Gluten Free Cheddar Chickpea Burger

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(3)

These hearty chickpea and cheddar patties are smoky, satisfying, and packed with enough flavor to make you forget you're eating a veggie burger. Smoked paprika, cumin, and garlic powder give every bite a warm, savory depth, while shredded cheddar melts into the mixture for a richness that holds its own against any beef patty. The key to getting that gorgeous golden crust is thoroughly drying the chickpeas before mashing — a small step that makes a huge difference in texture and helps the patties stay together beautifully in the pan. Gluten-free breadcrumbs do the binding work here, so there's no need to reach for anything that could sneak wheat into your meal. A 30-minute chill in the fridge firms everything up before they hit the skillet, which means clean flips and crispy edges every time. Served on toasted gluten-free buns with fresh lettuce and tomato, this makes four seriously filling burgers that are just as good for a weeknight dinner as they are for a backyard cookout.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) chickpeas, drained and rinsed
1 cup shredded cheddar cheese
⅓ cup gluten free breadcrumbs
2 large eggs, lightly beaten
3 scallions (green tops only), thinly sliced
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For cooking

2 tbsp olive oil

For serving

4 gluten free burger buns, toasted
4 leaves romaine or butter lettuce (optional)
1 large tomato, 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 texture remaining — a few whole chickpeas are fine, but the mixture should hold together when pressed.

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