The ultimate plant based chickpea burgers. Buffalo sauce, filled with veggies, and paired with amazing toppings, this burger will erase all others from memory!
Two things must be obvious to you all by now, 1. I LOVE hot sauce and 2. I LOVE veggie burgers...this is the 6th one I've published here and I still have a few more I'm working on behind the scenes. Before we stopped eating meat I wasn't much of a beef burger fan, in fact when we went out, I'd often order the veggie burger in place of the meat patty.
So when we started our plant based diet, creating a veggie burger was one of my top priorities. I honestly haven't found a store bought version that I like. I've eaten a few out that are pretty good, but my favorite ones are the ones I create at home. This burger is probably up there close to number one!
I love the simplicity of it, coupled with the taste from the buffalo sauce I used. It isn't all that spicy, so my kids and husband love it just as much, but of course I add more hot sauce on top!
The key with chickpea burgers is to make sure you have enough liquid. Chickpeas are a pretty dry bean, especially because I use them chopped and not pureed. When I first wanted to create a buffalo burger, because again I'm obsessed with hot sauce, I knew chickpeas were the perfect complement.
I then wrote a list of all the veggie based ingredients I have seen that go with buffalo sauce: carrots, celery, cauliflower...done! I use all three. The best is that cauliflower brings a lot of moisture into things, so it's a key component in preventing these from being dry and cardboard like. I decided to keep the veggies raw in the burger mixture and allow the cooking process to bring out their natural moisture and flavors. It worked great!
How To Make These Chickpea Burgers Even Better?...
Of course, these chickpea burgers is served best with my incredible Baked Cornmeal and Pepita Crusted Onion Rings, both on the side and ON the burger! But wait, if you are part of the cool crowd and adore hot sauce as much as I do, top it with my Pistachio Buffalo Cream. You won't regret it.
It's like a little hot sauce party in your mouth! I honestly could not get enough. I doubled the batch and froze half of these burgers for instant access whenever my cravings took over. I have no control, I'm 8 months pregnant and when baby wants, baby gets. You need to try these! Super easy to make and filled with protein and veggies so I love knowing that if that's all my boys eat, they are set.
As always, I love comments on the blog if you try them, so make sure to let me know! You can also tag me on Instagram at veggiesdontbite #veggiesdontbite so I don’t miss it! Hope you enjoy!
Buffalo Chickpea Burgers
Ingredients
- 2 flax eggs (mix 2 tablespoons ground flaxseed plus 6 tablespoons water)
- 3 cans chickpeas , 15 ounces each
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped cauliflower
- ½ cup chopped green onions
- 1 cup oats , gluten free if needed
- 1 cup almond flour
- ¾ cup buffalo cayenne pepper type hot sauce , like Franks brand
Suggested toppings:
Instructions
- Mix the 2 tablespoons of ground flaxseed with 6 tablespoons warm water in a small bowl and set aside for 10 minutes to make the flax eggs.
- Chop chickpeas, carrots, celery and cauliflower in a food processor until chunky but not pasty. It’s best to chop separately. Put into a large bowl.
- Slice/chop green onions and add to the bowl.
- Next add the oats, almond flour, flax eggs and buffalo sauce and mix well.
- Mix well with your hands to get everything mashed together well into a firm, but slightly, wet dough.
- Once you get the taste you like, allow mixture to set a while so oats soak in some liquid (you can also do this after you shape into burgers). This really helps with consistency so that they are not mushy, but have a firmer bite.
- Shape into 4 inch patties, then cook on the stove top over medium heat in a medium sized pan for 4-5 minutes on each side (depending on stove).
- Make sure to keep pan covered to help the burger cook throughout and achieve the best texture possible. This helps prevent a mushy burger. Check every few minutes to prevent burning, should be slightly browned when ready.
- Allow the burgers to cool a bit to further help set them into a non mushy consistency, then serve on buns or lettuce wraps and with toppings of choice.
- Pair with Baked Cornmeal and Pepita Crusted Onion Rings for an even more delicious dinner!
Notes
- It works best to chop everything in a food processor separately in order to achieve the perfect texture for each.
- You can also reduce the buffalo sauce for less of a kick, but if you do you will need to add a little water to replace the liquid.
- To make this nut free, use another flour such as oat flour to replace the almond meal. Do not just add more oats as this mixture needs a little bit of a smooth flour to set correctly.
- The burger patties should be about 4 inches in diameter.
- This recipe makes a lot so you can freeze leftovers for a future meal.
- Nutrition info is for the patties only.
- Chop veggies and beans beforehand so all you need to do the day you make it is put it all together.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Kathryn Doherty
Oh my goodness, I love hot sauce and veggie burgers so much, too! What a beautiful burger to combine those with loads of veggies - my other fave. Yum, yum, will be trying these soon and following you now!
veggiesdontbite
Thank you so much Kathryn! Hot sauce is my weakness!! You will love these burgers. Our freezer is always stocked with them now. Let me know how you like them when you make them! And thank you for being a follower!
