Corn and Black Bean Burgers with Raddichio-Watercress Slaw

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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!

* Per serving · 4 servings · Values may vary.