Healthy, easy Buffalo Cauliflower Chickpea Burgers inspired by everybody’s favourite vegan junk food: buffalo cauliflower wings! Perfect for barbecue season, and just in time for Father’s Day!
If one thing has become clear during the first 12 months of this blog, it has to be my unwavering love of veggie burgers (Exhibit A, Exhibit B, Exhibit C). Given the choice between a beautiful, vibrant salad, bursting with every colour of the rainbow, and a hearty, meaty veggie burger slathered in some sort of special sauce and piled high with juicy tomato, crunchy lettuce, and briny pickles, I will choose the latter. Every time. Without even a millisecond of hesitation.
What can I say? I have a thing for fun food. Nothing brings me more joy than putting healthier spins more indulgent dishes, and seeing people’s faces light up upon realizing how tasty the ‘healthified’ version is.
It stands to reason, then, that my Homemade Beyond Meat Burgers are the most popular recipe on the blog to date. I put my heart and soul into developing all of the recipes that I publish, but I always give that little bit extra to my burger recipes.
Until now, I had just 3 veggie burger recipes on the blog, but I think these Buffalo Chickpea Burgers with Garlic Dill Ranch just might take the cake for my favourite creation yet! They’re hearty, spicy, and perfectly salty, and the cashew-based garlic dill ranch takes them over the top.
If cauliflower wings and chickpea burgers had a love child, she would be this burger.
I promise she’s a beauty.
These burgers have a cauliflower-chickpea base. To make, you’ll pulse cauliflower in your food processor until it resembles ‘rice.’
You’ll do the same same with the chickpeas and oats before combining in large mixing bowl along with 1 cup of cooked quinoa, olive oil, garlic, onion, rolled oats, hot sauce, salt, pepper, smoked paprika, and ground flax. Simple!
Next, you’ll form the mixture into 8-10 patties, depending on size preference, and bake them for 25-30 minutes.
While the burgers are in the oven, make the garlic-dill ranch by blending together cashews, lemon juice, water, garlic, salt, pepper, Dijon mustard, and maple syrup. Stir in some finely chopped dill and set aside until you are ready to serve the burgers.
To make the burgers even more crispy and delicious, you can cook them on a skillet for 3 minutes per side, adding a drizzle more hot sauce as they cook. This step is optional, but highly recommended if you like a burger with a crispy exterior!
I mean, how can you say no?
You can serve the burgers on toasted buns, collard greens, lettuce leaves, or crumble them on top of chopped lettuce, carrots, tomato, and pickles, and use the garlic-dill ranch as a dressing, for a Buffalo Chickpea Salad! The possibilities are endless.
I opted for a more traditional presentation when I served these to my family, as I am the only one in the house who has warmed up to the idea of eating a burger in a lettuce wrap. I’m working on them, I am. 😉
If you give these burgers a try, let us know what you think! Leave a comment- it’s super helpful to us and other readers. And don’t forget to take a picture and tag it #upbeetkitchen on Instagram so we can see. Enjoy, friends!Print
Quick and easy Buffalo Cauliflower Chickpea Burgers inspired by the quintessential vegan favourite, Buffalo cauliflower wings. Take them over the top by topping them with a cool cashew dill ranch.
- 2 heaping cups cauliflower florets, chopped small
- 3 cups cooked chickpeas (or 2 15-oz cans, drained and rinsed)
- 1¼ cups rolled oats
- 1 cup cooked quinoa
- 1.5 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 cup finely chopped white or green onion
- 1/4 cup + 8 tsp hot sauce, divided (I used Frank's original, as the spice level is perfect for this recipe)
- 1 tsp smoked paprika
- 1/4 tsp each sea salt and freshly ground black pepper
- 2 tbsp ground flax
Garlic Dill Ranch
- 3/4 cup cashews, soaked for at least 4 hours and drained*//sub hemp hearts for nut-free option
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup filtered water
- 2 cloves garlic
- 1/2 tsp fine sea salt
- 2 tsp Dijon mustard
- 1 tsp pure maple syrup
- 1/4 cup finely chopped dill
- Freshly ground black pepper, to taste
- 8 toasted burger buns (I like sprouted grain) OR 8 lettuce leaves OR 8 collard leaves
- Sliced tomato
- Baby greens or lettuce
- Shredded carrots
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Place the cauliflower florets in a food processor fitted with the 'S' blade. Pulse until the florets resemble little grains of rice. Empty into a large mixing bowl.
- Pulse the chickpeas in the food processor until crumbly and add them to the mixing bowl.
- Place the rolled oats in the food processor and process until a coarse flour forms. Then add them to the bowl as well.
- Add the remaining ingredients to the bowl: the cooked quinoa, olive oil, garlic, onion, hot sauce, smoked paprika, flax, salt, and pepper. Mix with a large spoon or use your hands to stir everything around.
- Divide into 8-10 even patties. To form them more easily, lightly oil a 1/2 cup measure, press burger mixture in to fit, and guide it out using your hands, then press around the edges to compact.
- Bake for 25-30 minutes, or until becoming crisp around the edges. (Cooking times will differ depending on your oven and the type of baking sheet that you have.)
- While the burgers are in the oven, make the garlic-dill ranch: Place all ingredients except the dill into a blender and blend until very smooth and creamy. Pour into a jar or bowl and mix in the dill. Cover until ready to use.
- OPTIONAL STEP: To give the burgers an irresistible crispy buffalo sauce exterior, heat a large cast iron skillet over medium heat. Once warm, add 2 tsp of olive oil or coconut oil to the skillet and place four burgers on it. Drizzle 1 tsp of hot sauce onto the top of each burger. Cook for 3 minutes per side, then repeat with the remaining 4 burgers. If you choose not to proceed with this step, simply add more hot sauce to your burger along with the other accompaniments.
- To serve, place a burger on the bottom half of a bun or lettuce/collard leaves. Top with pickles, ranch, tomato, lettuce, and carrots.
*Quick soak option: Place the cashews in a pot of boiling water and soak for 45 minutes, then drain and proceed.
*Recipe inspired by Cookie and Kate’s Cauliflower Falafel Veggie Burgers.
- Category: Dinner
- Cuisine: American