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.
Notes
TOPPING SUGGESTIONS: I suggest also serving these burgers with sliced pickled, onions, tomato, and possibly cheese if you desire. *You can wrap and freeze these burgers for up to three months*You can refrigerate these burgers in an airtight container for up to four days