• Preheat oven to 350 degrees.
• Drain and rinse the chickpeas and black beans, and spread in an even layer on a baking sheet.
• Bake beans for 30 minutes, until dry and splitting slightly.
• While the beans bake, chop the mushrooms and broccoli stems in a food processor until coarsely chopped, but not pulverized. Chop florets into small, bite sized pieces, and set aside.
• In a large, deep nonstick pan- heat 2 tablespoon oil over medium heat.
• Add the chopped mushrooms and broccoli (stems only) and season with salt and pepper. Cook, stirring occasionally for 7-10 minutes, until softened and reduced in size.
• Add remaining tablespoon of olive oil to the pan with the cooked broccoli stems and mushrooms, and bring the heat up to medium high.
• Add the chopped broccoli florets and season again with salt and pepper.
• Cook 5-7 minutes, stirring occasionally, until broccoli florets are lightly browned.
• Turn off heat and set aside.
• Once the beans have baked for 30 minutes, remove from oven and allow to cool slightly, about 5-10 minutes.
• Transfer beans to a food processor, and pulse a few times until the beans are coarsely ground, with large pieces still intact. Transfer to a bowl, and add the cooked and slightly cooled broccoli and mushrooms.
• Grate the carrots and add to the bowl.
• Grate the zucchini and ring out with your hands or a clean dish towel to remove excess liquid, then add to the bowl with the other ingredients.
• Add the sliced scallions, miso paste, Worcestershire sauce, salt, pepper, and smoked paprika.
• In a small separate bowl, whisk together 3 tablespoon egg replacer and 3 tablespoon water until smooth and well combined. Transfer to the bowl with the other ingredients, and toss well until everything is fully incorporated.
• Transfer burger mixture to an airtight container, and refrigtae for at least 1 hour.
• When ready to cook, form burger mixture into 16 slider sized burgers, or 8 full sized patties. Sliders are about ½ cup, full sized are about ¾ cup.
• Add a neutral oil such as avocado or canola to large nonstick frying pan and head over medium
• Add Burgers in batches, careful not to overcrowd the pan.
• Cook 4-5 minutes a side, until crisp on the outside, and warmed through in the inside.
• Serve hot, on toasted buns with thinly sliced red onion, shredded lettuce, dill pickles, and miso mayo.

For cooking from frozen:

• If cooking from froze, cook 57 minutes a side on medium-low heat.

To freeze:

• Form burgers into desired patties, and store in freezer bags for up to 1 month.