This famous grillable buffalo chickpea burger with sweet slaw and quick ranch sauce has got it all! Sweet, spicy, crunchy, and firm–this will be your go-to summer burger!
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Okay, maybe this isn’t a “famous” burger, but if every random hole-in-the-wall joint in NYC can claim to have invented coffee, then I can certainly claim that this is a famous burger. I mean, it should be a famous burger. Who doesn’t want a grillable buffalo chickpea burger with sweet slaw and ranch sauce? It sounds freakin’ delightful. Let me tell you why, it’s:
Grillable
Quick
Entirely vegan
Crunchy
+ Saucy
You can make this buffalo chickpea burger in under 30 minutes, it’s really quick and easy.
FOR THE VEGGIE BURGER
For the buffalo chickpea burger, I wanted to simplify the process of making a grillable veggie burger. Oftentimes there’s a ton of steps, like steaming rice, soaking beans–who has time for any of that?
When I want a firm, grillable veggie burger on a soft bun with sweet, crunchy slaw, and a quick ranch sauce–I don’t want to spend hours in the kitchen. I mean, the beauty of burgers is–they’re quick!
To make these you’re going to blend until smooth:
Old-fashioned oats
Chickpeas
Red onion
Garlic
Walnuts
Hot sauce (such as Frank’s)
Tahini (such as this one by Woodstock)
Then you’re going to form about four patties and drizzle them with a little olive oil and grill for about five minutes on each side. They’re going to be lovely with a slight grill char.
FOR THE SWEET SLAW
The sweet slaw, in my opinion, is non-negotiable. It adds a delicious crunch and sweet contrast to the buffalo chickpea burger.
You’re simply going to combine:
Juice from one lime
Maple syrup
Pinch of salt
Trust me, it’ll add a little bit of magic. But if you really want to, you can totally skip this step.
FOR THE QUICK RANCH SAUCE
I don’t like cheese on my burgers, but I like them to be saucy. This is a quick ranch burger sauce that you can whip up in a matter of minutes and with just a handful of ingredients:
¼ cup vegan mayo
1 tbsp plant-based (unsweetened) milk
Apple cider vinegar or lemon juice
Dry or fresh dill
Onion powder
Garlic powder
Smoked paprika
HELPFUL TOOLS + INGREDIENTS
VITAMIX: Okay guys, I’ll level with you–I use my Vitamix (this is the one I use) everyday. I use it more than I use my range and I can’t recommend it enough. It comes with a tamper tool, so you don’t even need to open the lid, scrape, or fuss with it. It makes blending and processing seamless.
VEGAN MAYO: I like this brand of vegan mayo for the quick ranch sauce, it’s affordable and I think it tastes just like the “real” thing.
OTHER @PLANTSDISH RECIPES
GARDEN RANCH DRESSING
VEGAN TZATZIKI
VEGAN HOLLANDAISE SAUCE
VEGAN RUSSIAN DRESSING
IF YOU LOVE THIS RECIPE
Please let me know your thoughts in the comments and give this recipe a star rating and feedback. Also, please follow me on IG @plantsdish and tag your creation #plantsdish. For more plant-forward content, follow me on Pinterest!
Grillable Buffalo Chickpea Burger with Sweet Slaw and Quick Ranch Sauce
Equipment
- blender or food processor
Ingredients
FOR THE GRILLABLE BUFFALO CHICKPEA BURGER
- 1 15 oz can chickpeas drained and rinsed
- 1 cup old-fashioned rolled oats
- 1/2 cup raw walnuts
- 1/4 cup hot sauce such as Frank's
- 1/4 cup tahini
- 1/2 red onion chopped
- 2 garlic cloves minced
- 4 tbsp olive oil
FOR THE SWEET SLAW
- 2 cups chopped cabbage
- 1 tbsp pure maple syrup
- 1 lime juiced
FOR THE QUICK RANCH SAUCE
- 1/4 cup vegan mayo
- 2 tbsp plant-based milk unsweetened
- 1 tbsp apple cider vinegar or lemon juice
- 1 tbsp fresh or dry dill
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
Instructions
FOR THE GRILLABLE BUFFALO CHICKPEA BURGERS
- Combine the chickpeas, oats, onion, garlic, walnuts, hot sauce, and tahini in a food processor or blender until smooth.
- Form four patties and drizzle with olive oil. Place the patties in the fridge while you preheat your grill and prep the sweet slaw and quick ranch sauce.
- Preheat your grill to a medium-high heat.
FOR THE SWEET SLAW
- While the grill is heating, I suggest making the sweet slaw and ranch sauce.
- To make the sweet slaw, simply combine the chopped cabbage, lime juice, maple syrup, and salt. Toss and set aside. While the flavors mesh, make the quick ranch.
FOR THE RANCH SAUCE
- For the ranch sauce, combine the vegan mayo, milk, apple cider vinegar (or lemon juice), dill, onion powder, garlic powder, and smoked paparika. Once prepped, place it in the fridge to thicken while you grill your burgers.
GRILLING THE BURGERS
- Place the patties on the grill and close the lid for five minutes. Carefully flip the burgers with a firm, metal spatula and close the grill for another five minutes.
- If the burgers are charred to your liking, they're ready to serve.
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