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1.
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For the burgers: Put the vegetables (onion through peppers) in a fine metal sieve and drain residual liquid by pushing hard with your palm.
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Set aside.
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2.
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Pulse oats and nuts in food processor.
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Remove them from the processor and put them in a large-sized bowl with the breadcrumbs.
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3.
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Add black beans and corn to the food processor and pulse until coarsely blended.
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Add this mixture to the oats and breadcrumbs bowl along with drained vegetables and spices.
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4.
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Add eggs, Worcestershire sauce and BBQ sauce.
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Mix well using your hands.
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5.
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Using your hands shape mixture into six 4-inch x 1-inch patties.
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Place patties on a plate and put the plate in the freezer for at least 10 minutes.
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6.
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Meanwhile make slaw but mixing raddichio, cabbage and watercress in a large bowl.
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Combine oil, vinegar, honey, salt and pepper in a small bowl then add it to the slaw and toss to combine.
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7.
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Mix blue cheese dressing and chipotles in adobo in a small bowl.
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8.
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Heat a cast-iron skillet with a drizzle of oil over medium high heat.
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Once hot add burgers and grill burgers for 3-5 minutes on each side.
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At the end, cover skillet with a lid and cook for a couple of additional minutest to ensure burgers are heated throughout.
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9.
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Place burgers on toasted buns with slaw and chipotle spread.
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Enjoy!
