Perfectly seasoned and grilled to perfection, this gluten free burger is a classic recipe that everyone can enjoy. Whether it’s a laid back family dinner or a backyard barbecue, these burgers are sure to be the star of the show.
If you like classic recipes made gluten-free, try this gluten-free fried chicken, easy tater tot casserole, gluten-free chicken and dumplings, easy gluten free tacos, and the best gluten-free meatloaf.
Why I love a good burger
- The versatility: this gluten-free burger recipe is extremely versatile, allowing you to customize the spices, toppings, cheeses, etc. Fitting into all gluten-free diets.
- Couldn’t be easier: With a handful of simple ingredients and straight forward steps, you’ll have these burgers ready to serve in no time. Serve with a side of sweet potato fries for the ultimate comfort meal.
- A classic recipe: A flavorful, juicy burger is a classic dish that almost nobody can resist. Perfect for any occasion, just like this gluten-free Chick-Fil-A sandwich.
- Celiac friendly: Since most popular fast food restaurants don’t offer a gf bun, this amazing burger recipe is an excellent choice for those with celiac disease or a gluten allergy.
How to make a gluten-free burger
Prepare: While the grill is heating to 375 degrees, place the ground beef in a large bowl with the salt and pepper. Mix in spices until incorporated.
Shape the patties: Split the meat into 8 balls, shape them into patties, and set on a baking sheet.
Cook: Cook the burger patties on the grill until you reach your desired doneness. If you want a cheeseburger, add cheese at the last minute of cooking.
Serve: Add the burger to your gluten free bun and serve with your desired toppings.
Pro tip: Place the hamburger bun, split side down on the grill, and toast for 2 minutes. This is what some fast-food restaurants do to take their burgers to the next level.
Storing and freezing instructions
How to store leftovers: You will want to refrigerate them within two hours of grilling. They are good up to three or four days after cooking, store in an airtight container.
Can you freeze burgers? Yes, you can freeze homemade hamburgers for up to 4 months. Make sure they’ve completely cooled before placing in a ziplock baggie or freezer safe container.
Recipe variations
- Healthy toppings: Tomato slices, lettuce, red peppers, sautéed mushrooms, red onion, etc. all go great on top of a juicy burger to give it a healthier spin.
- Tex Mex: Add taco seasoning to these delicious burgers before grilling and top with pepper jack cheese, guacamole, and salsa.
- Extra spices: Feel free to add garlic powder, onion powder, seasoned salt, etc. to the burgers to make them your own. You can even try this French fry seasoning.
- Bunless burger: If you’re not a of the gluten-free options, you can serve a bunless burger slider instead. This is a good choice if you’re on the keto or paleo diet.
What to serve with burgers
- Whenever I serve these Boursin mashed potatoes, I never have leftovers!
- If you need a healthier side dish, serve instant pot carrots, green beans, or a cucumber salad.
- This gluten-free funeral potatoes recipe has been a family favorite for years on end. It’s a great alternative to french fries or onion rings.
- I love serving this gluten free corn casserole with a drizzle of honey to contrast the savory flavors.
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Best Gluten Free Burger
Ingredients
- 2 pounds ground beef
- 1-2 tablespoon gluten-free soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 gluten-free buns
- 8 slices of cheese
- Toppings of your choosing: lettuce, tomato, ketchup, mustard, onion, etc.
Instructions
- Turn your grill propane tank on, then light the burners to high heat and brush the grates with tinfoil or a grill brush if necessary. Close the lid and heat the grill until it reaches 375 degrees
- While the grill heats, place all the ground beef into a big bowl and add the salt and pepper mixing well to make sure the salt and pepper are well incorporated
- Split the meat into half in the bowl then those half into half then one more time to get 8 balls of hamburger then shape them into patties
- Add patties to the grill, close the lid and cook until the burgers reach your desired doneness (For rare burgers, cook for 4 minutes total (125°F internal temperature), for medium-rare burgers, cook for 5 minutes total (135°F), for medium burgers, cook for 6 to 7 minutes total (145°F) and for well-done burgers, cook for 8 to 9 minutes total (160 °F) degrees internally is reached)
- If you want to add cheese, add it to the burgers the last minute of cooking
- Remove from heat turn off the grill and cover burgers loosely with foil and allow to rest for 5 minutes to retain those good juices
- Optional: place the gluten-free buns split side down on the grill, close the lid and toast for 2 minutes
Notes
Storing and freezing instructions
How to store leftovers: You will want to refrigerate them within two hours of grilling. They are good up to three or four days after cooking, store in an airtight container.
Can you freeze burgers? Yes, you can freeze homemade hamburgers for up to 4 months. Make sure they’ve completely cooled before placing in a ziplock baggie or freezer safe container.
Recipe variations
-
- Healthy toppings: Tomato slices, lettuce, red peppers, sautéed mushrooms, caramelized onions, etc. all go great on top of a juicy burger to give it a healthier spin.
- Tex Mex: Add taco seasoning to the burgers before grilling and top with pepper jack cheese, guacamole, and salsa.
-
- Extra spices: Feel free to add garlic powder, onion powder, seasoned salt, etc. to the burgers to make them your own.
What’s are best gluten free hamburger buns?
A lettuce wrap gets old when you have gluten allergies so finding a good gluten free burger bun is a must. My favorite gluten free options are Canyon Bakehouse buns, Udis buns, and Schär Hamburger Buns. These brands also make great hot dog buns and gluten free bread. But, you can also make your own using a blend of gluten free flours.
Jess says
My mouth was watering at these pictures. YUMM. Definitely had to try them ASAP (but cooked them on the stovetop like you said, though, because it rained here). Thanks for the detailed post!