Ready to spice up your next batch of gluten free hamburgers with a delicious and easy to follow recipe? Enjoy all the flavour you need in these outstanding, naturally gluten free burgers. Making a classic, no-frills, juicy hamburger is easier than you think! All you need is good quality meat, and a good hamburger seasoning.
Skip the prepackaged frozen hamburgers and take the extra time to craft up your own. That little extra effort will be worth it for everyone enjoying.
Juicy Naturally Gluten Free Hamburgers
- 1 lb Ground Beef
- ½ lb Ground Pork
- 1 tbsp Olive oil
- 1 tbsp Ketchup
- ½ tsp Garlic powder
- 1 tsp Sea salt
- ½ tsp Black pepper
- Place all ingredients in a large mixing bowl.
- Work through using your hands until just combined, being careful not to overwork the meat.
- Shape into 1/2 in (1 cm) thick patties, about 1/4 pound each.
- Make a thumb print in the center of each to keep the hamburgers from bulging when cooking.
- Preheat a grill or pan to medium-high heat.
- Add the hamburgers and cook 4-5 minutes, until browned on the bottom and juices visible are no longer red.
- Do not push down on the burgers or move them around.
- Flip over and cook 2-3 minutes for medium, or until done as desired.
- Remove burgers from heat.
- Let the burgers rest for a few minutes before serving.
Grill up a batch of these flavourful hamburgers or freeze them for another day!
To make these gluten free cheeseburgers, about 1 minute before burgers are done, top with favourite sliced cheese; continue cooking until cheese begins to melt.
On the list of backyard barbecue essentials, Schär Gluten Free Hamburger Buns are right at the top with these GF hamburgers. Their recipe is free of wheat, lactose, GMOs and preservatives. Even if the grill is retired for the season, these hamburger buns make delicious dinner rolls. Get your Schar Gluten Free Hamburger Buns now.
What type of meat is best for gluten free hamburgers?
The quality and fat content in the meat used in your hamburgers will make all of the difference! When choosing the best kind of meat for hamburgers, choose ground chuck over ground beef. For an extra delicious burger try a combination of 60% ground chuck and 40% brisket.
You could use ground beef, but for best results and flavour be sure the meat is at least 20% fat (not lean). A 90/10 mix can result in a dry hamburger, but if it’s all you have on hand you could add chopped bacon, or a tablespoon of olive oil.
Cooking Tips for Juicy Hamburgers
- The more you handle it, the tougher it gets. Handle the meat as little as possible.
- Press an indentation into the center of each patty with your thumb to prevent puffing up during cooking and to help them cook evenly.
- Don’t press down or move them around as they cook.
- Don’t over-cook! Use a thermometer, or when in doubt, throw them back on the grill. If you want absolute bacteria safety, you need to cook your hamburgers to 160°.
- Allow meat to rest after cooking.