Eosinophilic Esophagitis Friendly Gluten Free Avocado Ranch Chickpea Burger
Total time1 hr 6 min
Prep time20 min
Cook time16 min
4.7(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup gluten free breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp olive oil, divided
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the avocado topping
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 4 gluten free burger buns, split
- 4 leaves romaine lettuce
- 1 large tomato, sliced into 4 rounds
- ¼ cup red onion, thinly sliced (optional)
Instructions
- 1
Spread the drained chickpeas on a clean kitchen towel or paper towels and pat thoroughly dry — the drier they are, the better the patties will hold together.
- 2
Transfer the chickpeas to a large mixing bowl and mash with a potato masher or fork until mostly smooth with some small chunks remaining — a fully smooth paste will make the patties dense, while too many whole beans will cause them to crumble.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!