Recipe by Cynthia Hulé • Photo by Evan Henningsen

Serves 2

• 1 large portobello mushroom
• 1 teaspoon olive oil
• 1/4 cup goat cheese
• 2 teaspoons milk
• 1 cup black beans
• 1 egg
• 1/4 cup breadcrumbs
• 1/4 cup fresh arugula
• 2 slices tomato
• 2 hamburger buns

1. In a cast-iron pan, roast the mushroom in olive oil, flipping once. When cooked through, place on a paper towel and let cool to room temperature.

2. In the bowl of a speed mixer, combine the goat cheese and the milk. Whip on medium until light and flu.y and doubled in size. Set aside.

3. To make the burgers, drain a can of black beans and place in a large mixing bowl. Add the egg and breadcrumbs, and use your hands to mix, breaking up the egg and the beans. Continue to mix into a chunky, paste-like dough. Divide the dough in two and make into patties.

4. Preheat a griddle, grill, or cast-iron pan. Brush the cooking surface with oil and grill the burgers until cooked through and brown, about 6 minutes on each side.

5. Spread the whipped goat cheese on the bottom bun and top with the burger. Add tomato slice, arugula, and mushroom. Finish with the top bun.