Spicy chickpea veggie burgers with jalapeño and zucchini, topped with a tasty honey-lime slaw and fiery Sriracha mayo. These are my tastiest veggie burgers yet!
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Recіpe аdаpted from : @ https://peasandcrayons.com
Yіeld : 4 servings
Prep Tіme : 15 mіns
Cook Tіme : 10 mіns
Totаl Tіme : 25 mіns
FOR THE BURGERS:
- 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
FOR THE SLAW:
- 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
FOR THE SRIRACHA AIOLI:
- 1/3 cup quality mayo
- 1 tsp fresh lime juice
- 1-2 TBSP Sriracha or to taste
- 1/8-1/4 tsp garlic powder
- 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.
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 you're 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! I'd skip crowding all four together just because they're a pain to flip when all up in eachother's 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!