Vegan Chickpea + Wild Rice Burgers

Vegan chickpea + wild rice burgers with grilled avocados and heirloom tomato salsa. Perfect for barbecues and picnics!

2 1/4 cups / 293 grams cooked wild rice, drained
3/4 cup / 122 grams chickpeas
1 large or 2 medium / 330 grams onions
3 cloves / 37 grams garlic
1 cup / 82 grams breadcrumbs
3 tablespoons tapioca starch
2 tablespoons nutritional yeast
2 tablespoons ground flaxseed + 6 tablespoons water
1/4 cup aquafaba, the water from canned chickpeas (this is for binding purposes – please do not use regular water in place of aquafaba)
1 1/2 teaspoons salt
5 large / 1 kg + 100 grams whole heirloom or regular tomatoes
1 medium / 250 grams onion, roughly chopped
1 regular / 11 grams jalapeño pepper, with seeds – if you can’t take spice, you can remove the seeds and rib
2 teaspoons coconut sugar
1 1/2 teaspoon salt, plus more to taste
1 tablespoon coconut oil
3 barely ripe avocados
2 teaspoons coconut oil
1-2 lemon or lime wedges

View the full recipe at Gratitude and Greens →