Black Bean Veggie Burgers

Yield: 6 servings 
Prep Time: 10 minutes
Total Time: 35 minutes

1 (15 ounce) can black beans, drained
1 pound Portobello mushrooms
4 cups cooked brown rice, cooled 
½ cup pesto sauce 
1 cup shredded Gruyère cheese 
1 egg
1 teaspoon salt
½ teaspoon garlic powder 
2 tablespoons olive oil 
Serve on gluten-free hamburger buns or on a plate garnished with salad trimmings
Optional garnishes: honey mustard, sliced avocado and sundried tomatoes
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1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, combine drained black beans and mushrooms. Pulse 4 to 5 times just until broken up. Add in the cooled rice, pesto sauce, cheese, egg, salt and garlic powder and pulse until coarse crumbs form. 
3. Form the mixture into 8 equally sized patties, about ½ cup each and place onto prepared baking sheet. Bake for 20 to 25 minutes until fully set. 
4. Serve on gluten-free buns or with desired garnishes.