These Buffalo chickpea quinoa burgers are easy to make, healthy, and absolutely delicious! Spicy Buffalo sauce packs in flavor and heat to create a scrumptious vegan burger you'll want to make again and again.
- ½ cup dry quinoa
- ¾ cup vegetable broth or water
- ½ cup rolled oats (or scant ½ cup oat flour)
- 1 (14 ounce) can chickpeas, drained and rinsed
- ¼ 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
- Lettuce
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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.
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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 and additional hot sauce if you like.
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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.
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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.
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Stuff the patties into buns and top with your favorite toppings. Serve.
Nutrition information does not include toppings.