Grill Burger
[Vegan]

For the Patties:

1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Spread the black beans, garlic, and mushrooms on the prepared sheet. Drizzle with oil and sprinkle with salt. Roast for 20 minutes, turning everything over halfway through the cooking time. Remove from the oven. Mash the garlic with a fork and chop the roasted mushrooms small. Transfer to a large bowl and add the remaining patty ingredients.
2.  In a food processor, pulse the mixture in batches until the texture is rough, crumbly, and sticky. Taste and adjust the seasonings with more salt and pepper if needed. Refrigerate the mixture for 15 to 30 minutes, or up to 24 hours covered. If you need to start an outdoor grill, now is the time to preheat it to medium-high heat.
3. Divide the mixture into 4 equal portions and shape each into a patty. Season to taste with salt and pepper. Place the patties on the grill and grill for about 2 minutes per side until you see desirable char marks, or they are nicely browned, or longer if you like a more grilled taste and look. Alternatively, you can cook the patties in a skillet or grill pan over medium-high heat, or cook for 15 to 20 minutes in a 400°F (200°C) oven.
4. Remove the burgers and assemble on the buns with the toppings and sauce.

For the Orange BBQ Sauce:

1. Place a skillet over medium heat. Add a drizzle of vegetable oil. Add the shallot and garlic and fry for 10 minutes, or until the shallot is translucent.
2. Stir in the remaining ingredients and let the sauce simmer for 20 minutes, stirring occasionally to avoid burning. Remove from the heat. If you like a smooth sauce, blend in a food processor to perfection.
3. Refrigerate in an airtight container for up to 1 week.