Making a crave-worthy veggie burger is easier than you think! Amp up the flavor with these fun + feisty Buffalo Chickpea Veggie Burgers!
After joking about buffalotizing my chickpeas, I finally took the leap and made my craving a reality. Ho-Ly-Cow, people!!! I will forever be kicking myself in the butt for not doing this sooner!
I was originally going to toast ’em, sauce ’em, and toss ’em over a leafy green salad and call it a day, but I knew I’d catch some serious side-eye from the pilot unless I made them into something a wee bit more substantial. Bring on the veggie burgers!!!
Why yes, I absolutely went there. These buffalo chickpea veggie burgers were a total roundhouse kick to the tastebuds in the most amazing way possible. These burgers have some serious skills.
You know like nunchuck skills, bow hunting skills, computer hacking skills…
…veggie burger scarfing skills
You can make them super duper spicy and thoroughly assault your tastebuds or keep them on the mild side with some serious buffalo flavor. Just whatever you do, make them right meow!
Or make yourself a dang quesadilla. GOSH!
Buffalo Chickpea Veggie Burgers
:: pin it for later ::
Buffalo Chickpea Veggie Burgers
Yield 4 burgers
- 1 + 1/2 cup old-fashioned rolled oats (not instant)
- 1 (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 oil (avocado or olive) plus extra to cook the burgers in
- 1/4 cup Frank’s Red Hot t sauce, or equivalent
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1 egg or flax egg (1 TBSP ground flax + 3 TBSP water)
FOR THE SLAW:
- 1 heaping cup cabbage, finely chopped/shredded
- 1/2 a fresh jalapeño, sliced thin
- a drizzle of avocado (or olive) oil
- splash of white wine vinegar
- a pinch of salt
- 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 or Buffalo Sauce for drizzling
- Ranch Dressing
- Cheddar cheese
- Plus add any veggies +/or toppings that float your boat - have fun with it!
- 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.
- Set aside and grab those veggies!
- Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less heat, remove them entirely.
- If you haven't already, dice/mince your bell pepper, onion, and carrot, and green onion.
- Sauté onion, peppers, and carrot in your favorite healthy oil until tender.
- Season with Frank's Red Hot sauce (or buffalo sauce equivalent) then add garlic powder, red pepper flakes, oregano, and salt.
- Add the freshly sauteed veggies to your chickpea mixture, then add your egg or flax egg.
- Stir to fully incorporate and roll mixture into four balls.
- 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.
- 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?
- 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!
- 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.
- 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!
- 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!
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!
special diets and swaps
- To make this recipe 100% gluten-free (the burger itself is as long as you use GF certified oats) you can use a grain-free bun, wrap it in lettuce, and/or crumble these tasty buffalo burgers over a baked sweet potato or a leafy green salad with an extra drizzle of hot sauce and ranch dressing. YUM!
- Vegan? Let’s do this! Make sure you use the flax egg option in the recipe and nix the cheese and you’re gloriously good to go.
veggie burger tips and tricks
Thinner patties will yield more delicious crunch, as you’ll be able to sear more of the top and bottom, plus the middle will cook through much easier. Sometimes I leave them a little thicker for a softer center but I’ll admit, crispy veggie burgers are my favorite!
Giving your oats and chickpeas a rough chop in a food processor helps create the magic that helps keep these burgers together.
In whole form, chickpeas naturally want to slingshot themselves out of your veggie burger with each bite you take. Roughly chopping them in the food processor is totally the way to go. Additionally, processing the oats helps crush some of the whole oats into powder form while leaving the rest partially whole. Both play a key role in binding the burger and giving it it’s awesome texture.
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 may crumble a wee bit easier than if you used a food processor but they should still hold together enough to be flipped and taste delicious!
Looking for a few more veggie burgers?
- Spicy Chickpea Veggie Burgers with Jalapeño and Zucchini
- Sweet Potato Chickpea Burgers
- Butternut Black Bean Burgers
- Cajun Chickpea Burgers
- Chipotle Pumpkin Burgers
- Mexican Veggie Burgers with Taco Aioli
- Black Bean Burgers with Chipotle Honey Mustard