Ingredients

• 1 can of chickpeas, well rinsed
• 1 small red onion, finely diced
• 1 zucchini, shredded
• A handful of coriander leaves and stems, finely chopped
• 3/4 cup rolled oats
• 2 Tbsp Mayver’s Crunchy Peanut Butter
• 1-2 Tbsp Sriracha sauce or preferred hot sauce
• 1 Tbsp balsamic vinegar
• 1 tsp garlic powder
• 1/2 cup flour or gluten-free flour (i.e. chickpea flour) + extra if needed
• A sprinkle of salt
• A pinch of black pepper
• A good quality vegetable oil or coconut oil for cooking
• To assemble: 6 burger buns, cabbage, carrot, capsicum, coriander, salad leaves, avocado sauce

Method

1. Put your rinsed chickpeas into a mixing bowl and mash with a fork or potato masher until they are a chunky paste consistency.
2. Add the diced onion, shredded zucchini, chopped coriander, oats, peanut butter, Sriracha, balsamic vinegar and garlic powder and combine well. At this point, you want the mix to be holding together but be a bit too wet. If it’s not holding together, keeping mashing the mixture together until it does.
3. Add the flour, salt and pepper and mix again, checking to ensure everything is still holding together. If your mix is still too wet, add one tablespoon of flour at a time until the patties can be shaped into balls without sticking to your hands or breaking apart.
4. Divide the mixture into six portions and shape into balls, pressing them down to form flat patties (about 1 cm thick).
5. In a large, shallow pan heat 3-4 tablespoons of oil over a medium heat. Once the pan is hot enough, place your patties in to cook for 3-5 minutes on either side or until they are golden brown and cooked through.
6. Transfer the patties to some paper towel to cool slightly and then prepare your burgers accordingly.

This yummy vegan recipe was provided by the amazing @naturomedico