Making homemade veggie burgers from scratch bc premade store brought ones just don’t cut it for me. It’s a little more work but I promise you it’s worth it. I made these on this weeks #danamademedoit, for a step by step video and cooking notes along the way check it out on the @danasbakery page! 1 1/2 c sliced mushrooms 1 large carrot 1 1/2 c chopped broccoli florets 1/2 medium onion 2 large garlic cloves 2 tablespoons neutral oil (olive oil or avocado oil 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 c chopped walnut halves 2 cups packed fresh spinach leaves 1/2 c fresh herbs of choice like chives, parsley, scallions or cilantro 1/2 c panko breadcrumbs 2 large eggs 1 tablespoon tomato paste 3/4 ccooked brown rice Blend the mushrooms, carrots, broccoli, onion, olive oil and spices until mixed together and resemble a thick paste. Spread into thin layer on baking sheet and roast at 400 for 10 minutes. While the veggies are roasting rinse and drain the black beans and spread on a different baking sheet. Once timer for veggies goes off add the black beans to the oven. Mix the veggie mixture and re-flatten on the same sheet. bake the beans and veggie mixture again for another 10 minutes. While the veggies and beans are cooling, add the wallnuts, spinach, and herbs to the same blender you used for the veggie mixture. Blend together until incorperated. Add the cooled beans and pulse to combine with the spinach / herb mixture 8-10 times (you want it a little chunky) Add the veggie mixture, greens and beans mixture, breadcrumbs, eggs, tomato paste and brown rice in a bowl and form 6-8 veggie prices about 1/2 - 1 inch thick. Add 1-2 TBSP to a heatsd pan (medium / high heat) and cook each veggie burger 4-6 minutes each side! I eat mine with ketchup, mustard and pickled onions. But you can use whatever burger toppings you’d like (a smoked aoli and avocado would be amazing here) Store in freezer for up to 2 months. Keep covered in fridge for 3 days.