetable oil. Add black bean patties and cook until crisp and heated through, 3 to 5 minutes per side. Remove skillet from heat, top cooked black bean patties 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.

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