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 1/2 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, 1/2 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.