Mustard, mayonnaise, cashew cream, hot sauce, salsa (optional toppings)
Heat the tablespoon of olive oil and the smashed garlic clove over medium heat in a large skillet. Let the garlic cook in the oil until it is golden brown on both sides before discarding.
Add the sweet potato to the garlic infused oil in the skillet and sauté until it starts to soften (3-4 minutes). Add the walnut pieces, kale and Massel Ultracube broth to the pan. Cook until the kale is wilted and the liquid in the pan is absorbed, about 3-4 minutes longer. Transfer the mixture to a large mixing bowl and set aside to cool.
Place oats into a food processor and pulse 3-5 times to roughly chop. Add in one can of black beans and pulse an additional 3-5 times to create a chunky paste. Add the egg, cumin, coriander, and Massel Beef Style Stock Powder to the food processor and blend until the mixture is a smooth paste. Transfer the paste to the mixing bowl with the cooked vegetables.
Add the remaining can of black beans, scallion, shredded cheese and cilantro to the mixing bowl and fold to combine.
Line a small baking sheet with parchment paper and lightly spray or wipe with olive oil. With wet hands, measure out multiple 1/3-cups of the veggie burger mixture and form into patties. Transfer the patties to the prepared baking sheet, cover and refrigerate for 10 minutes or up to 8 hours to set.
Wipe out the skillet you used for cooking the veggies. Add 1-2 tablespoons of olive oil, swirl the pan to coat, then heat over medium heat. Cook the veggie burgers undisturbed for 4-6 minutes until a nice golden crust has formed then flip and cook another 4-6 minutes to brown the other side. The burger should be firm to the touch in the center when cooked through.