So first a couple things. When you are in Buffalo chicken wings are not referred to as “Buffalo Wings,” they are just wings. The first time I heard the term was, I think, in 1985 while at culinary school (of all places). To read an article I wrote on wings and all things “Buffalo Style” click here. Anyhow, these burgers are a play on that recipe in that while there is no actual chicken (I should have used chickpeas) there is Frank’s Hot Sauce, blue cheese. celery, and carrot. And this is really a variation on a theme of meatless burgers I’ve been making for staff lunch at work (for recipes of other versions of this click here, here or here). Anyhow these are really delicious. Eat them as a burger on a bun or between two slices of bread, as an entree as a sort of meatless “steak,” or as I did today and crumble one over a salad. And yes–before you ask–these can be baked rather than pan-fried but they wouldn’t have the same crispiness. And they can be made vegan by omitting the cheese and eggs (and cutting back on the bread crumbs) but the flavor profile would change without the blue cheese.
2 (15 ounce) cans white beans, rinsed and drained
Place half of the beans in a food processor and pulse for just a few seconds, until coarse but slightly mashed; transfer these beans to a large bowl. Add the garlic, celery, carrot, and onion to the bowl of the food processor and process for a few seconds, or until finely minced. Then add the remaining beans along with the eggs, turmeric, paprika, sea salt, and hot sauce to the minced vegetables and process until relatively smooth. Transfer this mixture to the bowl containing the initial course-processed beans and mix well. Add the blue cheese, breadcrumbs, and parsley and mix well. Let the mix rest for a couple minutes, then mix it again. Divide the mix into ten balls and shape into burgers, transferring them to platters or a baking sheet that is lightly dusted with breadcrumbs. Heat a large heavy skillet with 1/8th inch olive oil over medium heat. Cook the burgers for about 10 minutes, turning them as necessary, or until golden, crispy, and cooked throughout. Transfer to absorbent paper before serving.