• Heat 1 tablespoon of oil in a large skillet over medium-high heat, and add the mushrooms, garlic, shallot, red peppers, and 1/2 teaspoon of salt. Sauté until the vegetables soften and most of the liquid has cooked away, about 6 to 8 minutes.
• While the vegetables are cooking, add the black beans, oats, walnuts, paprika, cumin, Worcestershire, several grinds of black pepper, and the remaining 1/2 teaspoon of salt to the bowl of a large food processor fitted with an "S" blade.
• When the vegetables are tender, transfer them to the food processor, too. Pulse the mixture in 5-second bursts until it's combined, but still slightly chunky. (about 15 to 20 seconds total) The burger mixture should stick together easily when you press it between your fingers, without being totally pureed.
• Scoop the mixture using a 1/3 cup measure, then press it between your hands to shape the patties. You should get 6 to 7 patties from this recipe, that are 3/4-inch thick.
• To cook the burgers, use the same skillet you used for sauteeing the veggies. (See the notes for an oven-baked method.) Add 1/2 tablespoon of oil to the pan and heat it over medium high heat.
• When the pan is hot and the oil is easy swirl around (but not smoking), add 3 patties to the pan and cook until the first side is crispy, about 2 to 3 minutes. Flip and cook until the other side is crisp, and the burgers are heated through, about 2 to 3 additional minutes.
• Remove the burgers to a plate lined with towel, then repeat with the remaining burger patties, using the remaining oil to grease the pan again. Serve warm with your favorite toppings.

Make Ahead & Storage Tips:

• Shaped, uncooked burger patties can be individually wrapped (or separated by parchment paper in an airtight container) and stored in the fridge for up to 4 days. Cook as directed.
• Leftover cooked burgers can be stored in the fridge for up to 3 days. Reheat in a lightly oiled skillet.
• You can freeze fully cooked patties for up to 3 months. Store them in an airtight container, separated by parchment paper to prevent the patties from sticking together. Let them thaw in the fridge overnight, then reheat in a 350ºF oven for 12 to 15 minutes until warmed through.