Vegan Buffalo Chickpea Burgers
WOW! These are so good and they have become one of the most requested dinners for the family. Don't skip the cabbage slaw - it adds so much to the overall burger. These are spicy, savory, fresh and so darn good! See above for credit to peasandcrayons.com for the inspiration!
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Servings: 6
Ingredients
Chickpea Burger
- 1 Can Chickpeas Drained and liquid saved
- 1 Cup Old fashioned rolled oats
- 1 Jalapeno
- 1 Sm Green Pepper Diced small
- 1 Sm Onion Diced small
- 2 Carrots Diced small
- 2 Green onions While and green diced small
- 1/4 Cup Franks Red Hot Sauce And maybe a little more!
- 1/2 t Red pepper flakes
- 1 T Garlic powder
- 3 T Aquafaba (chickpea liquid)
- 3 T Avocado or Olive Oil
- Salt and pepper
- ½ Cup Corn Meal
- Flour, Tapioca Starch, Vital Wheat Gluten As Needed
The Slaw - Adds so much!
- 2 Cups Chopped purple cabbage
- 1 Jalapeno Diced
- 2 T Rice wine vinegar
- 1/4 Cup Vegan Plain Yogurt
- Salt and pepper
Avocado spread
- 1 Lg Avocado
- Garlic salt and Pepper to taste
OTHER TOPPINGS
- Tomato
- Fried Onions
- Lettuce
Instructions
Chickpea Burger
- Drain the chickpeas and reserve the liquid.
- Add the chickpeas and the rolled oats to a food processor and pulse until blended but not to a paste.
- Place 1 T of oil in a fry pan and saute the onions, pepper, carrots, green onions and jalapeno until soft.
- Add the Franks Red Sauce, garlic powder, red pepper flakes to the veggies, stir and cook for 2 minutes.
- Add the chickpea mixture to the veggie mixture and add 2 T of the aquafaba (chickpea liquid). Stir and mix well. The mixture should hold together. If is is too dry, add a little more aquafaba. If the mixture isn't holding together, you can add some of the flour options to tighten it up. I like to put the mixture in the refridgerator for a hour or two before making the patties.
- Make 6 (ish) patties, THINNER is better than thicker. It may more 1 more or 1 less based on the size of your patties.
- Place the patties on a cookie sheet covered with wax paper. Refrigerate at least one hour before cooking. These will freeze will so if you have extra, freeze them.
The Slaw
- Chop the cabbage, dice the jalapeno, add vegan yogurt, rice vinegar, salt and pepper. Mix well, place in a container and refrigerate at least one hour before using.
Avocado Spread
- Mash the avocado, add the garlic salt and pepper and mix well. This can made right before serving or you can refrigerate for an hour before using.
Preparing the Burgers
- To provide a little more crunch and texture to the patties, place the corn meal on a plate or large bowl, and coat each side of the patties.
- Place the remaining oil in a fry pan and turn on med/high. Place the patties in the fry pan. I usually cook for about 4 to 5 minutes on each side. The goal is to get a good dark, brown crust on each side. Turn down the heat and make sure you cook thoroughly. You don't want the inside to be too soft or moist. I sometimes will finish off the burgers in the oven for a few minutes to make sure the center is cooked.
- Place on the bun of your choice, top with the slaw, avocado spread, tomatoes, lettuce and fried onions. ENJOY - THESE ROCK!
Notes
NOTE: I typically double the recipe and freeze the leftovers. I place 2 in a ziplock bag and I cut a piece of the wax paper to separate the burgers. I then place all the bags into one big freezer bag - helps minimize freezer burn.
Summary
Recipe Name
Vegan Buffalo Chick Pea Burgers
Author Name
Dan Winchester
Published On
