Courtesy of Kristen Eppich.
Place onions, mushrooms, garlic, and black beans in a mini chop or food processor. Pulse until finely chopped.
Heat a large skillet over medium-high. Add 1 Tbsp oil, then vegetable-bean mixture, garam masala and salt. Cook for 3 to 4 minutes, or until vegetables are tender.
Transfer to a large bowl and add crumbled tofu, bread crumbs and cilantro. Refrigerate for 30 minutes or until chilled though.
Heat a skillet over medium heat. Add remaining vegetable oil. Working in batches, Spoon ½ cup portions of mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.
Stir mayonnaise with curry paste and lemon juice in a small bowl. Place burgers on toasted buns. Top with curry mayonnaise and more cilantro.