Fructose Free Gluten Free Smoky BBQ Chickpea Burgers
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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
- 3 tbsp bbq sauce (gluten free)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the glaze
- 2 tbsp bbq sauce (gluten free)
For serving
- 4 gluten free burger buns, toasted
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- ½ red onion, thinly sliced (optional)
Instructions
- 1
Spread the drained chickpeas on a parchment-lined baking sheet and pat thoroughly dry with paper towels — the drier they are, the better the patties will hold together. Let them air-dry for 10 minutes.
- 2
Transfer the dried chickpeas 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. A fully smooth paste will make the patties dense; some texture helps them hold their shape.
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