Thai Chickpea Burgers With Sweet 'n' Spicy Sauce

From Chloe’s Kitchen (Chloe Coscarelli).

• Ready In: 27 mins
• Serves: 6

Ingredients

• Chickpea Patties

• 1 (15 ounce) can chickpeas, rinsed and drained
• 1  small onion, chopped
• 2  garlic cloves
• 1  teaspoon  grated fresh ginger
• 1⁄2 small  jalapenos or 1⁄2 small green chili pepper, seeded and finely chopped
• 1⁄4 cup  packed fresh cilantro
• 1⁄2 cup panko breadcrumbs
• 1  tablespoon lime juice
• 1  teaspoon sea salt
• 1 -2  tablespoon canola oil, to pan-fry patties

• Sweet And Spicy Sauce

• 1 (6 ounce) can tomato paste
• 1  tablespoon olive oil
• 2  tablespoons water
• 2  tablespoons  agave nectar
• 1  teaspoon white wine or 1  teaspoon apple cider vinegar
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon sea salt

• The Rest

•  hamburger bun, lightly toasted
•  sliced avocado
•  cilantro
•  lettuce

Directions

1. To make the Chickpea Patties: Place all ingredients except for the olive oil into a food processor and pulse until just combined, stopping frequently to scrape down the sides. Using the palms of your hands, form the mixture into 6 burger patties.
2. In a large non-stick skillet, heat some of the oil over medium-high heat. Once hot, carefully add the patties in batches, making sure they don't overcrowd. Add a little more oil with each batch. Allow patties to cook about 4-6 minutes on each side. Once the patties are nicely browned and holding their shape a little better, remove from the heat.
3. To make the Sweet 'n' Spicy Sauce: In a blender or Magic Bullet, puree all the ingredients together. It should be a nice thick ketchup consistency, but add a tiny bit more water to loosen if needed. Adjust the salt to taste.
4. To serve: Layer the Chickpea patties, Sweet 'n' Spicy Sauce, sliced avocados and some leafy lettuce or fresh cilantro (if desired) on toasted buns.