Chipotle Pumpkin Veggie Burgers

• Vegetarian

• Produce

  • 1 Avocado, ripe
  • 1 cup Cannellini beans
  • 1 clove Garlic
  • 1/2 tsp Garlic powder
  • 1/2 cup Green onion
  • 1 cup Pumpkin puree
  • 1 cups Salad greens and/or micro greens

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Condiments

  • 1 tsp Chipotle adobo sauce
  • 1/2 tbsp Chipotle peppers in adobo sauce
  • 1 tsp Lemon juice, fresh
  • 1/3 cup Mayo, quality store bought or homemade

• Baking & Spices

  • 1/4 tsp Cajun seasoning blend
  • 1/8 tsp Cayenne pepper
  • 5/8 tsp Paprika
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 2 pinch Salt
  • 1/2 tsp Salt-free italian seasoning blend

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tbsp Flax seed, ground

• Bread & Baked Goods

  • 4 Buns [optional, toasted

• Liquids

  • 3 tbsp Water

Found on peasandcrayons.com

Description

Ingredients

• 1 TBSP ground flax seed
• 3 TBSP water
• 1 cup cannellini beans
• 1 cup pumpkin puree
• 1/2 TBSP chipotle peppers in adobo sauce, chopped
• 1 clove garlic, smashed/minced
• 1/2 cup chopped green onion
• 1/2 tsp garlic powder
• 1/2 tsp salt-free Italian seasoning blend
• 1/2 tsp paprika
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 1 TBSP oil
• 1.5 cups rolled oats
• 1-2 cups salad greens and/or micro greens
• 4 toasted buns [optional]
• AVOCADO SMASH:
• 1 ripe avocado
• 1/8 tsp paprika
• a pinch of salt
• CHIPOTLE AIOLI:
• 1/3 cup quality mayo [store bought or homemade]
• 1 tsp fresh lemon juice
• 1 tsp chipotle adobo sauce
• 1/4 tsp cajun seasoning blend, or to taste
• 1/8 tsp cayenne pepper, to taste
• a pinch of salt
• To make the sauce: simply combine ingredients and whisk! If you have a food processor handy, add some of the actual chipotle peppers into the sauce too and blend away!

Directions

• To make your flax egg , whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
• Next coarsely mash your beans in a large bowl and set aside. For added texture, you can leave some of the beans in tact.
• Add your pumpkin, chopped chipotle peppers, and garlic to the beans and season with your Italian seasoning blend, salt, garlic powder, paprika, red pepper flakes, and chopped green onion, then stir to coat.
• Next grab your oats, you can leave them whole for textures sake, chop them, or pulse them in a blender/processor. I usually go with the latter when photographing my burgers since they make a prettier patty - but all three options are delicious so go with whichever method you prefer!
• Add a tablespoon of oil and stir in your oats.
• Remove your flax egg from the fridge and add it to the bowl.
• Stir to fully incorporate and roll mixture into four balls.
• For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
• Place burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
• READY TO EAT?
• Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
• Cook for a few minutes on each side until youre left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! Id skip crowding all four together just because theyre a pain to flip when all up in eachothers business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently nudge the sides of each patty and help form the sides into a perfect disc. Works like a charm!
• Slather your buns with chipotle sauce, pile them high with greens and top each with a tasty pumpkin burger. Top with avocado smash and the upper bun and enjoy!