Set the oven to 400° F and set aside a pot of water to cook your grains. You will want the grains to cook while you prepare the patties in this recipe. (Follow box instructions for grains. For my recipe, I use 2 cups of water for 1 cup of brown rice, and 1 tablespoon coconut oil.)
1. Add grains to a boiling pot of water and cover.
2. Next, roughly chop the white onion, carrots, broccoli, mushrooms, and garlic. Add the vegetables, olive oil, paprika, cumin, salt, and pepper to a blender, and pulse until coarsely blended.
3. Line a large tray with tin foil. Empty the vegetables from the blender onto the tray and spread out evenly, using a spoon or spatula.
4. Bake the vegetables in the oven for 15 minutes.
5. Meanwhile, prepare the herb mixture by adding a handful of freshly rinsed herbs, arugula/spinach leaves, macadamia nuts, bread crumbs, and tomato paste to a blender. Blend until finely combined.
6. Remove vegetables from the oven. With a spatula, stir and move them around. Spread them evenly again and pat them down.
7. Next, rinse black beans and place them on a foil-lined tray. Place both the vegetable tray and black bean tray back into the oven for 15 minutes.
8. Add vegetables, beans, and eggs to the blender. Blend until coarsely combined.
9. Pour the ingredients from the blender into a large mixing bowl and add the grains. Gently fold grains into the mixture.
10. Place a piece of wax paper or parchment onto the kitchen countertop. Using your hands, place the mix onto the paper, and form into a large ball, patting it down.
11. Cut the patties into eight sections. Roll each section into a ball and flatten down using the palms of your hands.
12. Add coconut oil to a large saucepan and cook patties/burgers on each side for 4-6 minutes, until a golden, crispy brown. (Keep saucepan covered to retain moisture)
13. Serve patties in lettuce wraps or bread rolls, with your choice condiments. Freeze for up to one month and enjoy by heating back up on the stovetop.
*To make this recipe nut-free, substitute nuts for sprouted pumpkin or sunflower seeds.
*To make this recipe vegan, substitute eggs with flax eggs (2 tbsp. flax meal mixed with 6 tbsp. water; combine and let sit for 10 minutes).
*For homemade (vegan) breadcrumbs, blend together nutritional yeast and macadamia nuts.
*For extra protein, use amaranth for the grains in this recipe.