These grilled gluten free burgers are the best, they turn out so juicy and delicious. Using sautéed mushrooms and onions as well as a blend of gluten free seasonings to pack in the flavor, they work well for a weeknight family dinner or your next cookout. Whether you’re gluten-free or just looking for a delicious burger recipe, these beef hamburgers will not disappoint.
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Would your family live off burgers if they could?
Mine would.
3 out of the 5 days I pick up my kids from the bus stop, they tell me they want burgers for dinner. Know why?
It’s because I make some really freaking good burgers. Whether it’s ground chicken burgers, some soy-free paleo burgers, or these gluten free burgers – my kids can’t wait to gobble them all up.
You might be thinking these burgers are more trouble than they’re worth, having to add in mushrooms and onions. You’d be wrong.
They really do come together quickly and all the sauteed veggies and seasonings have a big flavor impact on these beefy guys.
I make these burgers all the time and they never disappoint, so tell your family to get ready for a super delicious dinner because these burgers are where it’s at!
Get your burger ingredients ready!
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Ground beef: I typically use ground beef with an 85/15 beef-to-fat ratio for these burgers, but an 80/20 would also work. I wouldn’t recommend going lower than a 90/10 ratio as you want some fat as that will help keep the burgers juicy.
- Tamari sauce: most tamari sauce is gluten free, but double-check to make sure. I like the San-J brand best. You can also use gluten free soy sauce instead of tamari if you have it.
- Beef broth: I tend to splurge here as I prefer beef broth without sugar in it, which can be surprisingly hard to find. Kettle & Fire and Zoup are two of my favorite brands. But any beef broth will work – use what you have on hand or what’s on sale at the store.
- Mushrooms: shiitake mushrooms are my go-to for burgers, but oyster mushrooms would also work well. In a pinch, you could use baby bella mushrooms though those are slightly less flavorful. White mushrooms are very mild and aren’t going to add the same amount of flavor as others so get a different kind if you can.
- Onion: red, white, yellow, or sweet onions all work here. The only onion I wouldn’t recommend using is a small green onion.
- Garlic powder: make sure it’s fresh as it will have more flavor this way. If your garlic powder has been sitting in the back of your pantry for months on end it’s time to go get some new spices.
- Almond flour: get super fine almond flour as you want it to blend well into the meat to help act as a binder.
- Kosher salt: I use Diamond Crystal kosher salt in this recipe. If you are using a different type of salt (kosher or otherwise), you’ll want to use this salt conversion chart from Epicurious to determine how much salt to use.
- Mayo: yes, you want mayo in this burger. In addition to the almond flour, this helps bind the burger together and adds some extra juiciness as well. My favorite is Primal Kitchen avocado mayo, but any mayo will do.
- Gluten free bun: my favorite is the Franz gluten free hamburger bun, but I’ve also tried Canyon Bakehouse and like those too.
- Toppings: cheese, ketchup, mustard, avocado, tomato, pickles – whatever you like on your burger. If you’re like me and prefer ketchup without added sugar, my family likes and recommends True Made Ketchup.
Grilling gluten free burgers
(Note: please see the recipe card at the end of this post for the complete written instructions.)
There are just a few simple steps when making these burgers:
- Saute the mushrooms and onions
- Make the patties
- Grill the burgers
Sauting the onions and mushrooms
Before you cook your mushrooms, make sure they’re clean. I like to use a damp paper towel to wipe any dirt off.
Making the patties
While the onions and mushrooms are cooking, prep the seasoning mixture for the burgers.
Should you put a thumbprint in your burger patties?
I hardly ever put a thumbprint in my burgers, and as you can see from the pictures I didn’t for this recipe. I’ll be honest – I’m not sure if it’s because the meat I use is typically frozen and compact, so it doesn’t have the chance to shrink up as much, or if it’s something else.
If you find that whenever you cook a burger it puffs up in the middle, then I would make a shallow indentation in the center of each patty with your thumb before you put your burgers on the grill.
Grilling your burgers
Heat up your grill to between 400F and 425F before putting the raw patties on. Once it’s heated up, you’re good to go!
Stop pressing down on your burger!
People seem to like to press their burgers down on the grill with their spatula. But don’t do this! It releases all the juices from the patty and you’re left with a compact, dry burger.
Put your burger on the grill and flip it only once. Other than that, leave it alone and let it do its thing.
We LOVE our Thermoworks Thermapen ONE meat thermometer to quickly and easily check the internal temperatures of meats. We’ve used a Thermapen for years and they are AMAZING. Get one for yourself here (affiliate link).
Gluten free burger recipe tips
Here are some tips to help you make a truly delicious gluten free hamburger.
- This recipe is best with a flavorful mushroom, like shiitake or oyster. Baby bella mushrooms will work, but aren’t quite as good. Don’t use white button mushrooms as they don’t lend enough flavor.
- Place the uncooked patties on wax paper (or plastic wrap) as you’re forming them. This serves two purposes – they’re easier to place on the grill and you don’t dirty the pan or platter you’ve set them on, which you can then use to place the cooked burgers on when they’re done. If you put the uncooked patties directly on the pan or platter they can be hard to get off and you’ll likely ruin the nice round shape you’ve made them into.
