Buffalo Chickpea Veggie Burgers | Kara Lydon

Ingredients

• 1/3 cup dry quinoa (1 cup cooked)
• 1 tablespoon flaxseed
• 1 15.5 ounce can chickpeas (aka garbanzo beans), drained and rinsed (about 1 1/2 cups)
• 2 cloves garlic, minced
• 1/4 cup minced shallot
• 1 large carrot, peeled and grated
• 1/3 cup quinoa flakes (rolled oats would work too)
• 1/3 cup hemp seeds
• 1/4 cup Frank’s hot sauce (or any Buffalo sauce but Frank’s is the best)
• 2 teaspoons white miso paste
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 6 hamburger buns
• 1 cup cashews, soaked in 1 1/4 cup water for at least 30 minutes
• 2 tablespoons white vinegar
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon white miso paste
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon dried dill weed
• 1 teaspoon salt
• 1/2 cup water
• Lettuce
• Avocado
• Tomato
• Extra Frank’s hot sauce