I could start this post off by saying something annoying and pretentious like “Wings are for flying, not frying!”Instead, let’s start off with some real talk…
Buffalo flavored things are damn delicious. This is an undisputed fact.
I can totally do without the little chickadee wings, but I crave that spicy, salty, saucy Buffalo flavor All. The. Time.
ESPECIALLY when paired with a cool and creamy counterpart like blue cheese. Holy moly.
See this stacked burger below? Craving satisfied. And the chicks get to keep their wings. Everybody’s happy.
- 8 cups shredded purple cabbage and Brussels sprouts (about 1 small cabbage + 1lb. Brussels sprouts)
- ½ cup raw cashews
- ½ cup water
- 1 tablespoon Dijon mustard
- 2 garlic cloves, peeled
- Pinch of salt
- Pinch of pepper
- Hot sauce (optional)
- 4 oz. crumbled blue cheese (optional)
- 1 medium onion, peeled and cut into quarters
- 3 cups cooked black beans (2 cans, drained and rinsed)
- ½ cup mashed cooked sweet potato (no skin)
- ½ cup old-fashioned oats
- 1 tablespoon chili powder
- ¼ cup hot sauce (Frank's Red Hot or Crystal)
- Big pinch of salt
- Big pinch of pepper
- Shred cabbage and Brussels sprouts in a food processor or slice as thinly as possible with a knife.
- Combine all remaining ingredients except blue cheese (if using) in a blender and blend until smooth and creamy.
- Pour dressing over shredded cabbage/Brussels sprouts, add cheese (if using) and toss until evenly coated.
- Let slaw marinate in the refrigerator for at least 30 minutes or overnight.
- In a food processor, pulse onion until coarsely chopped.
- Add remaining ingredients and pulse until a "dough" forms and ingredients are evenly distributed (do not puree, the mixture should be chunky).
- Allow mixture to rest in the refrigerator for at least 30 minutes.
- Preheat oven to 350F and line a baking sheet with parchment paper or Silpat.
- Wet hands and divide burger mixture into 8 portions. Gently form into patties and place on prepared baking sheet (mixture will be wet and slightly sticky. Continue to wet hands to make patties easier to handle).
- Bake 30 minutes, gently flipping with a spatula after 15 minutes.
- Enjoy immediately, refrigerate for up to one week, or freeze patties in an air-tight container.