Buffalo Chickpea Veggie Burgers

• Meat

  • 1 4 cup TBSP Frank's
  • 1 Frank's red hot sauce or buffalo sauce

• Produce

  • 1 drizzle Avocado
  • 1 Avocado, ripe
  • 1/3 cup Bell pepper
  • 1 heaping cup Cabbage
  • 1/2 cup Carrot
  • 1 (15 oz can Chickpeas
  • 1 tbsp Green onion
  • 1/2 Jalapeno, fresh thin
  • 1 Jalapeno pepper
  • 1 Leafy greens
  • 1/3 cup Onion
  • 1/4 tsp Oregano, dried
  • 3/4 tsp Powdered garlic

• Refrigerated

  • 1 Egg or flax egg

• Breakfast Foods

  • 1 1/2 cup Rolled oats, old-fashioned

• Condiments

  • 1 Ranch dressing

• Baking & Spices

  • 1/2 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 pinch Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 tbsp Oil
  • 1 splash White wine vinegar

• Bread & Baked Goods

  • 1 Burger buns

• Drinks

  • 1 Plus add any veggies +/or toppings that float your boat - have fun with it

• Dairy

  • 1 Cheddar cheese

Found on peasandcrayons.com

Description

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 TBSP 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)
• 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
• 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!

Directions

• 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 havent 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 Franks 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 wont 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.
• 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 youre 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! Id skip crowding all four together just because theyre a pain to flip when all up in eachothers 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 burgers on the pan after you cook your veggie burgers - its a tad awesome! Enjoy!