4-Ingredient Black Bean Burger

Make the burger mixture. Add the almonds to a food processor with an S-blade. Pulse until the almonds are roughly crushed. Drain and rinse the black beans and mushrooms. Add them to the food processor with the oats, tamari, and dry spices. Blend until just combined. You don't want the mixture to be smooth to prevent the burger from being mushy.
Shape the patties. Shape about 5-6 tablespoons of burger mixture into balls (I like to use an ice cream scoop to measure it out). Then gently press them into burger patties.
Optionally freeze the patties for 1 hour while you prepare the other ingredients or your burger sauce. This will improve the texture and make the burgers firmer. If you don't cook the burgers right away, transfer them back to the refrigerator.
To cook them in a pan. Preheat a heavy-bottomed pan or skillet with a generous amount of oil. Once the pan is really hot, add in your burgers and cook them for 2 minutes per side over medium-high heat. Flip them with a spatula once the bottom has firmed up and reduce to medium heat. Cook for another 5 minutes per side.
To cook them on the grill. Preheat your grill to 475-500°F (240-260°C). Generously grease the grates. Place the black bean patties directly on the grates and close the lid. Cook them for 5-7 minutes per side. Wait until firm and grill marks appear and flip the patties with a spatula (not grilling tongs to prevent the burgers from falling apart).