Ingredients / Equipment:

• 1 cup mushrooms, diced small

• 1 medium carrot, diced small

• 1 1/2 cup zucchini, diced small

• 1 medium onion, diced small

• 2 medium garlic cloves, diced

• 1 jalapeno, diced small

• 2 TBSP EVOO

• 1 tsp paprika

• 1 tsp cayenne pepper

• Salt + pepper to taste

• 2 cups chard, packed

• 1 can black beans, drained and rinsed

• 1/3 cup walnut halves

• handful cilantro

• 1/2 cup breadcrumbs

• 2 large eggs

• 1 cup cooked brown rice

• Brioche buns and your favorite burger toppings. We used white cheddar, pickled onions and lettuce

• 2 baking sheets

• blender or food processor

• large mixing bowl

• Foil

Instructions:

Preheat oven to 400 degrees and line your baking sheets with foil.

Spread mushrooms, carrot, zucchini, onion, garlic and jalapeno on one of your baking sheets. Toss with EVOO, paprika, cayenne, salt and pepper. Spread into a thin layer on the baking sheet and roast veggies for 15 minutes. Let cool when done.

Next, take your drained and rinsed black beans and spread them into a thin layer on your second baking sheet. Roast for about 15 minutes until the beans begin to split and look dry. Let cool when done.

Place walnuts, chard and cilantro in blender and pulse until mixed well. Add your cooled beans to the blender until mixed well. You don’t have to get this into a smooth paste. You want to leave it a little chunky so we have some good texture when forming the patties.

In a large mixing bowl, add your cooled roasted veggies, breadcrumbs, eggs and your walnut and black bean mixture. Mix until well combined. Next, we are going to fold in the brown rice. I like the brown rice component in this recipe, it gives the patties a heartier texture.

Divide the patty mix into 6 equal portions and form into 1/2 inch thick pieces.

Cook on medium-high in non-stick or cast iron skillet so we can get a nice sear on the outside. Try to let the patty stay in its place to get the sear before you flip it so it doesn’t fall apart. Next, lower the heat to low-medium and put a lid to make sure the egg cooks all the way. Cook for 7-9 minutes total depending on patty size.

Notes:

You can totally double this batch and throw some patties in the freezer!

You can use other beans like cannellini, kidney or chickpeas.

To make vegan, omit the eggs. You can use a flax egg substitute. (Whisk 2 TBSP flaxseed meal with 6 TBSP water. Let mixture sit for 5-10 minutes and then use to replace eggs)

Have fun with your greens! Feel free to use spinach or kale!

Have fun with your veggies. Any veggie that is delicious roasted, would be delicious in this recipe too!