Kathryn Doherty
Had these tonight and they were great! Held together beautifully and oh so tasty! We topped them with Greek yogurt to temper the heat and it was a good combo. Happy to have so many extra burgers leftover. Some are going in the freezer and some I'm saving for lunch later this week - as a sandwich/burger and maybe crumbled over a salad or in a wrap? So many options!
veggiesdontbite
Oh yay!!! So glad to hear Kathryn! Yes, I always make enough for freezer leftovers because it's a perfect fast dinner for those crazy nights. I actually have some in my freezer now! Lol. The yogurt to temper the heat sounds perfect. Glad they held together for you too! I crumble them in salads and put them in wraps all the time so those are great choices. Thanks so much for making them!!
April Deters
These look really great. I've been looking for a vegan burger recipe to try out and I can't wait to try this one!
veggiesdontbite
Thank you so much April! These are always in our freezer now. I love the flavor and texture of them. Let me know if you have any questions and please let me know how they turn out! Thanks for following!
Be Sol-Ful
Ahhhhhhh!!!! SO many amazing recipes, Sophia! I love all of the ingredients for these burgers! I bet Willow would l
Be Sol-Ful
Sorry, I'm typing this on my phone and it got cut off! Oops! Anyways, I bet Willow would love these, can't wait to try!
veggiesdontbite
Lol! Thank you again! These are our new favorite burger! And they are fairly easy to make. The boys loved them! You can omit the buffalo in the burger itself to make it less spicy but they really aren't that bad. My kids ate them without issues. If you omit, add another liquid so they aren't too dry, but the cauliflower really helps with moisture. Let me know when you try them!
Bianca
Well, these burgers look super delicious! Onion Rings and Pistachio Buffalo Cream? Jupp, I'm sold. 😀
veggiesdontbite
Thank you! They are one of our new favorites and the freezer is stocked so we can have them any time! The onion rings are SO good and if you read the post on them I talk about how I never really liked onion rings. And the Pistachio Buffalo cream is insane. I put it on everything! I may be addicted...lol!
Debra
Looks yummy!!! Can these be baked? If so, for how long?
veggiesdontbite
Thank you! I don't usually bake my veggie burgers but I'm sure they can. I can't attest for consistency as cooking in a covered pan allows the steam to cook throughout so it gives a nice non mushy consistency, however I do bake my Kale and Lentil Beanballs (recipe on the blog) at 350 for 25-30 minutes and they turn out great in consistency. Different recipe but still beans and oats so give it a try! I'd start checking these around 10-15 minutes though since the bean balls are round and need longer to cook in the middle. Let me know how it works and leave a comment on the recipe so others can see if they want to try! Hope you love them as much as we do!
Vanessa @ VeganFamilyRecipes.com
WOAH! How crazy good does that burger look?I lOvE hot sauce too! I tend to carry a bottle of hot sauce around with me. I put it on nearly everything. Also helps ward off my little boys from eating my food! I need to make these veggie burgers ASAP. Looks delicious! Can't wait to try them 🙂
veggiesdontbite
Lol!!! You and I would get along well
Eric
Hi there! Red meat lover here. My wife found this recipe for me to try as she knows how much i like spicy meals. Absolutely great!!! Loved it very much and may add some mushrooms in my next batch. Now on to Costco to buy the biggest bottle of hot sauce they have!!!! Thanks.
Eric
hi there! Red meat lover speaking. my wife is vegan and found this recipe for me to try. Absolutely loved it!!!! I may add some mushrooms in my next batch. Gotta go buy some hot sauce at Costco now. I need a bigger bottle. thanks
veggiesdontbite
Hi Eric! So happy to hear!! Costco size hot sauce is a great way to go. I myself love it as well and you can never have too much, lol! Thank you so much for your comment, it's great hearing about non vegans liking a recipe!!
themuffinmyth
Yum! I'm forever on a quest for a better veggie burger, and this one sounds just awesome. Can't wait to try it out! And those onion rings?! My word!
veggiesdontbite
Thanks so much! I love veggie burgers and this is one of our new favorites. Let me know if you give it a try!
MJ and Tim (@mjandhungryman)
This is going to have to happen very very soon! I actually just made chickpea and cauliflower soup, and I just absolutely adore the combination..Plus buffalo cream? I'm totally in!
veggiesdontbite
Haha! Thanks so much! You'll love them. The buffalo cream is SO good!! And they are fairly easy to make! Let me know when you try!
The Vegan 8
Girl these look amazing! Looks and sounds so flavorful! I don't typically like cauliflower by itself, but blended up all together I totally dig, especially with all the hot sauce. That's one mighty fine looking burger! Adding the onion rings to it as well is an awesome idea. Yum!
veggiesdontbite
Thanks so much Brandi!! It's fairly simple but tons of flavor. Of course you and I may add a tad more hot sauce
The Healthy Secret Identity
Delicious!
veggiesdontbite
Thanks so much!
Strength and Sunshine
Ah! These look so crispy and delicious! Must make!
veggiesdontbite
Thank you! They are so good! Let me know if you give them a try!
caileejoy
YUM!! Don't these look delicious!! I love how you made a typically carnivorous recipe vegan!! Way to be 🙂
veggiesdontbite
Thanks so much! Yes! Love showing how delicious food can also be healthy. My favorite thing to do!
Dimple@shivaaydelights
Awesome
veggiesdontbite
Thank you!