The Best Juicy Gluten Free Burgers

These Gluten Free Burgers take 10 minutes to prep, turn out rich, delicious, and perfectly juicy, every time.

If your family is anything like mine, they're happy to eat nourishing foods most of the time, but treat meals are important too.

Also, eating "cheat meals" doesn't have to mean they're bad for you. It just takes some strategic ingredient swaps. So, let's make some juicy burgers!

If you loved this burger recipe, try my Cheese Burger Bowls and Pasta With Lemon Pesto Sauce next! Also, for more reading, check out my personal story about Eating for Perimenopause.

Jump to:

• Why This Recipe Works
• Perfect Patties
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top Tip
• FAQ
• Related
• Dinner

Why This Recipe Works

It's burgers, it has to work, right? Well, yes, but this recipe stays perfectly juicy with just the right amount of crunch and all the flavor.

These gluten free burger patties hold their shape well without added bread or breadcrumbs and they're also egg free.

I like to serve this with gluten free buns or as a burger salad bowl and skip the bun entirely. While I don't have an allergy, I am sensitive to gluten and so is my daughter with MBL so we make an effort to exclude gluten where we can.

Next time you start craving a juicy burger, are looking for what to make for your next camping meal or a quick, gluten free weeknight recipe, try these!

These are great for a barbecue or cooking in-house in a skillet or oven.

Perfect Patties

Let's talk patties. The perfect gluten free burger patty to be exact. Here are some tips from when I was studying to be a chef to help:

• First, start with a good quality meat for the best nutrients and taste.
• I like to pat the meat dry to remove any excess blood or moisture.
• Mix the ingredients well when you're rolling the patties so that they will hold their shape, but don't overmix or overwork them or the patties will be dry.
• Don't skip the chilling, it helps keep everything together.
• I weigh out each raw meat mixture patty on a scale so they are equal. They should be about 150g each once combined with the other ingredients.
• Don’t press the patty while cooking, it squeezes out the juices which results in less flavor and your patty is more likely to end up dry.
• Flip only once for the best browning.
• Let the patty rest for 2 to 3 minutes before serving, this helps to keep it extra juicy.

	Cooking Times	Temperature
Rare:	2 to 3 minutes per side	125°F / 52°C
Medium-rare:	3 to 4 minutes per side	135°F / 57°C
Medium:	4 to 5 minutes per side	145°F / 63°C
Well-done:	5 to 6 minutes per side	160°F / 71°C

Now that we've got that out of the way, you're ready to get those gluten free burgers sizzling!

Ingredients

For these gluten free burgers, we start with:

• Ground beef: I try to use grass fed beef where possible, the absolute best quality I can get!
• Greek yogurt: I like to use the Gourmet Greek Greek yogurt for its high protein content in my burger patties to get them juicy and delicious. The thick yogurt also helps with binding. I use it instead of egg.
• Quinoa: I add cooked quinoa instead of breadcrumbs to my patties. This keeps them totally gluten free - you can make this recipe without the quinoa. I just find it helps with binding.
• Garlic and ginger: As a rule, I use 1 tablespoon of crushed garlic and ginger (or just garlic) per 1.1lbs/500g ground beef. This is the best ratio for good flavoring for our juicy burger patties.

See recipe card for quantities.

Instructions

Hint: If the meat mix is sticking to your hands, wet them then continue shaping the patties.

Substitutions

A few substitute ideas for these homemade gluten free burgers:

• In place of ground beef: I’ll often use ostrich meat as an alternative to beef. Venison is another great alternative.
• Eggs: use eggs, flax or chia seeds in place of the Greek yogurt.
• Vegetarian: swap the meat patty for the Outcast Foods Plant Based Mince/Burger Mix.
• In place of quinoa: you could use crushed gluten free cereal or a slice of gluten free bread.
• Skip the buns: use gluten free wraps instead. You could even make them as lettuce wraps to keep them lower in carbs too.
• Curry powder: if you don't like the bite, swap the curry powder for smoked paprika.

Variations

One of the things that keep burgers a favorite in so many households is that there are so many different ways to combine them, from the simple classics to some outlandish varieties, they're always popular!

• Salad bowl: serve your gluten free burger as a juicy burger bowl. It's a great option to keep cool and filled up on a hot Summer's day. See picture above for inspiration!
• Sweet and tangy: add sliced pineapple rings with pickled onion.
• Umami: mix in some Tamari sauce and top your gluten free beef burger with some roasted almond flakes.
• Nacho burgers: mash some avocado, make a salsa, add some crème fraîche, chopped chili and some clean label crushed corn chips.
• Honey mustard: mix some wholegrain Dijon mustard, honey and Greek yogurt with some onion and garlic powder for a different sauce.

Equipment

This is yet another recipe that doesn't need much equipment. For these gluten free burgers you will need:

• A bowl to mix your juicy burger patties in.
• Frying pan, skillet or oven tray.
• A blender or food processor to make the Greek yogurt sauce.
• Cutting board and knife to prep the buns, tomatoes, any side salads, etc.

Storage

Gluten free burgers, and any burgers really, are best served fresh, but the patty mixture and sauce can be made up to a day ahead to save you time.

Cooked patties can be stored in the fridge for up to 3 days. Allow them to cool completely before storing.

For meal prep, freeze the raw patties in an airtight container for up to three months. Allow to defrost at room temperature and pat off any excess moisture before frying.

FAQ

Related

Looking for other recipes like this? Try these: