Have your steamer ready and cut four 10-inch squares of parchment and aluminum foil for wrapping.

Preheat a heavy pan over medium heat. Sauté the onion in the oil with a pinch of salt until translucent, 3 to 5 minutes. Add the garlic and fennel seed and sauté for another minute. Add the miso and tomato paste and mix well, letting them warm and dissolve into the onions. Remove from heat.

In a mixing bowl, mash the pinto beans with the onion mixture and porcini powder until there is some texture but no whole beans remain. Work in the water. Make sure the mixture is completely cool before proceeding.

Mix in the smoked paprika, 1/2 teaspoon salt, lemon pepper, mayo, apple cider vinegar, and nutritional yeast. Add the vital wheat gluten and knead with your hands for about 4 minutes until gluten strands appear.

Divide into 4 even pieces and form into patties about 4 inches in diameter. Flatten and shape them as circular as you can — they don't have to be perfect.

Wrap each patty in a square of parchment, then wrap in foil. Reshape the burgers once wrapped. Steam with a tight-fitting lid for about 45 minutes, flipping once halfway through. Let cool completely before grilling or pan frying.

To grill, preheat your grill over high heat. Brush burgers with oil and grill until grill marks appear, about 4 minutes each side. To pan fry, preheat a cast-iron pan over medium heat. Cook for about 5 minutes on each side until lightly charred.