Buffalo Chickpea Burgers with Blue Cheese Yogurt Sauce

By nanarose

Ingredients

• ⅓ cup roasted unsalted cashews
• 1 clove garlic, peeled
• 2 cups BPA-free canned unsalted chickpeas, drained and rinsed
• ½ cup cooked quinoa
• 5 tbsp white whole-wheat flour
• ⅓ cup finely chopped celery
• ¼ cup peeled and grated carrot
• 2 green onions, finely sliced
• 1 large egg, beaten
• 1 –2 tbsp Louisiana-style hot sauce (like Tabasco)
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp red wine vinegar
• ½ tsp each ground cayenne pepper, ground celery seed and garlic powder
• ¼ tsp sea salt
• ¼ tsp ground black pepper, divided
• ½ cup whole-milk yogurt
• 2 tbsp crumbled blue cheese
• ½ tsp Dijon mustard
• 1 tbsp olive oil
• 4 whole-wheat hamburger buns, toasted
• 4 large romaine lettuce leaves

Details

Adapted from cleaneatingmag.com

Preparation

Step 1

Preparation1. In a food processor, pulse cashews and garlic until finely chopped. Add chickpeas, quinoa, flour, celery, carrot, green onions, egg, hot sauce, parsley, vinegar, cayenne, celery seed, garlic powder, sea salt and ⅛ tsp black pepper; pulse until mixture comes together but is still chunky, about 10 pulses. (NOTE: Do not overprocess; a bit of texture is desired.) Cover and refrigerate for 30 minutes.2. In a small bowl, combine yogurt, cheese, mustard and remaining ⅛ tsp black pepper, mashing cheese with a fork to break it up a bit; cover and refrigerate until serving.3. Shape mixture into 4 equal-sized patties, about ½ inch thick. Heat oil in a cast iron skillet over medium. Add patties and cook, flipping once, until brown and crispy, about 4 to 5 minutes per side. Serve on buns, topped with blue cheese sauce and lettuce.