Anti Inflammatory Gluten Free Mushroom Swiss Chickpea Burgers
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Learn more →Ingredients
4 servings
For the patties
- 2 tbsp olive oil, divided
- 8 oz cremini mushrooms, finely chopped
- 3 cloves garlic, minced
- 1 tsp tamari
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup gluten free oats
- 1 large egg
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For topping
- 4 slices swiss cheese
For serving
- 4 gluten free burger buns
- lettuce, tomato, and condiments of choice (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the pan is nearly dry, about 6–8 minutes. Add the garlic and tamari and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
Pulse the gluten free oats in a food processor until they resemble a coarse flour, about 10 pulses. Add the drained chickpeas, egg, smoked paprika, onion powder, salt, and black pepper. Pulse 8–10 times until the mixture is roughly combined — some whole chickpeas remaining is fine. Transfer to a mixing bowl.
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