Place black beans, onion, yellow bell pepper, red bell pepper and mushrooms in a food processor and process into a fine mixture.
Heat 1 tbsp oil in a non-stick pan. Add the vegetable mixture, salt, ½ tsp crushed peppercorns and 1 tsp dried mixed herbs, mix well and cook for 2 minutes.
Remove from heat, transfer the cooked mixture into a bowl and cool to room temperature.
Crumble tofu and add to the mixture. Mix well and refrigerate. This is the patty mixture.
Cut potatoes into wedges with skin and place in a bowl. Add 1 tbsp oil, salt, remaining crushed peppercorns, garam masala powder and remaining dried mixed herbs. Mix well and set aside.
Heat 1 tsp oil in a non-stick tawa. Place marinated potato wedges and fry till golden and crisp from both the sides.
Add breadcrumbs to patty mixture and mix well. Divide the mixture into equal portions shaped into patties.
Place patties on the same tawa and cook till evenly done from both the sides.
Cut burger bun horizontally into halves and toast them on the tawa.
Thinly slice 1 tomato.
To assemble burgers, apply mayonnaise on both the toasted burger bun parts. Place tomato slices on the base alongwith 7-8 arugula leaves. Sprinkle salt, pinch crushed peppercorns on top. Crumble 5 gms goat’s cheese and add on top. Place a patty on top and cover with another part. Similarly make other burgers.
Cut remaining tomato into wedges and toss with 6-7 arugula leaves, salt and crushed peppercorns.
Place burger on a serving plate and put prepared potato wedges along it. Place the prepared tomato-arugula salad on side and add some crumbled goat’s cheese on top.