Just in time for summer grilling, this gluten-free burger recipe requires only a few simple ingredients yet makes the best tasting, juicy burgers! Perfect for the grill, griddle, or stovetop! Ready in under 30 minutes!
- It's All About the Beef
- Simple Ingredients
- Helpful Equipment to Have
- How to Make Gluten-Free Burger Patties
- How to Cook Juicy Burgers
- Burger Internal Temparatures
- How to Prevent Burgers from Falling Apart
- Top Recipe Tips
- What to Serve with Gluten-Free Burgers
- Gluten-Free Burger Buns
- Recipe FAQs
- More Beef Recipes You'll Love
- Comments and Ratings
Have you ever wondered why your homemade burgers turn out dry, flavorless, and crumble apart, even with all those added mix-ins? Or why is it that the top burger makers don't add much to their burgers, except salt and maybe pepper, yet they turn out incredibly flavorful and juicy every single time? Well, I'm here to tell you, there's a reason why and the answer may surprise you!
If your homemade burgers never taste quite as amazing as the ones from your favorite burger joint, be sure to read this post to find out all the tips, tricks, and secrets to making the perfect burgers, right at home.
Ground meat is such a versatile ingredient, as seen in these tasty gluten-free sloppy joe's, ground chicken tacos, and gluten-free chicken meatballs. If you need more easy dinner inspiration, check out this list of ground chicken recipes!
Also, be sure to check out the best gluten-free hamburger buns recipe, those soft and delicious buns are what you see pictured throughout this post!
It's All About the Beef
When I went on my quest to figure out how to make truly delicious burgers at home that are actually flavorful and juicy, here's what I found.
- It's all about the beef and more so, the fat content. The secret to a delicious burger is in the beef itself. If you don't start out with good ground beef, you're not going to have the best results, no matter what you try to mix into it. Forget the minced onions, ketchup, bread crumbs, or whatever other ingredients you're trying to add to retain moisture and add flavor, you simply don't need it. You're making a burger, not meatloaf. What you need is good quality ground beef and that's all.
- Check with your local butcher or grocery store. Ask if they can get you 70/30 ground beef. If you can't get your hands on that, 80/20 ground beef or ground chuck is the next best option. Whatever you do, don't use lean ground beef. The flavor and juiciness is in the fat.
- Create your own blend. Some of the best burgers are made from a custom mixture of beef cuts, ground together to make a custom blend of ground beef. You can do this yourself, with a meat grinder or food processor, or ask your butcher to do it for you.
- The golden burger ratio is: 1 part brisket + 1 part short rib + 1 part sirloin
- Anther good option: 1 part chuck + 1 part sirloin.
- 70/30 Ground Beef: Many recipes call for 80/20 ground beef, which is good but 70/30 ground beef is even better. Use the best quality ground beef you can find ranging from a 70/30 to 80/20 meat to fat ratio. You can also make your own blend of ground meat from equal parts ground chuck, ground sirloin, and ground brisket.
- Kosher Salt and Ground Black Pepper: Don't be shy! Go ahead and liberally season your burgers. You don't need anything other than this so be generous.
- Wochestershire Sauce: Sometimes I sprinkle a bit of Worcestershire sauce over the patties before I cook them. It adds a bit of extra flavor to the patties, but is completely optional! I use Lea & Perrins brand, it is gluten-free. Always check the labels on this ingredient.
*Refer to the recipe card for full ingredient information.
Helpful Equipment to Have
- Hamburger Press: A burger press can help you the perfect patty every time.
- Hamburger Patty Papers: These square papers keep the patties from sticking to the burger press or each other.
- Cast Iron Pan or Griddle: You don't necessarily need a grill to make a good burger. In fact, cooking on cast-iron can make a burger with an even char and helps retain the juices while cooking.
- Digital thermometer: Checking the internal temperature of your burgers with a meat thermometer will help you know exactly when to pull them off the grill.
How to Make Gluten-Free Burger Patties
You can use your hands to form hamburger patties, or use a burger press like the one pictured below. A burger press makes perfectly even patties, each and every time!
- Step 1: Place the desired amount of beef on a piece of patty paper and place it in the hamburger press.
- Step 2: Place another piece of paper on top of the beef. Then lower the lid and press down firmly on the hamburger press.
- Step 3: Lift the press and remove the hamburger patty. Leave the papers on the patties for easy stacking.
- Step 4: Just before cooking, season the patties with kosher salt and ground pepper.
How to Cook Juicy Burgers
These burgers can be cooked with any method you choose. The concept is the same whether you're grilling the burgers, cooking them on a cast-iron griddle, or in a frying pan. Here are the main points to remember for juicy burgers:
- Cook over high heat. Achieving a rich, flavorful outer crust on your burgers will lock in moisture. This requires cooking them over high heat, generally between 400-600°F.
