• Heat oven to 400 degrees.
• Drain and rinse 2 15 oz. cans of black beans. Place the drained beans on a baking sheet.
• Remove any excess dirt from 2 8 oz. packages of button mushrooms with a dry towel. Cut the mushrooms into quarters. Place the mushrooms on a second baking sheet and drizzle with 1 Tbsp. or so of olive oil and a generous pinch of salt and pepper.
• Place both pans in the oven and roast for 16 minutes. Remove pans when done.
• Peel 4 cloves of garlic and cut 1 small or ½ large onion into chunks.
• Cut 2 cups of broccoli into florets and roughly chop 1 cup of spinach.
• Place the broccoli florets, spinach, garlic, and onions in a food processor. Pulse 8-10 times and transfer to a large mixing bowl.
• Place the roasted mushrooms into the food processor and pulse 8-10 times. Transfer to the mixing bowl with the veggies.
• Place the roasted beans in the food processor and pulse until broken down. Transfer the pulsed beans to the mixing bowl.
• Stir all of these ingredients together until combined. Add 2 eggs and 1 cup Panko breadcrumbs. Stir until combined.
• Add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, ½ tsp. salt and pepper. Mix together until totally combined.
• Form the mixture into patties using your hands. This mixture makes 8-9 burgers.
• Heat a cast iron skillet to slightly higher than medium. Add 1 Tbsp. olive oil to the pan. Once the oil is hot carefully place 4 of the burgers in the pan. Cook for 6-8 minutes on the first side, carefully flip over, and cook for another 6-8 minutes on the second side.
• Repeat with the second half of the burgers.

For the Chipotle Mayo:

• Combine ⅓ cup mayo, 2 minced chipotles in adobo sauce, 2 Tbsp. lemon juice, 1 tsp. sugar, and a pinch of salt in a small bowl. Stir until completely combined.
• Serve the burgers by spooning a generous amount of the sauce onto a toasted burger bun. Place the burger on top and finish with desired fresh veggies and/or cheese.