Rinse soaked beans, add to a pot and cover with water two inches higher than the beans. Cover and cook on stove top for 45 to 60 minutes. Drain and set aside.

In a large sauté pan, heat two tablespoons olive oil. Add onion and garlic, season with salt and pepper, and sauté for one to two minutes. Then add mushrooms and zucchini, season some more and sauté for another three to five minutes, until most of the liquid evaporates. Add basil and cook for another two minutes or so, until wilted. Remove from heat and let cool for a few minutes.

Place beans, vegetables, and pine nuts into a food processor. Pulse until smooth, leaving a little bit chunkier for texture.

Transfer to a bowl and stir in the egg and crumbs/flour. Season generously with onion and garlic powder, salt and pepper.

Heat olive oil in a large sauté pan. Form mixture into patties – they’ll be wet but should still hold their shape (if needed, add a little more panko). Place gently into the pan and cook for five to seven minutes on medium-low heat until the bottom is golden, then flip and cook for four to five more minutes.

Serve on portobello mushroom bun (or a traditional bun) with pesto sauce or garlic aioli.