Heat a large saute pan to medium-high with 1 Tablespoon of olive oil or avocado oil. Add in carrots, mushrooms, and yellow onion. Saute for 5 minutes.

Add in minced garlic, stir, and saute for another 1 minute.

Add in frozen peas, spinach, cumin, paprika, chili powder, salt, and pepper. Cook for another 1 - 2 minutes until peas defrost and spinach wilts.

In a food processor, combine the cooked brown rice, walnuts, rolled oats, and the mushroom pea saute. Pulse 15 to 25 times until just combined, scraping the sides occasionally with a spatula to make sure everything is mixed. The texture should be coarse and there should still be small pieces of rice. Do not fully blended.

Remove the blade and scrape the sides of the bowl. Then, using your hands, form 8 equal-sized burger patties (about 1-inch thick). Use a little force to make sure they bind together. Set them to the side on a plate.

Wipe down the same large saute pan you used earlier or grab a new one. Heat 1 Tablespoon of olive oil to medium-high heat. Once heated, carefully add the veggie burgers to the pan. Do not overcrowd the pan; you may need to do two batches or use two pans.

Cook for 5 - 6 minutes, then gently flip with a spatula and cook the other side for 5 - 6 minutes. If burgers are browning too quickly, reduce heat. The outside should be crispy and the inside warm.

Remove burgers from heat and set to the side for 1 - 2 minutes to cool. Serve on a toasted bun with desired topping or in a salad. Enjoy!