Buffalo Chickpea Veggie Burgers

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

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

Buffalo Chickpea Veggie Burgers

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

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Buffalo Chickpea Veggie Burgers

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Buffalo Chickpea Veggie Burgers

Prep

Cook

Total

Yield 4 burgers

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 + 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

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 or Buffalo 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!

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!

Buffalo Chickpea Veggie Burgers

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!

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Comments

Mary @ LOVE the secret ingredient

Looks delish! Between the chickpeas and avocado smash, definitely a satisfying meatless meal!

Maria

I am loving bean-based veggie burgers this summer!!! Also, they look quite sturdy!! Have you tried grilling them? They look stable enough to hold up to it – which is great for a veggie burger!

Also, I love the idea of a simple coleslaw on a veggie burger! All in all, these look fabulous!!! Pinning them for later:)

    Jenn

    Thanks so much Maria! I was planning on making a second batch since I didn’t leave any for my husband to try (all mine! haha!) — I’ll see if he wants to fire up the grill with me and experiment! Woot! 🙂

Meghan@CleanEatsFastFeets

I puffy heart these.

Marilyn @ Supper Thyme Stories

Genius! Want this for lunch. Love this recipe, and your entire blog!

Dave @ Pebble and Pine Coffee

Love this recipe. My wife’s a vegetarian and we always struggle with good recipes, especially for burgers. These are perfect!

    Jenn

    Thank you Dave! Hope you both adore these burgers! The texture of a good homemade veggie burger is the best to me. I don’t think I can even muster the store-bought ones now 🙂

Laurel Clark

SO good!!! I made these tonight for my family– vegetarian husband and 16 yr old, and non-veg 13 yr old and me. We all loved them! Three of us had guacamole, lettuce, tomato and goat cheese on them, one had just the goat cheese. All served on sprouted wheat rolls. They held together well, which is rare with bean burgers. Glad I made a few extra (it made 8 burgers) so I can freeze them and do this again. Thank you!

Sasha

On my screen there isn’t any instructions. Just list of ingredients and “ready to eat?” sections.

Do I just toss everything in the food processor and then form the patties?

    Jenn

    Thank you Sasha! I had some errors moving the recipe over to a new recipe card (with better print options – yay!!!!) but it went missing in the process. I think it’s all fixed now – so terribly sorry about the mix-up in the process! Hope you get a chance to make these burgers – I’m obsessed with them! 🙂

meig

It might be me but I feel like the “instructions” section has gone missing…would like that back so I can make these this weekend haha.

    Jenn

    OMG!!! Thank you! I was moving the recipe over to a new recipe card and completely deleted the instructions — off to check my back ups right now – thank you Meig!

Katie

Hi! I made these yesterday and they were really yummy! I’ve been trying to make more meat-free meals, and luckily my somewhat-picky husband really liked these as well! One question—am I reading it correctly that you use 1.5 cups of rolled oats in the burgers? I only used 1 cup in mine, and they were just the right consistency. I was afraid any more oats and they’d be too dry. Only wondering b/c I want to share this recipe with my coworkers, so I figured I’d check on that first. Thanks!

    Jenn

    Hi Katie! I usually use 1.5 for all my veggie burger recipes and it works great here, and for many others too so I think there’s a flexible zone with these that one cup works as well as a cup and a half! (ps: it’s totally good to know this if I’m low on oats when making them!) You can tell your friends both methods work if you’d like. I’m so excited you’re sharing the recipe and that you enjoyed it too, thanks Katie!

Karen

Just saw this email and can wait to make these for dinner tonight. I’ve never used the hot sauce before. Is it a 1/4 cup or a tablespoon? I couldn’t tell from tell from the directions. Thanks!

    Jenn

    So excited you’ll be trying them Karen; I LOVE these burgers! I originally had 3-4 TBSP written there and found it worked best with 1/4 cup. Fixing that right now – super glad you caught it, thanks! 🙂 Hope you absolutely adore the veggie burgers!

Karen

Made these as part of a burger cooking frenzy. Baked them instead of pan frying. I think I cooked them too long and will definitely pan fry next time… and there will definitely be a next time. These came out yummy, great flavor. I can’t wait for the family to try them.

    Anna

    I was thinking of baking these as well since I’m making them for a party. How long did you bake them for and at what temperature? Thanks!

      Jenn

      Hey Anna! I’m going to try baking these to get an exact time for ya (and because I need more of these bad boys in my life – YUM!) But my guess for bake-only would be approx 375 degrees F for 30 minutes, flipping halfway through to crisp each side.

    Jenn

    So super stoked there will be a next time, Karen! Thanks for the glowing review! 🙂

Carol

This was the best burger I’ve ever had! I didn’t blend the beans and oatmeal, just mashed with a fork. I didn’t cook the onions and carrots and I didn’t spice it up, just medium using salsa and a little horseradish. I used EVOO and added Stevia to the slaw. I added sliced tomato. Boy was it sloppy and yummy!!

    Jenn

    Thank you so so much Carol! Love the salsa and horseradish addition – super tasty combo!

Liz

These are sooo good! Definitely better than most frozen store bought veggie burgers. I LOVE buffalo sauce so I drench mine in extra sauce. Thank you for the wonderful recipe 🙂

Angie Broyles

These were delicious! Added an extra egg. I did not make the slaw but we enjoyed the burgers and avocado smash.

Myk

These were amazing! I am so happy that I found this recipie. They reheat well also in the old fashion George Forman. I will def. be making more of these and often! Big hit with the MR. who swears they tasted like a spicy chicken sandwhich. Can’t wait to try it with different ingredients…. black beans and corn, Mediterranean…. ! Yummm

Ann Anders

This recipe was awesome!!! I made it last night. My husband loved it and he is not a fan of veggie burgers. He said, “This needs to be put on the rotation.” We are not vegetarians.

    Jenn

    Yay!!!! So happy to hear it Ann, thank you! 🙂

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