Ingredients

The following ingredients have 4 Servings
  • 1.5 cup old-fashioned rolled oats ((not instant))
  • 15 oz canned chickpeas (drained + rinsed)
  • 1/3 cup finely diced bell pepper ((any color))
  • 1 jalapeño pepper
  • 1 cup grated zucchini
  • 1-2 TBSP green onion ((white + green portions))
  • 1/2 TBSP avocado oil
  • 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)
  • 1/3 cup quality mayo
  • 1 tsp fresh lime juice
  • 1-2 TBSP Sriracha (or to taste)
  • 1/8-1/4 tsp garlic powder

Instruction

  • 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 haven't 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 won't 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.