BUFFALO CHICKPEA SLIDERS

BUFFALO CHICKPEA SLIDERS | #BUFFALO #CHICKPEASLIDERS #BUFFALOCHICKPEASLIDERS #Cookingrecipes #Vegetarianveganrecipes #Veggierecipes #Veganeating #Vegandishes #Wholefoodrecipes #Vegetarianveganrecipes #Vegetariandishes #Meatlessmeals #Veggieburger



Ingredients

  • For the burgers:
  • 1 Tbsp ground flax seed + 2 Tbsp water
  • 1/4 cup rolled oats
  • 15-oz can cooked chickpeas (1 3/4 cups)
  • 1 cup cooked brown rice
  • 1 large carrot, grated
  • 4 green onions, thinly sliced (both white and green parts)
  • 1/3 cup Frank's RedHot original hot sauce (I don't recommend substituting other brands)
  • sprinkle of kosher salt and black pepper
  • olive oil for pan-frying
  • For the lightened-up blue cheese dressing:
  • ½ cup crumbled or chopped blue cheese
  • 6 oz. (3/4 cup) non-fat Greek yogurt
  • 1 Tbsp mayonnaise
  • 1 Tbsp freshly squeezed lemon juice (from about ¼ of a lemon)
  • 1 Tbsp white vinegar
  • sprinkle of garlic powder
  • sprinkle of onion powder
  • sprinkle of ground black pepper
  • To serve:
  • slider buns
  • slices of cheddar cheese
  • lettuce
  • more sliced green onions

Instructions

  1. Mix ground flax and water together in a small bowl. Set aside for at least 5 minutes while you prepare the rest of the recipe.
  2. Add oats to a food processor or blender and process to a flower. Add chickpeas, rice, grated carrot, green onions, and hot sauce. Pour in flax mixture and add a sprinkle of salt and pepper. Pulse several times until mixture is roughly ground and holds together. (Be careful not to overprocess or your patties won't hold their shape! I should note that I have tried mashing the chickpeas by hand, but definitely recommend using a food processor or blender if you can. It is tough to get the mixture to stick together enough if mashing by hand.)
  3. Shape into patties. For best results, cover and refrigerate for at least 30 minutes before continuing; the longer you refrigerate the patties, the less fragile they will be.
  4. While the sliders are in the fridge, make the lightened-up blue cheese dressing. Blend all ingredients together (I used my mini food processor) until only small chunks of blue cheese remain. Taste and adjust; I added a bit more vinegar and black pepper.
  5. When ready to cook, heat a non-stick skillet over medium-low heat. Add about 1 Tbsp olive oil. Once hot, gently place the chickpea patties in the skillet and cook until golden-brown on the bottom, 5-ish minutes. Carefully flip and brown on the other side.
  6. Serve sliders on toasted buns with blue cheese dressing, slices of cheddar cheese, lettuce, and sliced green onions. Devour!
  7. Cooked patties can be kept covered in the refrigerator for several days. Reheat in a 350-degree oven for 5-10 minutes.

recipe adapted >>>>>  here

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