Add spinach leaves to a food processor and pulse several times until finely shredded.

Remove and place in a separate bowl.

Add mushrooms to food processor and pulse until finely diced.

Remove and place in a separate bowl.

Peel onion and cut half of it into large chunks.

Remove stem and seeds and cut half of the bell pepper into large chunks.

Add onion and pepper to a food processor and pulse several times until finely diced.

Add 2 Tsp. of Olive Oil to a nonstick skillet on Medium/High heat.

Once heated, add onion, mushrooms and pepper.

Sauté for a couple of minutes.

Add spinach, salt and pepper; sauté until leaves are wilted

Remove vegetables from skillet and transfer to a sifter.

Using the back of a spoon, firmly press down on vegetables to drain out excess fluids (important).

Add vegetables to a large bowl.

Stir in shredded carrots.

I recommend refrigerating for around 30 minutes before forming patties.

Form mixture into 3-4 patties.

In a small bowl, smash Avocados with a fork to remove any chunks.

Add salt, pepper and lime juice; stir and set aside.

Heat 2 tsp. of Olive Oil in a nonstick skillet on Medium/High heat.

Once heated, add veggie patties and cook around 3 minutes per side until browned.

Serve veggie patties on your preferred bun (I use whole grain).

Top with plenty of Avocado.

Garnish with tomato slices and/or spinach leaves.