2 cups unsalted BPA-free canned chickpeas, drained and rinsed
1 cup brown rice flour (TRY: Arrowhead Mills Organic Gluten-Free Brown Rice Flour)
1/4 cup chopped fresh cilantro leaves, divided
3 green onions, thinly sliced
1 large egg
1 tbsp Dijon mustard
1 tbsp chile powder
1/3 tsp sea salt, plus additional to taste
1/2 avocado, pitted and peeled
1 lime, juiced
1/2 cup plain Greek yogurt
High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed
Olive oil cooking spray
4 large leaves Boston or iceberg lettuce
1/2 cup grated aged cheddar cheese
2 vine-ripened tomatoes, sliced
4 radishes, trimmed and thinly sliced
1 1/2 cups alfalfa, radish, sunflower or broccoli sprouts
Preheat oven to 400 ̊F. Pierce sweet potato severaltimes with a fork and roast on a baking sheet for 50 to 60 minutes, until tender. Let cool to room temperature. Discard skin and mash coarsely. Keep oven at 400 ̊F.
Meanwhile, in a food processor, pulse together 1 cup sweet potato (reserve any remainder for future use), chickpeas, flour, 2 tbsp cilantro, onions, egg, mustard, chile powder and 1/4 tsp salt until combined but still slightly chunky. Form into 6 1/2-inch patties and transfer to a large, parchment-lined baking sheet. Cover and refrigerate for at least 1 hour orovernight. (NOTE: Mixture will be soft, but will firm up in the refrigerator.)
Prepare avocado yogurt sauce: In a small bowl, coarsely mash avocado. Stir in lime juice, yogurt and remaining 2 tbsp cilantro. Season with additional salt. Cover and refrigerate.
Bake patties for 15 minutes, turning halfway. Heat an outdoor grill to medium-high and lightly oil grate with cooking oil. (NOTE:A nonstick grill pan will work here too.) Mist patties on both sides with cooking spray and grill for 4 minutes, turning once, until an instant-read thermometer inserted in center registers 160 ̊F.
Serve patties on lettuce leaves topped with sauce, cheese, tomatoes, radishes and sprouts.
These hearty meatless burgers have serious buffalo wing flavor and a tangy blue cheese sauce drizzled over top. The patties freeze well, so make a double batch and store some for impromptu meals later.