Exotic Vegan Mushroom Burgers

Ingredients 3	Tbsp.	Avocado oil
8	ozs.	Caputo & Guest Prime Steakhouse Mushroom Blend, finely chopped
½	cup	Onion, diced
1	clove	Garlic, minced
2	Tbsp.	Soy sauce or tamari sauce
1	tsp.	Worcestershire sauce
1	tsp.	Kosher salt
½	tsp.	Coarse ground black pepper
1	can	Black beans, drained, rinsed and mashed
½	cup	Plain or gluten free breadcrumbs
½	cup	Ground walnuts
¼	cup	Cornmeal
½	tsp.	Crushed red pepper flakes
3	Tbsp.	Avocado oil, for frying
4	ea.	Pretzel or gluten free buns, split, toasted Assorted burger toppings (lettuce, tomato, red onion, mustard, etc.

Pre-heat oil in a large frying pan over medium heat. Add mushrooms, onion, and garlic. Sauté mixture, stirring often for 5 minutes or until softened. Add soy and Worcestershire sauces, salt, and pepper. Cook an additional 2-3 minutes or until golden brown and liquid has cooked off. Transfer mixture to a large bowl and let cool.
Add mashed black beans, reserved flax mixture and remaining ingredients. Blend together using a rubber spatula or your hands. Refrigerate mixture for 1 hour, allowing it to firm up
Form mixture into 4 large patties. Transfer patties to a plate rubbed with a little avocado oil to prevent sticking.
Pre-heat oil in a large frying pan over medium heat. Add burgers one at a time. Fry burgers for 5-6 minutes per side or until well browned and heated through. Transfer burgers to the split buns and top with desired toppings. Serve.