Hawaiian Teriyaki Chickpea Burger
[Vegan]

To Make the Sauce:

1. Combine the cornstarch in cold water and dissolve. Set aside to thicken.
2. In a small saucepan, mix tamari, pineapple juice, coconut sugar, Sriracha, red pepper, grated ginger, and garlic over medium heat. Bring to a boil and simmer until sauce reduces, about 15-20 minutes.
3. Add cornstarch and water mixture, simmer until thick, about 5 minutes. Remove from heat and set aside to cool.

To Make the Burgers:

1. Pulse the oats in the food processor until a fine flour. Combine in a large bowl with all the ingredients. As you combine, mash all the chickpeas, but leave some chunky for visual appearance.
2. Cook the patties in a large pan over medium-high heat with 1/3 cup of the sauce added. Coat evenly and cook each for 5-7 minutes, until cooked all the way through. Add a drizzle of olive oil to prevent sticking.
3. Add the pineapple rings to the pan as you cook and coat them in the sauce. Cook 3-5 minutes.

To Make the Coleslaw:

1. Throw everything together in a bowl and combine.

To Assemble:

1. Top the burgers with jalapeño, pineapple cole slaw, and avocado. Top with additional sauce if desired