Corn and Black Bean Burgers with Raddichio-Watercress Slaw

1. For the burgers: Put the vegetables (onion through peppers) in a fine metal sieve and drain residual liquid by pushing hard with your palm. Set aside.

2. Pulse oats and nuts in food processor. Remove them from the processor and put them in a large-sized bowl with the breadcrumbs.

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

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

5. Using your hands shape mixture into six 4-inch x 1-inch patties. Place patties on a plate and put the plate in the freezer for at least 10 minutes.

6. Meanwhile make slaw but mixing raddichio, cabbage and watercress in a large bowl. Combine oil, vinegar, honey, salt and pepper in a small bowl then add it to the slaw and toss to combine.

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

8. Heat a cast-iron skillet with a drizzle of oil over medium high heat. Once hot add burgers and grill burgers for 3-5 minutes on each side. At the end, cover skillet with a lid and cook for a couple of additional minutest to ensure burgers are heated throughout.

9. Place burgers on toasted buns with slaw and chipotle spread. Enjoy!