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Buffalo Ranch Chickpea Burger

This Buffalo Ranch Chickpea Burger is a spicy, creamy, and wholesome plant-based delight packed with bold flavors and hearty texture.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Plant-based, Quick, Spicy, Vegan, Vegetarian
Servings: 4 servings

Ingredients

  • 1 can (15-ounce) 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

Instructions

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.

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.

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.

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.

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.

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.

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!

Equipment

  • Food processor or blender
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Non-stick skillet or grill pan
  • Spatula
  • Grater

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.
  • This recipe freezes well; freeze formed patties on a baking sheet, then store in freezer bags for up to 3 months.