Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini

• Produce

  • 1/3 cup Bell pepper
  • 1 heaping cup Cabbage
  • 1 15 oz] can Chickpeas
  • 1 Cilantro, fresh
  • 1 tbsp Green onion
  • 1/2 Jalapeno, fresh
  • 1 Jalapeno pepper
  • 1 Leafy green lettuce
  • 1 Lime, Juice of
  • 1/4 tsp Oregano, dried
  • 5/8 tsp Powdered garlic
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cup Now foods rolled oats

• Condiments

  • 1/2 tbsp Honey
  • 1 tsp Lime juice, fresh
  • 1/3 cup Mayo, quality
  • 1 tbsp Sriracha

• Baking & Spices

  • 1/2 tbsp Avocado oil
  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 pinch Salt

• Bread & Baked Goods

  • 4 Onion roll buns

• Deli

  • 1/2 tbsp Ellyndale naturals premium avocado oil plus extra to cook the burgers in
  • 1 Have some red onion handy? feel free to slice it thin + add to the slaw

Found on peasandcrayons.com

Description

Ingredients

• 1 + 1/2 cup NOW Foods Rolled Oats
• 1 [15 oz] can of chickpeas, drained + rinsed
• 1/3 cup diced bell pepper (the smaller the better!)
• 1 jalapeño pepper
• 1 cup grated zucchini
• 1-2 TBSP green onion (white + green portions)
• 1/2 TBSP Ellyndale® Naturals Premium Avocado Oil plus extra to cook the burgers in
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 large egg
• 4 onion roll buns (see post for GF swaps)
• leafy green lettuce of choice for topping
• 1 heaping cup cabbage, finely chopped/shredded
• 1/2 a fresh jalapeño, sliced thin (optional)
• 1/2 TBSP honey
• 1/2 TBSP Avocado Oil
• juice of 1 lime, or to taste
• a pinch of salt
• fresh cilantro (optional + to taste)
• Have some red onion handy? Feel free to slice it thin + add to the slaw!
• 1/3 cup quality mayo
• 1 tsp fresh lime juice
• 1-2 TBSP Sriracha, or to taste
• 1/8-1/4 tsp garlic powder

Directions

• Combine ingredients for the aioli and whisk. Set aside.
• For the slaw, combine all ingredients and adjust to taste. Set aside.
• Combine oats and chickpeas in food processor and pulse a few times to roughly chop the chickpeas and oats. Mixture should look chopped but not be paste-like or wet/mushy.
• Set aside and grab those veggies!
• Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less spicy burgers remove half or all of the veins/seeds. I left half intact and removed the rest for burgers with a spicy kick and lots of flavor!
• If you havent already, grate the zucchini using the coarse side of a box grater and wrap in a paper towel. Squeeze out excess moisture and set aside.
• Sauté bell pepper, jalapeño, zucchini and green onion in avocado oil until peppers are tender.
• Season with garlic powder, red pepper flakes, oregano, and salt.
• Add the freshly sauteed veggies to your bean mixture, then add your egg.
• Stir to fully incorporate and roll mixture into four balls.
• To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they wont hold their shape.
• To help the burgers set, cover 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.
• 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 nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!
• Slather your buns with sriracha mayo, pile them high with lettuce, and top each burger with honey-lime slaw or your favorite toppings. Enjoy!