Juicy Grilled Gluten Free Hamburgers
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.
Servings 4
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.