Smoky Black Bean Burger

Most homemade bean burgers are wet, and wet patties steam rather than sear.

Roasting the beans and cooking the mushrooms dry solves that before any binder is involved, which is why this one holds its shape and takes a real crust.

A bean burger fails for one reason above all others: too much moisture. Dry the beans, dry the mushrooms, and the patty holds.

Shape the whole batch and freeze what you do not cook — they go from freezer to pan without thawing.