While oven heats, add Zucchini (3 cup) in food processor then put in a strainer, add Salt (1/4 teaspoon) and let sit for 10 minutes.
Meanwhile, add Red Onion (1/2) and Brussels Sprouts (4) to a food processor and pulse 5 to 6 times until finely chopped.
Set chopped onions and brussels sprouts aside and add Canned Great Northern Beans (1 can) to food processor. Pulse until nearly pureed.
Take handfuls of zucchini and squeeze out all water before adding to large bowl.
Add red onion and brussels sprouts to drained zucchini in large bowl, then beans, Feta Cheese (1 ounce), Flaxseed Meal (2 tablespoon), Chia Seeds (2 tablespoon), Almond Meal (2 tablespoon), Sunflower Kernels (2 tablespoon).
Add seasoning: Smoked Paprika (1 tablespoon) and Ground Black Pepper (1/4 teaspoon). Stir until well combined and thoroughly mixed. Place in refrigerator for 1 hour, or longer.
Once burger mix has sat for an hour, remove and create 6 to 8 patties with your hands.
Place patties on a wax lined baking sheet and bake for 12 minutes.
Remove tray, gentle flip patties and bake another 8 to 10 minutes or until cooked to your liking.
While the patties bake, add Avocado (1/2), Garlic (1 clove), Sriracha (1 tablespoon), Smoked Paprika (1 teaspoon), Lemon Juice (to taste), Vanilla Almond Milk (2 tablespoon), Red Bell Pepper (1/4), Fresh Basil Leaves (2) to a food processor and blend until smooth and creamy.
Assemble your veggie burgers using your preferred choice of Buns (to taste), then top patties with Sriracha Avocado Sauce and whatever toppings you prefer. We used Red Bell Pepper (to taste), Fresh Spinach (to taste), Cheese (to taste), Onion (to taste), and sliced Avocado (to taste).