These spicy vegan Buffalo burgers are made with a hearty mix of chickpeas and quinoa that’s spiked with kicky Buffalo sauce.
I was treated to a massage earlier this month for my birthday. It was awesome. During the course of the massage, the conversation turned to food, so I told my therapist about the blog. He seemed interested, and when I asked if he was a vegetarian himself, he told me that he had been, but gave it up because he just missed buffalo burgers too much.
It’s a good thing I was in a massage stupor and maybe starting to doze at that point, because had I responded, I would have enthusiastically informed him that I could make an amazing vegan Buffalo burger. Buffalo sauce goes with everything…duh.
Anyhow, I went home determined to create an amazing vegan Buffalo burger. I Googled “Buffalo burger” just to make sure there wasn’t any special ingredient that I was missing. There was…buffalo meat.
I have no clue how to veganize buffalo meat. I don’t think I was aware that buffalo meat was even a thing. That’s okay though. While I do occasionally succumb to suggestions to adapt some off-the-wall meat based dishes, in this case I’m perfectly happy to go the Buffalo sauce route, because Buffalo sauce is damn tasty stuff.
It just happened that this idea sparked in January, so I thought it would be perfect to share with you guys as some football food. If you’re watching football this Sunday, enjoy the game, but if you’re like me and don’t even care how many baskets your team makes, eat these burgers. I guarantee you’ll have a much better time that way. ;)
Buffalo Chickpea Quinoa Burgers
These spicy vegan Buffalo burgers are made with a hearty mix of chickpeas and quinoa that's spiked with kicky Buffalo sauce.
- 1/2 cup dry quinoa
- 3/4 cup vegetable broth or water
- 1/2 cup rolled oats (or scant 1/2 cup oat flour)
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1/4 cup cayenne pepper hot sauce, or to taste (preferably Franks brand)
- 2 garlic cloves, minced
- 2 scallions, chopped
- Salt to taste
- A few dashes of cayenne chili powder to taste (optional - just if you like some extra heat)
- Oil or cooking spray, for grilling
- 4 burger buns
- Vegan mayo
- Additional hot sauce
- Sliced tomato
- Sliced onion
Rinse the quinoa well under cold running water. Place it into a small saucepan with vegetable broth or water, set over high heat and bring the liquid to a boil. Lower heat, cover and simmer for 15-20 minutes, until the liquid is absorbed. Remove from heat and allow to sit, covered, for another five minutes. Remove the lid and allow it to cool a bit while you gather the remaining ingredients.
Place the oats into a food processor and process to a fine powder. Add the cooked quinoa, chickpeas, hot sauce, garlic, scallions, and cayenne pepper (if using). Pulse until everything is finely chopped and well blended, being careful not to overdo it (don't let it turn to mush). Season the mixture with salt to taste adn additional hot sauce if you like.
Shape the mixture into patties, pressing them very firmly together. If you find the mixture is too crumbly, try adding a splash of water or non-dairy milk.
Coat a large skillet with cooking spray or oil and place it over medium heat. Cook the patties in batches, being careful not to crowd the skillet too much. Cook for about 5 minutes on each side, being careful when flipping to avoid crumbling.
Stuff the patties into buns and top with your favorite toppings. Serve.
Nutrition information does not include toppings.