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Ingredients
  • 1 can chickpeas, drained, rinsed, and mashed
  • 1/2 red onion, finely diced
  • 1 small zucchini, grated
  • 3 tablespoon finely chopped cilantro
  • 3 tablespoon red wine vinegar
  • 1 tablespoon Sriracha sauce
  • 2 tablespoon natural peanut butter
  • 1 sweet potato (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 cup quick oats
  • 2 tablespoon olive oil
  • 1 tablespoon sriracha
  • 3 tablespoon mayonnaise
  • 1 avocado
  • Salt and pepper, to taste

STEP 1

Chop cilantro.

Photo by Charlotte Cohen

STEP 2

Dice red onion.

Photo by Charlotte Cohen

STEP 3

Grate the zucchini (and drain).

Photo by Charlotte Cohen

STEP 4

Combine everything except 1 tablespoon of Sriracha and mayonnaise and sweet potato.

Photo by Charlotte Cohen

STEP 5

Form veggie burger patties and sauté in a greased pan on medium heat for 3 minutes on each side, or until brown.

Photo by Charlotte Cohen

STEP 6

Combine the remaining Sriracha with mayonnaise. Assemble your toasted bun with lettuce, veggie burger patty, Sriracha mayo, and avocado.

#SpoonTip: Roast olive oil-coated spiralized sweet potato at 380°F for 10 minutes for shoestring sweet potato fries.

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