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Bring a large skillet to medium heat. Add the olive oil. Sauté the onions and the mushrooms until the mixture starts to give up some of its moisture, stirring occasionally.
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Add the salt and pepper; stirring well to combine, this will help draw out more moisture.
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Continue to cook stirring as needed to keep the mixture from burning.
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When all of the moisture has been cooked away, and the onions and mushrooms are thoroughly cooked down. This will take 10 minutes or so, it’s important to cook off as much moisture as possible. Let cool briefly.
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In a food processor add the drained black beans, the cooled onion and mushrooms mixture, the bread crumbs, cooked brown rice, parmesan cheese, paprika, and the egg. Process by pulsing until combined well.
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Place in a bowl and let chill for an hour or so if you have the time. They will be easier to form.
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Using wet hands form the mixture into 6 burgers, about ½ inch thick. Place on a plate or tray. You can keep them in the fridge for a couple of days or freeze them for several months tightly wrapped.
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When you are ready to cook them spread out the sliced almonds on a small plate or tray. Coat the burgers on each side in the sliced almonds.
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Heat a skillet to medium heat with some more olive oil.
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Fry each burger coated in the almonds for 2 minutes on each side to toast up the almonds and heat through the burger through. You may need to flip it back over a second time, to cook the burger thoroughly. Be careful not to burn the almonds.
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If you are adding cheese, You can put the cheese on top of the burger after flipping them back the second time. Covering the skillet for a minute or so will help the cheese melt.