Gluten Free Cheddar White Bean Burger

Total time1 hr 5 min

Prep time20 min

Cook time15 min

5.0

(22)

These hearty bean burgers deliver everything you want from a satisfying weeknight dinner — a crispy, golden crust, melty sharp cheddar, and a smoky, cumin-spiced interior that tastes far more indulgent than the ingredient list suggests. The trick to getting firm, cohesive patties lies in thoroughly drying the white beans before mashing, then chilling the shaped patties for 30 minutes so they hold together beautifully in the pan. Gluten-free breadcrumbs do the binding work here, so there's no need to reach for any wheat-based filler or worry about hidden gluten sneaking into your burger night. Pan-frying in olive oil gives each patty those irresistible deep-golden edges that a baked version simply can't match. Served on toasted gluten-free buns with crisp butter lettuce and fresh tomato, this makes four generous portions that are just as crowd-pleasing for guests as they are for a quiet dinner at home. It's the kind of recipe that makes you forget you're working around any dietary restriction at all.

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Ingredients

4 servings

For the patties

2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
1 cup shredded sharp cheddar cheese
½ cup gluten free breadcrumbs
2 large eggs, lightly beaten
3 scallions (green tops only), thinly sliced
1 tsp garlic-infused olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For cooking

2 tbsp olive oil, for pan-frying

For serving

4 gluten free burger buns, toasted
4 leaves butter lettuce (optional)
1 medium tomato, sliced (optional)

Instructions

1
Spread the drained white beans on a parchment-lined baking sheet and pat dry with paper towels. Let them air-dry for 10 minutes — the drier the beans, the firmer the patties.
2
Transfer the dried beans to a large mixing bowl and mash with a potato masher or fork until mostly smooth with some texture remaining — about 80% mashed, with visible chunks throughout.

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