Gluten Free Smoky BBQ Chickpea Burgers
These smoky, satisfying chickpea burgers are the kind of plant-forward meal that even the most devoted meat-eaters will want a bite of. Smoked paprika, cumin, garlic powder, and a double hit of gluten free BBQ sauce — once in the patty mixture and once as a finishing glaze — give every bite that deep, caramelized cookout flavor you'd expect from a classic backyard burger. The trick to patties that actually hold together is in the technique: thoroughly drying the chickpeas, leaving some texture when mashing, and a 30-minute chill in the fridge before they ever hit the pan. Gluten free breadcrumbs and a beaten egg do the binding work, so there's no crumbling or falling apart when you flip them in the skillet. Store-bought burger buns can be a minefield of hidden wheat, but this recipe calls for toasted gluten free buns from the start, so the whole build is safe and intentional. Piled with crisp romaine, fresh tomato, and optional red onion, each burger looks and tastes like something you'd order at a restaurant — not a compromise. This recipe makes 4 servings, so it's an easy weeknight dinner or a crowd-pleasing option for anyone cooking for a mixed group.
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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
- 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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