Veggie burgers are one of my favorite type of burgers to eat. When I go to a burger restaurant, I usually will get the veggie burger. I honestly think they have way more flavor and seem to be more healthy than a regular burger. Probably because veggie burgers are typically made with beans and have tons of spice. YUM! I’ve made my own black bean burgers quite a few times (and they are great!) but lately I’ve wanted to try a different type of “bean” burger. I decided to give chickpeas (or garbanzo beans) a try, and y’all, this bean is perfect for burgers! My Buffalo Chickpea Burger is dynamite! Packed with flavor, low-fat, juicy, and will leave you NOT missing the meat! This is a Weight Watcher friendly recipe and each burger (with the bun) is 10 SmartPoints.
There are so many variations of veggie burgers that you can make. Southwestern black bean and corn burgers, Greek style chickpea and spinach, Italian style white bean and sun-dried tomato (all of which WILL be blog post)… the list goes on and on. Each time I make homemade veggie burgers, I try to make extra so that I can freeze them. Any meal I can freeze, makes me happy! Just wrap each patty in parchment paper, place in a zip lock bag and freeze for up to 3 months!
For this recipe, I wanted to do a buffalo style burger so I add buffalo hot sauce to the burger patty mix. The burger is a mixture of sautéed onion and carrot, quinoa, breadcrumbs, chickpeas, egg, and buffalo sauce. Once the quinoa is cooked and the onion and carrot are sautéed, add them plus all the other ingredients to a food processor (or blender). Mix until all ingredients are blended well.
Now it’s time to get your hands dirty! This recipes makes about 6 burgers, so once all the ingredients are mixed, put the mixture into a bowl. Using your hands, form 6 equal size balls. On a baking sheet lined with parchment paper, place each burger ball onto the plan and carefully press down on each to create a patty. Be sure to try and form these into what looks like a burger patty! I used a coffee mug to help me shape the patties. I’m a perfectionist so I wanted to get a perfectly round burger.
Now here’s the most important step, refrigerate the patties for at least 1 hour. This is key so that the patties can form and all the ingredients can stick together when they are cooking! You could make the patties a head of time and just freeze the patties (instead of refrigerate them); when you want to eat them, just pop them out of the freezer and they are ready. I’ve actually done that before and it worked perfect! After the patties have set, it’s time to get to cooking! For these burgers, I recommend using a flat surface to cook them rather than a grill. They are a little more fragile than regular burgers so a flat surface ensures the patty will stay together.
My all-time favorite kitchen cookware is my Lodge Cast Iron Griddle/Grill. Once side is a grill and the other side is a griddle… genius! This griddle is big enough to all for all patties to cook at the same time. Using a griddle, or a regular skillet, spray with cooking spray and heat on medium-high heat. Cook each side of the burger for about 5-7 minutes. It’s time to flip the burger when it doesn’t stick to the pan!
I like to serve my burgers with feta cheese (use blue cheese if you like!), lettuce, roma tomato, avocado slice, and topped with a homemade buffalo sauce. This sauce is 2 tablespoons of fat free Greek yogurt, 1 tablespoon reduced fat mayo, and ½ tablespoon buffalo sauce. This sauce is not calculated in the SmartPoints total. Buffalo Chickpea Burger is full of all the buffalo taste you love and low-fat. Packed with flavor, moist, and guaranteed to impress any burger lover! These would be PERFECT for your next football party!
I hope you enjoy these bites of flavor!
For Buffalo Chickpea Burger, here are my “go-to” kitchen essentials: