Buffalo Chick Pea Burgers w/ Blue Cheese
It is sometimes quite the task to convince the Mr. that a Veggie food option is a great choice. He is a meat-atarian for life. Every once in awhile though I make something veggie that he quite likes. This is one of those things. This burger has so much flavor (especially because I add hot sauce right into the patties) that you can hardly tell that it is a veggie patty. It is absolutely worth giving a try!
Serving Size: 4-6 patties
Ingredients
1 Large Can of Chick Peas, drained and rinsed
1 Cup Large Oats
1/2 Cup Carrots, shredded & chopped
2 Jalapenos (1 finely minced, 1 sliced for toppings)
1/2 Cup Red Onion, finely chopped
1 Egg
1/2 Tsp. Red Pepper Flakes
2 Tsp. Garlic Powder
1 Tsp. Oregano
2 Tbsp. Olive Oil
Salt to taste
Pepper to taste
2 Tbsp. Franks Hot Sauce (or equivalent)
Toppings
3 Tbsp. Ranch Dressing
2 Tbsp. Franks Hot Sauce
4 Tbsp. Blue Cheese
1 Tomato, sliced
Directions
Add 1 tsp. olive oil to a pan and sautee up the shredded carrots, onions and minced jalapenos. Add in 1/2 garlic powder, 1/2 red pepper flakes and 1/2 oregano to the vegetables. Add 1 tbsp. Franks Hot Sauce as well. Combine chick peas and oats into food processed and blend slightly. Don’t over blend, you don’t want a mushy paste.
Scrape into a bowl then add sauteed vegetables. Add remaining spices and 1 tbsp. hot sauce to the mixture and mix in 1 egg. Mix well.
Evenly separate and form into patties, don’t make the patties too thick. Allow to sit minimally 30 minutes (or longer including overnight) in the fridge. Add oil to a pan and heat. Cook burgers for approximately 20 minutes, flipping 1/2 way through or when each side has properly browned and insides are hot.
While the patties are cooking, mix together renaming hot sauce and ranch dressing to form a sauce. Spread over the crown of a bun. Once patties are done cooking, place on heel of the bun and top with jalapenos, tomato and blue cheese (or any other toppings you prefer)!
