Preheat oven to 375 degrees F. Place black beans in large bowl and mash with fork until soft with some texture. In food processor, place chopped mushrooms and black rice. Pulse a few times to combine but don’t overprocess. Add to black beans the chopped mushrooms, cooked black rice, sweet potato, gluten-free rolled oats, flax “egg,” minced garlic, Pimentón, Worcestershire sauce, sea salt, black pepper, liquid smoke, and cumin powder. Stir well to combine so patties hold together like ground meat.

Form mixture into 6 patties and place on parchment paper-lined baking sheet. Bake patties for 25 to 30 minutes, flipping them halfway through cooking time, until they’re golden brown and crispy on the outside. To cook patties on the grill, prepare them in a grill skillet or flat top grill to ensure they keep their form.

Toast hamburger buns and assemble burgers according to preference, with shredded lettuce, heirloom tomatoes, dill pickles, mustard, mayo, pesto sauce, and/ or ketchup. Add optional toppings, such as beets, fennel sauerkraut, and vegan Gouda cheese, if desired.