Plant-Based Burger

INGREDIENTS:

• 1 lb mushrooms
• 1 cup cooked wild rice
• 1 bunch leafy greens
• 1 cup raw walnuts
• ½ tbsp. avocado oil (plus more for cooking)
• ½ medium white onion (finely diced)
• 1 red sweet pepper
• 1 green sweet pepper
• 2 stalks celery
• 1 tbsp chili powder
• 1 tbsp smoked paprika
• ½ tsp sea salt
• 1 ½ cup dried chickpeas (soaked overnight or a few hours)

DIRECTIONS:

1. Heat skillet over medium heat. Add raw walnuts and toast for 5-7
   minutes, stirring frequently, until fragrant and golden brown. Let
   cool.
2. Once walnuts are cooled, add to food processor with chili powder, smoked paprika, sea salt, and blend until a coarse meal is achieved. Set aside.
3. Pulse the remaining ingredients separately in a food processor (leafy greens, celery, sweet peppers, onion, mushrooms, chickpeas, wild rice). Mixture should be semi-chunky, not mushy.
4. Add all ingredients into a bowl and mix thoroughly to combine until a moldable mixture forms.
5. Form portions into burgers of desired size.
6. Freeze for at least 2 hours to firm up (or freeze for later use).
7. Cook on a flat top grill or griddle for 3-4 minutes on each side or until
   well browned.
8. Serve burgers on toasted buns with desired toppings.