Buffalo Ranch Chickpea Burger

If you’re craving a burger that packs a punch of flavor while staying wholesome and satisfying, the Buffalo Ranch Chickpea Burger is your new go-to. This vibrant, spicy, and creamy burger combines the hearty texture of chickpeas with the zing of buffalo sauce and the cool, herby notes of ranch seasoning. Perfect for those looking to enjoy a flavorful plant-based burger without sacrificing any bite or satisfaction. Whether you’re serving it for a casual weeknight dinner or impressing guests at a weekend cookout, this burger hits all the right notes.

Why This Recipe Works

This Buffalo Ranch Chickpea Burger strikes the perfect balance between bold flavors and nourishing ingredients. The chickpeas provide a protein-rich, fiber-packed base, while the cooked potato binds the mixture, ensuring the patties hold together without crumbling. Rolled oats add a subtle nuttiness and help with texture, making each bite pleasantly hearty.

The buffalo hot sauce infuses a spicy kick, which is mellowed by a luscious blend of mayonnaise and Greek yogurt in the buffalo ranch sauce, creating a creamy, tangy finish that’s utterly addictive. Fresh parsley and a sprinkle of dried herbs like dill, chives, and onion powder bring an aromatic depth that elevates every mouthful.

This recipe is straightforward, flexible in spice level, and uses accessible ingredients—ideal for anyone wanting a quick yet impressive burger experience.

Ingredient Checklist

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 medium potato, peeled and cooked
• 1/2 cup rolled oats
• 1/4 cup yellow onion, diced small
• 1/4 cup carrots, shredded
• 1/2 cup buffalo hot sauce (adjust to spice tolerance)
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried dill
• 1 teaspoon kosher salt
• 1 tablespoon dried parsley
• 1 teaspoon onion powder
• 1/2 teaspoon dried chives
• 2 tablespoons mayonnaise
• 1/4 cup plain Greek yogurt
• 3 tablespoons buffalo hot sauce (for the ranch sauce, adjust to taste)

Equipment Breakdown

• Food processor or blender – to mash the chickpeas and potato smoothly
• Mixing bowls – for combining ingredients
• Measuring cups and spoons – for precise seasoning
• Non-stick skillet or grill pan – to cook the patties evenly
• Spatula – for flipping the burgers without breaking them
• Grater – to shred the carrots

Buffalo Ranch Chickpea Burger: How It’s Done

Step 1: Prepare the Chickpea Base

Start by draining and thoroughly rinsing your canned chickpeas. Peel and cook the medium potato until tender—boiling works best. Once cooled, add the chickpeas and potato into your food processor. Pulse until the mixture becomes a chunky mash, not completely smooth; this texture will add a great bite to your burger.

Step 2: Combine the Veggies and Oats

Transfer the mashed chickpeas and potato to a large bowl. Stir in the finely diced yellow onion and shredded carrots. Add the rolled oats, which will soak up moisture and keep the patties firm during cooking.

Step 3: Season the Mixture

Incorporate the buffalo hot sauce, fresh parsley, ground black pepper, garlic powder, dried dill, kosher salt, dried parsley, onion powder, and dried chives into the bowl. Mix everything until well combined. This spice blend is what makes the Buffalo Ranch Chickpea Burger so flavorful, delivering layers of herby, garlicky, and tangy notes with every bite.

Step 4: Form the Patties

Wet your hands slightly to prevent sticking and portion the mixture into 4-6 equal-sized patties, depending on your preferred size. Press them firmly to ensure they hold together but remain tender.

Step 5: Cook the Patties

Heat a non-stick skillet or grill pan over medium heat. Lightly oil the surface. Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy on the outside. Be gentle when flipping to maintain their shape.

Step 6: Make the Buffalo Ranch Sauce

While the patties cook, whisk together mayonnaise, Greek yogurt, and buffalo hot sauce in a small bowl. Adjust the hot sauce quantity to match your spice preference. This sauce is creamy, cool, and perfect for complementing the spicy burger.

Step 7: Assemble Your Burger

Toast your favorite burger buns and spread a generous layer of the buffalo ranch sauce on the top and bottom. Add the warm chickpea patty and layer on fresh lettuce, tomato, or even some Pickled Peach Relish For Burgers for a sweet, tangy contrast. Serve immediately and enjoy!

Low-Carb/Keto Alternatives

• Replace rolled oats with almond flour or crushed pork rinds as a binder.
• Use cauliflower rice instead of shredded carrots to reduce carbs.
• Swap the potato for mashed cauliflower to keep texture but lower carbs.
• Serve the burger wrapped in lettuce leaves instead of buns.

Chef’s Notes

• Adjust the buffalo hot sauce to suit your heat tolerance—start low and add more as desired.
• For extra texture, toast the rolled oats lightly before mixing them in.
• Feel free to experiment with herbs; adding a bit of smoked paprika can add a smoky element.
• If you want a bit of crunch inside the burger, mix in some finely chopped celery or bell pepper.
• Looking for a twist? Try serving these burgers with a side of Chickpeas Cauliflower Curry Vinaigrette salad for a full meal of bold flavors.

Freezer-Friendly Notes

This Buffalo Ranch Chickpea Burger recipe freezes beautifully. After forming the patties, place them on a parchment-lined baking sheet and freeze for about 1 hour. Once firm, transfer the patties to a sealed freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.

When ready to eat, thaw overnight in the fridge and pan-fry or bake until heated through and crispy again. This makes for a perfect make-ahead meal option on busy days.

Questions People Ask

Can I make these burgers gluten-free?

Absolutely! Simply substitute the rolled oats with certified gluten-free oats or use ground nuts like almonds or gluten-free breadcrumbs to maintain the texture.

Is it possible to bake these patties instead of frying?

Yes, baking works well. Preheat your oven to 375°F (190°C) and bake the patties on a parchment-lined sheet for about 20-25 minutes, flipping halfway through until golden and cooked through.

How spicy is the Buffalo Ranch Chickpea Burger?

The spice level depends on how much buffalo hot sauce you use. The recipe calls for 1/2 cup in the patties and 3 tablespoons in the sauce, but you can adjust these amounts to make it milder or hotter based on your preference.

Can I prepare the burger mixture ahead of time?

Yes, you can prepare the mixture and shape the patties a day ahead. Store them covered in the fridge overnight. This makes assembly and cooking quicker when you’re ready to eat.

Don’t Miss These

• Ranch Oyster Crackers – perfect snack to pair with your burger night.
• Chickpeas Cauliflower Curry Vinaigrette – a vibrant side salad that complements the bold flavors.
• Pickled Peach Relish For Burgers – add a sweet and tangy twist to your burger experience.

Let’s Eat

There’s nothing quite like biting into a juicy, spicy, and creamy Buffalo Ranch Chickpea Burger that satisfies your cravings and nourishes your body. This recipe is a celebration of flavors and textures that make plant-based eating exciting and delicious. Whether you’re serving it at a picnic, family dinner, or casual lunch, these burgers bring a burst of personality to your plate. Pair with your favorite sides, slather on extra buffalo ranch sauce, and enjoy every flavorful bite. Your new favorite burger awaits!

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