- Don't over cook them. Burgers are thin and cook relatively quickly. Keep this in mind because the the longer you cook them, the more dried out they will end up.
- Don't press out the moisture. Stop pushing down on burgers while they cook, all you're doing is squeezing out the juices. If your burgers puff up in the center, alleviate this by pressing a thumbprint in the center of each patty before placing them on the grill.
Burger Internal Temparatures
Most people overcook burgers, which is why they end up dry instead of juicy. Use a digital thermometer to check the internal temperature so you don't overcook your burgers. The best temperature is subjective, with the USDA recommending 160°F, but the higher the temp, the more dried out the burger becomes.
|120°F||Rare||red and raw|
|130°F||Medium-Rare||pink and warm|
|140°F||Medium||pink and starting to dry out|
|150°F||Medium-well||gray-pink and drier|
|160°F*||Well-done||completely gray, dry, little moisture left|
How to Prevent Burgers from Falling Apart
A lot of people feel the need to add breadcrumbs or eggs to the burger mixture to hold it together, but in all reality, those things are exactly the reason why they tend to fall apart. Here are some tips to keep your burgers from falling apart:
- Use good quality ground beef. Using ground hamburger, which can consist of low quality cuts of beef from different muscle groups, can result in a dry and easily crumbly patty.
- Don't overwork the meat. Many people mistakenly believe that tightly pressing the ground beef helps it hold together. However, overworking the meat leads to excessive steam formation in the center of the patty, which can cause it to break apart.
- Don't add to much to it. Extra ingredients in burgers can cause issues. They can make the patty fall apart by adding too much moisture. Binders like breadcrumbs or eggs can significantly alter a burger's taste and texture.
- Keep your ground beef cold. Room temperature ground beef is more likely to fall apart.
- Use high heat. If your heat is too low, you're basically steaming the meat which will make it more likely to crumble apart. Instead, start cooking the patties on high heat to start the browning process and create a flavorful crust, which will help hold the patty together.
Top Recipe Tips
- Cook over high heat.
- Don't move the burgers around too much. Leave them in place so they can form a crust.
- Don't overcook them! Overcooked burgers are sad, dry burgers.
- Don't over mix or over work the ground beef.
- Weigh your patties. 5 ounces makes a perfectly sized burger. Weigh the ground beef to ensure they are all evenly sized.
- Press a thumb print into the center of the burger. This will keep it from puffing up too much while cooking.
What to Serve with Gluten-Free Burgers
These delicious side dish recipes are the perfect compliment to your burgers:
Gluten-Free Burger Buns
Looking for the best store-bought buns to complement your gluten-free burgers? Here's my top recommendations. I recommend them based on their good taste and soft texture.
- Canyon Bakehouse
- Trader Joe's
Other options are to serve burgers in bowls with the toppings on top or make a lettuce wrap with iceberg lettuce.
As long as no gluten-ingredients are added, burgers made with 100% ground beef are gluten-free.
Grass fed beef does not have gluten. Regardless of the diet an animal is fed, the meat itself is gluten-free.
Regular burger buns are made with wheat and are not gluten-free. Look for burger buns labeled gluten-free.
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Gluten-Free Burger Recipe
- 2 pounds 70/30 ground beef, 80/20 is also good, or a custom mix of equal parts ground sirloin, ground short rib, and ground brisket
- kosher salt
- black pepper
- Worcestershire sauce, optional
- 6 slices American cheese, optional
- 6 gluten-free buns, toasted
- desired toppings, such as lettuce, tomato, red onion, ketchup, and mustard
- Portion the ground beef into 5-6 ounce balls. Use a burger press or form patties with your hands. Press a thumb print into the center of each burger.
- Preheat your grill or cast-iron skillet over high heat until very hot.
- Season the patties liberally with salt and pepper. Sprinkle a dash of Worcestershire sauce over each patty, if desired. Let the patties rest for a few minutes to absorb the sauce and seasoning.
- Add the burger to the grill and cook for about three minutes to caramelize one side. Flip and add a slice of cheese, if desired, then cook 3 to 4 minutes longer or until desired internal temperature is reached.
- Serve immediately on your favorite, toasted gluten-free bun with desired toppings.
- Don't move the burgers around too much when cooking. Leave them in place so they can form a crust.
- Don't over work the meat when forming patties, this can make the burgers tough.
- Don't overcook the burgers, times listed are approximate. Use a digital thermometer for the most accurate check for doneness. The USDA recommends 160°F which is well-done, Medium doneness is 140°F.