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1
In a heatproof medium bowl, cover the shiitake caps with boiling water and let stand until softened, about 25 minutes.
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2
Drain well, then coarsely chop and transfer to a food processor.
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3
Add the parsley, shallot, garlic, lemon zest and lemon juice and pulse until the parsley is finely chopped.
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4
Meanwhile, in another heatproof medium bowl, combine 1/2 cup plus 2 tablespoons of boiling water with the soy sauce and agave.
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5
Stir in the TVP and let stand until rehydrated and tender, about 15 minutes.
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6
Stir in the shiitake-parsley mixture, black beans, flax meal and salt.
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7
Using a fork, lightly mash half of the beans against the side of the bowl and stir to combine.
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8
Using moistened hands, form the mixture into six 3/4-inch-thick patties; pack tight.
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9
Transfer to a parchment paperlined baking sheet.
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10
Light a grill or preheat a grill pan; oil the grate or the pan.
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11
Grill the burgers over moderately high heat until charred on the bottoms, about 5 minutes.
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12
Using a spatula, carefully flip the patties and cook until lightly charred and heated through, 3 to 5 minutes longer.
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13
Serve the burgers on the buns with the Banana Pepper Mustard, mayonnaise, lettuce and tomato.