- You can easily double, or even triple, this recipe by doubling (or tripling) the ingredients. Just make sure to use a bigger pan to saute the mushrooms and a bigger bowl to combine the meat mixture together.
- To make this recipe ahead of time, make the mixture and form the patties. Pile them on a plate with plastic wrap, wax paper, or parchment paper in between each patty so they don’t stick together. Wrap them all up with plastic wrap and put them in the fridge. Take them out of the fridge 30 minutes before you’re ready to grill them.
What are good sides to go with a burger?
Of course the pairing of burgers and fries is the standard, but there are plenty of other options too!
- Some crunchy slaw, like this pineapple coleslaw;
- Grilled fruit and veggies, like grilled zucchini or grilled peaches; and
- A starchy side like this Instant Pot potato salad.
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Juicy Grilled Gluten Free Hamburgers
Equipment
- A small food processor
- A small saute pan
- A wooden spoon or other cooking utensil
- A sheet pan or platter
- Wax paper or plastic wrap
- A grilling spatula
Ingredients
For the mushrooms & onions:
- 3 oz mushrooms
- ½ tsp oil
- ½ a small yellow onion
For the patties:
- ½ tbsp tamari sauce
- 2 tbsp beef broth
- 4 tbsp almond flour
- 1 lb meat
- ½ tsp garlic powder
- 1 tsp Diamond Crystal kosher salt
- 1 tbsp mayo
For the hamburgers
- 4 Gluten free buns
- Hamburger toppings
Instructions
- Saute the mushroom and onion first. Place a medium sized saute pan on the stovetop over medium heat add the oil in it to warm. Remove the stems of the mushrooms and place the caps in a small food processor. Pulse them until they're finely chopped, then add the minced mushrooms to the pan with the oil.
- While the mushrooms are starting to cook, dice the onion on a cutting board with a sharp knife (you can also put the onion in the mini food processor to dice it) and add it to the pan as well. Stir and cook until both the mushrooms and onion are soft, between 5 and 7 minutes.
- Once the onions and mushrooms are cooking, take out a medium sized bowl to make the patty mixture in. Use measuring spoons to measure out the rest of the patty ingredients except for the ground meat and add it into the bowl. Use a small whisk to thoroughly mix everything together and set aside to let the flavors combine.
- When the chopped mushrooms and onions are done cooking, remove them from the heat to let them cool for 3 or 4 minutes, then pour them into the mixing bowl with the seasonings for the patty.
- Add the ground beef and use your hands to combine everything together. You don't want to work the meat too hard as it will make it spongey when you cook up your burgers, but you want to make sure the mushrooms, onions, and other seasonings are fully incorporated with the ground beef.
- Separate the beef mixture into four equal portions in the bowl, then wash your hands and take out a sheet pan or platter that's big enough to fit all four hamburgers on it. Place 4 pieces of wax paper (or plastic wrap) big enough to fit the patties on them onto the sheet pan.
- Take one portion of the meat mixture into your hands and roll it into a ball, then gently start flattening it with your fingers, working your way around the sides and pressing where needed to get a round shape. Make your patty roughly ¼ inch thick, then place it on one of the pieces of wax paper and repeat the process with the other three portions of meat, washing your hands after you're done.
- Once all the patties are formed, heat up your grill to between 400F and 425F. Pick the patties up by the wax paper and flip them over onto the grill. Close the lid and cook for 4 minutes, then open the lid and use a spatula to flip the burgers over onto the other side. If adding cheese, cook for 3 minutes then add the cheese and cook another minute or two. If not adding cheese, cook for another full 4 minutes, then check the internal temperature – you want to cook them to an internal temperature of 160 degrees F. If they're not there yet, cook in 2 minute increments with the lid closed until they're fully cooked.
- Remove the hamburgers from the grill and let them rest for 5 minutes, then serve in a gluten-free bun topped with whatever you like!
Notes
- This recipe is best with a flavorful mushroom, like shiitake or oyster. Baby bella mushrooms will work, but aren’t quite as good. Don’t use white button mushrooms as they don’t lend enough flavor.
- Place the uncooked patties on wax paper (or plastic wrap) as you’re forming them. This serves two purposes – they’re easier to place on the grill and you don’t dirty the pan or platter you’ve set them on, which you can then use to place the cooked burgers on when they’re done. If you put the uncooked patties directly on the pan or platter they can be hard to get off and you’ll likely ruin the nice round shape you’ve made them into.
- If you find that your burgers typically puff up in the middle, you can make a shallow indentation in the middle of each burger with your thumb to help keep them flat as they cook.
- Don’t press into your burgers with your spatula when they’re on the grill! They lose their juices and you end up with a dry burger. Once you put them on, flip them once then leave them alone to do their thing!
- Measure the temperature of your burgers with a meat thermometer! If you don’t have one, check out the Thermapen – it’s the one we’ve used and loved for years!
- You can easily double, or even triple, this recipe by doubling (or tripling) the ingredients. Just make sure to use a bigger pan to saute the mushrooms and a bigger bowl to combine the meat mixture together.
- To make this recipe ahead of time, make the mixture and form the patties. Pile them on a plate with plastic wrap, wax paper, or parchment paper in between each patty so they don’t stick together. Wrap them all up with plastic wrap and put them in the fridge. Take them out of the fridge 30 minutes before you’re ready to grill them.
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