Ingredients
Burgers
- 1/3 cup dry quinoa (1 cup cooked)
- 1 tablespoon flaxseed
- 1 15.5 ounce can chickpeas (aka garbanzo beans), drained and rinsed (about 1 1/2 cups)
- 2 cloves garlic, minced
- 1/4 cup minced shallot
- 1 large carrot, peeled and grated
- 1/3 cup quinoa flakes (rolled oats would work too)
- 1/3 cup hemp seeds
- 1/4 cup Frank’s hot sauce (or any Buffalo sauce)
- 2 teaspoons white miso paste
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 6 hamburger buns
Blue Cheese Dressing
- 1 cup cashews, soaked in 1 1/4 cup water for at least 30 minutes
- 2 tablespoons white vinegar
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon white miso paste
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon dried dill weed
- 1 teaspoon salt
- 1/2 cup water
Optional Toppings
- Lettuce
- Avocado
- Tomato
- Extra Frank’s hot sauce
Instructions
- Cook the Quinoa: Prepare the quinoa according to the package instructions. Typically, this involves rinsing the quinoa and then boiling it in water until tender, about 15 minutes. Set aside to cool slightly.
- Prepare Flax Egg: In a small bowl, stir together the flaxseed with 3 tablespoons of water and let it sit until it thickens to an egg-like consistency, about 5 minutes.
- Pulse Chickpeas: Place drained and rinsed chickpeas into a food processor and pulse until they reach a powder-like texture but not completely smooth.
- Mix Burger Ingredients: In a large bowl, combine the ground chickpeas, cooked quinoa, minced garlic, minced shallot, grated carrot, quinoa flakes, hemp seeds, Frank’s hot sauce, white miso paste, and the flax egg. Mix thoroughly and use the back of a fork or spatula to mash the mixture until it becomes thick and pasty. Season with salt and pepper to taste and mix again.
- Chill Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for 30 minutes to allow the mixture to firm up.
- Form Patties: After chilling, divide the mixture into six equal portions. With clean hands, firmly press each portion into a round patty shape, squeezing and packing the mixture tightly.
- Cook Burgers: Heat olive oil in a cast iron grill pan over medium heat. Add the patties and cook for about 4 minutes on one side until the exterior is crispy and browned. Flip and cook the other side for an additional 3-4 minutes until similarly crispy and cooked through.
- Prepare Blue Cheese Dressing: Drain the soaked cashews and add them to a food processor or blender along with white vinegar, nutritional yeast, lemon juice, white miso paste, garlic powder, onion powder, dried dill weed, and salt. Puree on high speed, slowly adding the 1/2 cup of water while blending to achieve a smooth and creamy consistency.
- Assemble Burgers: Place each cooked burger patty on a hamburger bun. Top with the blue cheese dressing, lettuce, avocado, tomato, and additional Frank’s hot sauce if desired.
- Serve: Serve immediately while warm and enjoy the flavorful, spicy, and creamy buffalo-inspired chickpea quinoa burgers.
Notes
- Quinoa flakes can be substituted with rolled oats if desired.
- Soaking cashews overnight will result in an even creamier dressing.
- Adjust the amount of Frank’s hot sauce based on your preferred spice level.
- Use a cast iron grill pan or skillet for best browning and even cooking.
- Store leftover patties in an airtight container in the fridge for up to 3 days.
- This recipe is vegan and dairy-free, perfect for plant-based diets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
