Recipe of the Week – Buffalo Chickpea Veggie Burgers

Buffalo Chickpea Veggie Burgers

A vegetarian version of the popular buffalo chicken burgers, you won’t even be able to tell the difference!  

Ingredients

Instructions

1. 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.

Enjoy!!

*Recipe Source: https://peasandcrayons.com/2016/09/buffalo-chickpea-veggie-burgers.html