In a large skillet, heat the oil and butter over medium-high heat. Add the onion and cook until browned, about 5 minutes. Add the mushroom and garlic and cook until mushrooms have reduced and released their moisture, about 6 minutes. Add in the cumin and paprika then set aside to cool.

Tear toasted bread into pieces and pulse in the food processor until crumbs form. Dump them into a large bowl. Add the mushroom mixture, beans, cheese, cilantro, salt and pepper to the processor and pulse. You do not want a smooth mixture, but you need small uniform pieces. Scoop the mixture into the bread crumbs and stir well to combine.

Using a level ice cream scoop, divide the mixture into 8 even portions and form them into patties. Place them in a hot skillet or electric griddle brushed with oil. Cook for 5 minutes on each side until crisp. Serve immediately with your favorite toppings. You can try avocado, salsa, sour cream, mayo, lettuce, tomato, red onion, cheese.