Make the salsa: bake or fry plantain until brown and crispy around the edges. Cut the plantains into fine cubes and set aside.

In a small bowl whisk together the honey, balsamic vinegar and shallots to form a dressing, then pour over the chopped plantains and let marinate until you are ready to assemble the burgers.

Make the burger: melt butter in the oil and sauté the mushrooms and onions. Once they begin to soften the mushrooms will reduce in size. Add the salt and garlic; cook for one more minute, remove from heat and set aside.

Strain one can of black beans, removing all of the water. Blend in a food processor to make a paste (it's okay if some chunks remain).

In a bowl combine, the sautéed mushrooms, black bean paste, shredded carrots, panko breadcrumbs, eggs, coconut oil, salt, black pepper, allspice and smoked paprika; once combined, form into patties and place in the freezer for 10 minutes.

Heat some oil or butter in a skillet and cook patties until golden brown and crispy on both sides (about 3 minutes per side). When the patty is flipped add the smoked gouda to melt.

Assemble the burger with toasted bun, veggie patty and cheese, plantain salsa and top with watercress.