BUFFALO CHICKPEA VEGGIE BURGERS

Making a crave-worthy veggie burger is easier than you think! Amp up the flavor with these Buffalo Chickpea Veggie Burgers!

Subsequent to kidding about buffalotizing my chickpeas, I at long last took the jump and made my hankering a reality. Ho-Ly-Cow, individuals!!! I will always be kicking myself in the butt for not doing this sooner!I was initially going to toast them, sauce them, and prepare them over a verdant green plate of mixed greens and punch out, yet I realized I’d grab some genuine side-attention from the pilot except if I made them into something a small piece more generous. Welcome on the veggie burgers!!!

Why indeed, I totally went there. These bison chickpea veggie burgers were an absolute roundhouse kick to the tastebuds in the most astonishing manner conceivable. These burgers have some genuine skills.You can make them super zesty and completely attack your tastebuds or keep them on the gentle side with some genuine bison flavor. Simply whatever you do, make them right meow!Or make yourself a darn quesadilla. GOSH!

More slender patties will yield more scrumptious mash, as you’ll have the option to burn a greater amount of the top and base, in addition to the center will cook through a lot simpler. Once in a while I leave them somewhat thicker for a gentler focus yet I’ll concede, firm veggie burgers are my favorite!Giving your oats and chickpeas an unpleasant slash in a food processor makes the wizardry that helps keep these burgers together.In entire structure, chickpeas normally need to slingshot themselves out of your veggie burger with each tear into you take. Generally hacking them in the food processor is absolutely the best approach. Also, handling the oats helps pound a portion of the entire oats into powder structure while leaving the rest halfway entirety. Both assume a critical part in restricting the burger and giving it’s amazing surface.

Making a crave-worthy veggie burger is easier than you think! Amp up the flavor with these fun + feisty Buffalo Chickpea Veggie Burgers!

Ingredients

• 1.5 cup old-fashioned rolled oats (not instant)
• 15 oz can of chickpeas, drained + rinsed
• 1 jalapeño pepper
• 1/3 cup diced/minced bell pepper
• 1/3 cup diced/minced onion
• 1/2 cup shredded carrot chopped
• 1-2 TBSP green onion chopped
• 1/2 TBSP avocado oil or olive oil + extra to cook the burgers in
• 1/4 cup  Frank’s Red Hot sauce or equivalent
• 1/2 tsp garlic powder
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1 egg or 1 flax egg: 1 TBSP ground flax + 3 TBSP water.

FOR THE SLAW:

• 1 cup finely chopped/shredded cabbage
• 1/2 a fresh jalapeño sliced thin
• a drizzle of avocado oil or olive oil
• splash of white wine vinegar
• a pinch of salt

AVOCADO SMASH:

• 1 ripe avocado
• 1/4 tsp garlic powder
• salt and pepper to taste

TOPPINGS + EXTRAS (CHOOSE YOUR FAVORITES)

• Burger buns
• Leafy greens of your choice
• Frank’s Red Hot sauce for drizzling
• Ranch Dressing
• Cheddar cheese
• Plus add any veggies +/or toppings that float your boat – have fun with it!.

Instructions

1. Combine oats and chickpeas in a food processor and pulse a few times to roughly chop the chickpeas and oats. Mixture should look slightly chopped but not be paste-like or wet/mushy.
2. Set aside and grab those veggies!
3. Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less heat, remove them entirely.
4. If you haven’t already, dice/mince your bell pepper, onion, and carrot, and green onion.
5. Sauté onion, peppers, and carrot in your favorite healthy oil until tender.
6. Season with Frank’s Red Hot sauce (or buffalo sauce equivalent) then add garlic powder, red pepper flakes, oregano, and salt.
7. Add the freshly sauteed veggies to your chickpea mixture, then add your egg or flax egg.
8. Stir to fully incorporate and roll mixture into four balls.
9. To shape your burgers, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc using your thumb. I like mine on the thiner side so middles cook all the way through, but not so thin that they won’t hold their shape.
10. To help the burgers set, cover and refrigerate as you prep your buns or (lettuce wraps!) and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.

READY TO EAT?

1. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
2. Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in eachother’s business.
3. A tip for perfectly shaped veggie burgers: While sizzling away in the skillet, I nudge the burgers with the backside of my spatula to gently help form the sides into a perfect disc. Works like a charm!
4. Slather your buns with extra hot/buffalo sauce to taste, pile them high with lettuce, and top each burger with slaw, cheddar, and any and all of your favorite burger toppings. You can even lightly toast the buns on the pan after you cook your veggie burgers – it’s a tad awesome! Enjoy!.

Recipe Notes

• Freezer Instructions:
• Simply cook the burgers via instructions above, allow to cool a bit, and then freeze (spaced) on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can wrap them individually and pile them in baggies or your favorite airtight container for fast food without the freaky ingredients. To re-heat, simply pop on a baking sheet in the oven for about 18-20 minutes at 400 F. Enjoy!
• No food processor? No problem!
• Use a chef’s knife to give your chickpeas a rough chop or use a fork to partially fork-mash the chickpeas. You don’t want them mashed into a paste-like texture because you’ll lose all the awesome texture, but break them up enough that they’re not all whole. As for the oats, you can roughly chop your oats with a knife or use your rolled oats as is. They should still hold together enough to be flipped and taste delicious!Nutrition facts below are an estimate provided by an online nutrition calculator. Values listed are for the veggie burger patties. Since we all use different toppings/buns/etc… adjust as needed. xo