If you are looking a hearty meal that won't leave you feeling heavy then this one's for you.  The burger itself is filling but the slaw gives a fresh crunchiness.  I modified this from a recipe that was given to me by my good friend (and lifetime sous chef), Leah Smith.  I made the burgers with mixed nuts...next time I think I'll add flax and maybe even quinoa. 


Preparation time: 30 minutes
Cook time: 10 minutes
Serves: 6

Ingredients

Patties

1/2 jalapeno, diced 
1/4 red onion

2 cloves garlic, minced
1/2 cup Italian parsley, chopped
1 cup oats, ground
1& 1/2 cup breadcrumbs
2 carrots, grated
1 green pepper, diced
1 540 g can black beans, drained
1 341 g can sweet corn, drained
2 eggs
1 cup mixed nuts, chopped
1& 1/2 tsp cumin
1 & 1/2 tsp oregano
1 & 1/2 tsp thyme
1 & 1/2 tsp taco seasoning
1/2 tsp cayenne pepper
2 tsp Worcestershire sauce
1 tbsp barbeque sauce
Pinch salt
Pinch black pepper

Slaw
1/2 raddichio, sliced
1/4 green cabbage, sliced
Small bunch watercress
1/2 tbsp honey
1 tbsp olive oil
1/2 tbsp cider vinegar
Salt and pepper to taste


Spread
3 tbsp blue cheese dressing 
1/2 chipotle pepper, diced, plus 1 tsp adobo sauce

Directions

        1.  Put chopped vegetables in fine metal sieve and drain residual liquid by
          pushing hard with your palm.


     2.  Pulse oats and nuts in food processor.  Remove and set aside in large
          sized bowl.

     3.  Add black beans and corn to food processor and pulse until coarsely
          blended.  Add mixture to oats and breadcrumbs bowl along with
          drained vegetables and spices.

     4.  Add eggs, Worcestershire, and BBQ sauce.  Mix well using your hands.


          





     5.  Using your hand shape mixture into 9 4-inch x 1-inch patties. Place on
          cutting board and let rest in the freezer for at least 10 minutes.





     6.  Meanwhile make slaw but mixing raddichio, cabbage and watercress
         with oil, vinegar, honey, salt and pepper.





     7.  Mix blue cheese dressing and chipotle in adobo in a small bowl.

     8.  Heat cast-iron skillet with oil and grill burgers for 3-5 minutes on each
          side. Cover with lid to ensure burgers are heated throughout.







     9.  Place burgers on toasted bun with slaw and chipotle spread. 


     10. Savour it!