Restaurant-Style Gluten-Free Burgers (No Fillers)
Juicy, flavorful burgers made with simple ingredients and no fillers—just great beef, salt, and pepper. Gluten-free and ready in under 30 minutes!
Servings: 6 burgers
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.
