Tired of dry, crumbly burgers that don’t even come close to your favorite burger joint? This simple gluten-free burger recipe is all about nailing the basics—with a few easy tips that make all the difference.
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These burgers are juicy and flavorful, with no breadcrumbs, eggs, or fillers. Just good beef, a bit of seasoning, and the right cooking technique, just like your favorite restaurant burger!
What Makes a Burger Juicy?
It starts with the beef. The fat content is key. Look for ground beef with a 70/30 or 80/20 ratio. Lean beef won’t cut it here—fat equals flavor and moisture. If you have access to a butcher, a custom blend of brisket, short rib, and sirloin is even better.
A Tip From The Pros
The best burgers don’t need fillers. Skip the onions, breadcrumbs, and eggs—that’s meatloaf territory. For truly juicy, flavorful burgers, all you need is high-quality ground beef, a pinch of seasoning, and solid technique. It’s the same approach your favorite burger restaurant uses, and it works every time.
Simple Ingredients
- Ground Beef: Use 70/30 (preferred) or 80/20 for the juiciest results. A custom blend is optional but awesome.
- Kosher Salt & Black Pepper: Season liberally. This is your only seasoning, so don’t be shy.
- Your Favorite Gluten-Free Buns and Toppings: See notes below for store-bought options.
*Refer to the recipe card for full ingredient information.
How to Form the Patties
For grilling, form patties that are about 5–6 ounces each. If you’re making smash burgers on a griddle, just roll the meat into loose balls—no need to flatten them ahead of time.
Grilling Tip:
Before placing on the grill, press a thumbprint into the center of each patty. This helps to keep the nice flat burger shape.
Cooking Tips for Juicy Gluten-Free Burgers
Whether you’re using a grill, griddle, or cast iron skillet, these tips will help:
- Use High Heat: A hot surface helps create that flavorful crust and locks in moisture.
- Don’t Overcook: Most people overcook burgers, which is why they end up dry. A digital thermometer can help you get it just right. Refer to the internal temperature chart below.
- Hands Off: Don’t press the burgers while they cook—it squeezes out the juices. Also, no need to flip them back and forth. Let them cook fully on one side before flipping to finish the cook.
- Cook Time: About 3–4 minutes per side, depending on thickness and desired doneness.
Burger Internal Temperatures
Most people overcook burgers without realizing it. Here’s a quick reference to help you hit the right level of doneness.
- 120°F – Rare: Red, will have a raw center.
- 130°F – Medium-Rare: Pink, warm in the center, juicy.
- 140°F – Medium: Pink, slightly less juicy.
- 150°F – Medium-Well: Gray-pink, drier.
- 160°F – Well-Done: Fully cooked, dry.
How to Prevent Burgers from Falling Apart
A common mistake is overworking the meat. Loosely shape the patties and keep the beef cold until it hits the heat.
Avoid adding binders or mix-ins—they often do more harm than good. Diced onion is commonly used for flavor, but large chunks of onion can actually make your burger more crumbly.
What Are The Best Gluten-Free Burger Buns?
My gluten-free hamburger bun recipe is my go-to! I make a batch or two and keep them in the freezer so they are always ready when I am for a burger.
If I happen to be out, my favorite store-bought gluten-free buns are Canyon Bakehouse, Trader Joe’s, and O’Doughs.
Gluten-Free Recipes to Go Along with Your Burger
- 5-minute French Onion Chip Dip
- Gluten-free Pasta Salad
- Gluten-Free Hashbrown Casserole
- If you're hosting a cookout, be sure to check out my gluten-free potluck ideas for even more summer recipe inspiration!
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Recipe
Restaurant-Style Gluten-Free Burgers (No Fillers)
Ingredients
- 2 pounds ground beef, 70/30 or 80/20, or a custom blend of sirloin, short rib, and brisket
- Kosher salt
- Black pepper
- 6 slices American cheese, optional
- 6 gluten-free buns, toasted
- Desired toppings: lettuce, tomato, red onion, ketchup, mustard
Instructions
- Divide the ground beef into 5–6 oz portions. Shape into patties using your hands or a burger press. Press a thumbprint into the center of each patty.
- Heat a grill or cast-iron skillet over high heat until very hot.
- Generously season both sides of each patty with salt and pepper.
- Place burgers on the hot surface. Cook about 3 minutes on the first side until nicely browned. Flip, add cheese if using, and cook another 3–4 minutes or until desired doneness.
- Remove from heat and serve immediately on toasted gluten-free buns with your favorite toppings.
Notes
- Don’t overwork the meat when forming patties—keep it loose for the best texture.
- Pressing a thumbprint in the center of each patty helps prevent puffing as they cook.
- Avoid pressing down on the burgers while they cook; this squeezes out juices.
- For accurate doneness, use a digital thermometer: For Medium: 140°F For Well-done (USDA recommended): 160°F.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Recipe FAQs
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.
Mike says
There is barley in Worcestershire sauce…
Katie Olesen says
Not here in the U.S. Lea & Perrins brand and several others do not contain barley and are labeled gluten-free.
Jase says
This is what I was thinking 🤔 I used Hendersons Relish instead.
Katie Olesen says
In the U.S. most Worcestershire sauce is gluten-free. I have made many notes about this throughout the post. If you don't have access to gf Worcestershire sauce, you can feel free to omit it.
Sarah says
Your recipes looked delicious! (Though we have an additional rice sensitivity which complicates things.)
*You may want to note that the Worcestershire sauce should say "gluten free" since not everyone expects gluten in that type of ingredient.