Description
These flavorful Buffalo Chickpea Veggie Burgers are a spicy and healthy twist on traditional burgers, packed with protein-rich chickpeas, oats, and fresh vegetables. Paired with a creamy homemade Ranch Slaw, they offer a delightful combo of textures and bold flavors perfect for a quick, wholesome meal.
Ingredients
Burgers
- 1 15oz. can chickpeas, drained and rinsed (1 ¾ cup)
- 1 ½ cup old fashioned rolled oats (not instant/quick cooking oats)
- 1 Tbsp fresh parsley (or 1 tsp dried)
- ½ tsp garlic powder
- ½ cup shredded carrots (about 1 medium carrot)
- ¼ cup diced red bell pepper
- ¼ cup hot sauce (like Franks Red Hot brand)
- 1 egg
- Salt and pepper to taste
Ranch Slaw Dressing & Mix
- 1 cup shredded cole slaw mix (cabbage/carrot mix or 1 cup sliced green cabbage)
- 1 stalk celery, diced
- ½ cup plain Greek yogurt
- 1 tsp olive oil
- ½ tsp dried dill
- ½ tsp Dijon mustard (optional)
- ½ tsp onion powder
- ¼ tsp garlic powder
- Squeeze of fresh lemon juice
- Salt to taste
Additional
- Hamburger buns
Instructions
- Prepare the chickpea mixture: Combine chickpeas, rolled oats, parsley, and garlic powder in a food processor or blender. Pulse until the mixture is chopped but not mushy or paste-like, creating a coarse, textured base for the burgers.
- Add vegetables and seasonings: Into the food processor, add shredded carrots, diced red bell pepper, hot sauce, egg, and season with salt and pepper. Pulse again gently to combine everything evenly while maintaining a chunky texture.
- Form the burgers: Scoop out ¼ of the mixture and shape it into a ball, then flatten it with your thumbs to form a patty. Repeat this process until you have 4 burger patties. Cover them and refrigerate to firm up the texture and help them hold together during cooking.
- Prepare the Ranch slaw: In a medium bowl, toss together the shredded cole slaw mix and diced celery. In a small bowl, combine Greek yogurt, olive oil, dried dill, Dijon mustard (if using), onion powder, garlic powder, fresh lemon juice, and salt to create the Ranch dressing. Mix 1-2 tablespoons of this dressing into the slaw thoroughly, reserving extra for serving or dipping.
- Cook the burgers: Heat 1 tablespoon of olive oil or avocado oil in a large skillet over medium-high heat. Once hot, add the burger patties and cook for 3-4 minutes until golden brown on the bottom. Flip and cook an additional 3-4 minutes until fully cooked and browned on the other side.
- Serve: Place the burgers on hamburger buns, top with additional Ranch dressing and the Ranch slaw mixture. For a low-carb option, serve burgers over a bed of lettuce with the slaw and dressing instead of buns. Enjoy immediately!
Notes
- Chilling the burger mixture helps patties hold together better during cooking.
- Use old fashioned oats, not instant, for better texture and binding.
- Adjust hot sauce quantity to your preferred spice level.
- The extra Ranch dressing can also be used as a dip for vegetables like carrot or celery sticks.
- For a vegan variation, substitute the egg with a flax egg and use a dairy-free yogurt for the dressing.
- These burgers reheat well in a skillet or air fryer for leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
