8 ounces (225 grams) mushrooms
1 medium carrot
1 1/2 cups (85 grams) broccoli florets
1/4 medium onion
2 medium garlic cloves
2 tablespoons (30 grams) oil such as olive oil, avocado oil or grape seed, plus more for cooking
1 teaspoon smoked paprika
1 teaspoon chili powder
3/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1/3 cup (35 grams) walnut halves (about 14 halves)
2 cups packed (85 grams) spinach leaves
Handful tender fresh herbs like chives, parsley or cilantro (optional)
1/2 cup (100 grams) panko breadcrumbs
2 large eggs
1 tablespoon (15 grams) tomato paste
3/4 cup (115 grams) cooked brown rice
- Preheat the oven to 400 degrees Fahrenheit.
- Roughly chop mushrooms, carrots, broccoli, onion, and garlic. Place in a blender or food processor.
- Add paprika, chili powder, salt, and pepper to the blender or food processor.
- Pulse the blender or food processor until the ingredients are well blended and finely chopped.
- Cover two oven pans with aluminum foil.
- Wash off the beans and place them on one pan. Spread them to be one layer deep.
- Add the blended mixture to the second pan. Spread to cover the pan in a thin layer.
- Place both pans in the oven for 15 minutes.
- While the pans are in the oven, rinse out the blender, pat dry, and add the walnuts, herbs, and spinach to the blender. Blend until the walnuts are finely chopped.
- Cool the beans and veggie mixture.
- Add the beans to the blender. Pulse 5-10 times until crumbly.
- Add veggie mixture, crumbs, and tomato paste.
- Pulse to combine everything. Don’t pulse until the mixture is smooth, just to mix things together.
- Place the mixture in a bowl and mix in the rice.
- Shape into patties 1/2-3/4 inch thick.
- Cook patties on a grill or on the stove with some oil.