Buffalo chickpea patties

Buffalo chickpea patty KaleAndAle.com

Buffalo chickpea patty

franks redhot wings sauce buffaloThis patty is a long time coming. I have had this idea bouncing in my head for so long, but I can’t only blog about my love of Buffalo wing flavoring, specifically Frank’s Red Hot Wings Sauce (or, can I, you guys?!). Anything I can put it on or in is made a lot better. I love this spicy stuff, and I wanted to make a patty that proves you don’t have to eat chicken to have a fun Buffalo patty. This burger does, indeed, hit all the hot spots!

I used chickpeas because (besides being my favorite base) they don’t have too much a taste, so they would work well, though I could see kidney beans working too, if you had them on hand. I added all the regular players in a proper Buffalo chicken meal (sans chicken): Carrots, celery, blue cheese, hot wing sauce, plus onions and bread crumbs for texture, taste and to hold the patty together and help soak up the sauce. Which brings me to another point, you need a balance of sauce to dry ingredients, Not enough dry and it won’t hold together. Buffalo chickpea patties cooking KaleAndAle.com

These burgers really don’t need any topping, as it’s all incorporated into the patty. To keep things light and crisp, I ate my burger on a bed of lettuce (OK, with cheesy beer bread, you got me, this was a whole comfort food meal).

Buffalo chickpea patty

Makes 5-6 patties


  • 1 can of chickpeas
  • 1 carrot, diced or shredded
  • 1 stalk celery, diced
  • 1/4 cup onion, diced
  • 1/3 cup blue cheese (can substitute some for mozzarella or cheddar)
  • 1/2 cup bread crumbs
  • 1/4 cup hot wing sauce
  • Vegetable oil for frying


  1. Rinse and drain the chickpeas. In a large bowl, mash the chickpeas.
  2. Combine the rest of the ingredients. except the oil.
  3. Put the mixture in the refrigerator for 15 minutes to set. When the mixture is set, form 5 to 6 patties. If the mixture seems too wet or hot when tasting it, add a little more breadcrumbs so the mixture is moist but sticks together.
  4. Put two tablespoons vegetable oil in a skillet over medium-high heat. When the oil heats up, turn it down to medium.
  5. Place the patties in the skillet, cooking about 6 to 8 minutes per side, until browned.
  6. The center will be moist, but if you need to cook the patties a little longer to firm up in the middle, place on a baking sheet in a warm oven for 5 to 10 minutes.
  7. When cooked through, place the patties on a plate with paper towels to absorb any extra oil.

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