These Buffalo Chickpea Sliders with Vegan Basil Aioli are totally delicious! Whether you serve these at a party or for dinner, they are always a crowd pleaser!
The buffalo sauce love just never ends around here. Because today I am sharing a slider recipe that gets an extra hit by adding buffalo sauce to the patty mixture before being cooked up.
If you haven't experienced all of the other buffalo recipes here on TSV, head over here to see them all.
How to make Buffalo Chickpea Sliders with Vegan Basil Aioli
These burgers are perfect for a party snack or eat a couple for a tasty dinner.
You can also prep the patties ahead of time and keep them in your freezer to have burgers ready to go whenever you have a craving.
How to serve Buffalo Chickpea Sliders with Vegan Basil Aioli
I also loaded these up with a tasty guac and the BEST aioli. You could always go traditional and just do ketchup and mustard, but trust me, these sauces are totally tasty and worth the extra effort!
Get ready to have a bunch of happy tummies, because these sliders are a total crowd pleaser!
Buffalo Chickpea Sliders with Vegan Basil Aioli
Ingredients
FOR THE POTATOES
- 1 russet potato chopped
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic salt
- ½ tsp pepper
FOR THE PATTIES
- 1 cup cooked brown rice
- ½ red onion roughly chopped
- ¼ cup cilantro
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ¼ cup buffalo sauce
- 1 15-ounce can chickpeas drained and rinsed
FOR THE BASIL AIOLI*
- 1 cup vegan mayo
- 3 cloves garlic peeled
- ¼ cup cilantro
- 2 tablespoon basil leaves
- ½ lime juiced
- salt & pepper to taste
FOR THE GUACAMOLE
- 1 avocado diced
- ¼ red onion diced
- ¼ cup cilantro chopped
- ½ lime juiced
- salt & pepper to taste
FOR THE SLIDERS
- 10 slider buns
- non-stick spray
- lettuce
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
- Add all of the potato ingredients to the baking sheet and toss to coat evenly. Place in the oven and bake for 25 minutes, flipping after 15 minutes. Remove from the oven and allow to cool for a couple of minutes.
- Add the cooled potatoes and the rest of the patty ingredients to a food processor. Pulse until combined - there should still be some chunks.
- Line a baking sheet with parchment paper. Oil your hands so the patties don't stick to you. Using about ¼ cup of patty mixture for each slider, form 10 patties and place them on the baking sheet. Place them in the freezer for at least 20 minutes.**
- While the patties are freezing, prepare the basil aioli. Combine all of the ingredients in a food processor or blender and blend, scraping down the sides, until fully combined. Taste and adjust salt & pepper as needed. Set aside until ready to use.
- Prepare the guacamole by adding the avocado to a bowl and mashing with a fork. Add the rest of the ingredients to the bowl and stir to combine. Taste and adjust salt & pepper as needed. Set aside until ready to use.
- When you are ready to eat, heat a pan on the stove over medium heat.*** Add non-stick spray and add the patties to the pan. Cook until browned on both side (approx. 3-5 minutes per side).
- Toast the slider buns in the oven.
- To assemble, layer lettuce and basil aioli on the bottom of each bun. Top with a patty, guacamole and the top of the bun. Serve and enjoy!
Video
Notes
Nutrition
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Natalie
Pretty time consuming but our house loves these. The first time I made them I had difficulty with them falling apart. The second time I used a flaxseed egg and that helped. I purée them quite a bit in the food processor because I find it easier to manage them this way rather than chunky. I make full size burgers so definitely have to cook longer. We just serve them with the aioli and lettuce on a bun and they are delicious. I love that I can keep these in the freezer and cook them when I want. Nice alternative to frozen veggie burgers bought at the store.
Karen
I just made this for the 2nd time this week because my non-vegan nephew loved it. I made just the burgers but— I made mini ones. I used a small ice cream scoop to portion out the mix. I baked them. They came out awesome. I served them as appetizers at a dinner party with a dollop of guacamole, roasted pepper pieces and cilantro on top. Everyone was completely wowed by them. Oh, and I learned that if you wet your hands when making the patties, it doesn’t stick. I have no idea if that will affect frying them, but as far as baking them, it wasn’t a problem at all.
Rene
Thanks for the helpful tips Karen!
karen
I only made the burgers but its definitely a new go to recipe for us. Its a long process for burgers, but talk about yum. We don't add salt, so I used granulated garlic. Followed everything else exactly. After tasting a potato, I was concerned that I wouldn't like it, but it all came together beautifully! I made big burgers but can't wait to serve these as appetizers with a dot of guac and cilantro
Rene
Hi Karen - so glad you enjoyed these!!!
R
Is the nutritional information for just one patty? Or is it for the whole slider?
Rene
It is for one whole slider! But, keep in mind that most of those calories are coming from the aioli and you will probably only use a small amount of the aioli on the burgers.
A
Love the taste of these patties!!Since I usually meal prep I already had baked potatoes, brown rice, and cannelini beans in the fridge. To avoid being in the kitchen even longer than I usually am, I used all these ingredients. Like others, I struggled with the consistency, but once it heated up a crust formed and kept it together. My husband said these beat out the grocery “cardboard” veggie burgers any day!! Thx for the recipe! We will be eating these weekly!
Rene
Woowho! So glad they worked out for you!
TSV Mega Fan
LOVE LOVE LOVE THIS RECIPE!
Sometimes I struggle with the consistency of the pattie (I make it too soft - not on purpose).
Love making these sliders though, it's a favorite and the aoili makes for great dipping sauce for sweet potato fries - YUMM!
Rene
Yum! Sweet potato fries sound like the perfect side! So glad you liked them!
Ali
These were great. i omitted the hot sauce for my 7yr. old and her friend and they enjoyed and added the hot sauce for the adults. I made a marinated kale salad with nooch and lemon that we added to the burgers instead of lettuce. A bit time consuming and very sticky to work with even after putting oil on my hands. i pan fried with spray oil. they held up. would definitely make again. very tasty
Rene
So glad you liked these - and were able to adjust to your families needs!👍🍴
Emily
I’ve loved a lot of This Savory Vegan recipes but this was not one of them. Holy cow that’s a lot of time just to make the patties! Then for the patties to completely fall apart while I’m cooking them. I don’t know what happened but we’re ordering take out tonight hahaha
Julie
Can I substitute the brown rice for quinoa since it’s what I have on hand?
Rene
Hi Julie - I haven't tried these with quinoa, so I can't say for sure. It may not be starchy enough. But let us know if you give it a try!
Mandy
I forgot to sag I baked these in the oven they turned out great
Crispy on outside and soft in the inside
Lana
These are on the menu for dinner tonight! Have you used the Air Fryer with these at all? If so what temp and how long?? Love your recipes!!
Mandy
Made for Super Bowl loved them !
Yvonne
Hi I’m confused, about the potatoes? They are part of the patty’s to be mixed in all together? Just not sure cause the potato’s in picture if it’s for those or part of patty.
Rene
Yep, part of the patty. In step 3 it says to add the cooled potatoes to the rest of the patty mixture. If you are talking about the tater tots in the pictures, those are just a side I made to go with the burgers (and definitely not homemade - they are from the frozen food section) 🙂
Mandy
Me to -this weekend
Can’t wait
Diane P
OMG I cannot wait to make these!!! Thank you for the recipe! 😉 <3 <3 <3
Rene
You're so welcome! Enjoy!!!