FeaturesAug/Sep 2016 Issue

Gluten-Free Burgers, 5 Ways

Sizzling-hot grilled gluten-free burgers from around the world

All-American Gluten-Free Hamburger

Photography by Matthew Kadey

All-American Gluten-Free Hamburgers

MAKES 4 GLUTEN-FREE BURGERS

Here’s the ultimate classic quarter-pounder for backyard grilling. Serve with condiments of choice and your favorite special sauce.

Click here to view full recipe


Gluten-Free Asian Beef Burgers

Photography by Matthew Kadey

Gluten-Free Asian Beef Burgers

MAKES 4 GLUTEN-FREE BURGERS

Imbued with Asian flavor, this recipe proves that gluten-free burgers are a blank canvas, ready to take on tastes from a variety of different cultures. Try using this recipe with ground bison, which is often more nutrient-dense than supermarket beef. Top with Tomato-Garlic Jam.

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Gluten-Free Mediterranean Pork Burgers

Photography by Matthew Kadey

Gluten-Free Mediterranean Pork Burgers

MAKES 4 GLUTEN-FREE BURGERS

If you’re not a fan of olives, form one or more patties without them and then stir olives into the remaining meat. Diced feta cheese (if tolerated) is a good mix-in. For added Mediterranean flavor, serve burgers topped with Gremolata.

Click here to view full recipe


Gluten-Free Mexican Chicken Burgers

Photography by Matthew Kadey

Gluten-Free Mexican Chicken Burgers

MAKES 4 GLUTEN-FREE BURGERS

These burgers feature slightly spicy fajita flavors. Mixing in salsa helps prevent lean ground chicken from drying out as it cooks. For creamy Mexican flavor, top with Gluten-Free Guacamole.

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Gluten-Free Middle Eastern Falafel Burgers

Photography by Oksana Charla

Gluten-Free Middle Eastern Falafel Burgers

MAKES 4 GLUTEN-FREE BURGERS

These lively vegan Gluten-Free Middle Eastern Falafel Burgers pop with flavor. For even more flare, top them with Gluten-Free Tzatziki.

Click here to view full recipe

Contributing chef Matthew Kadey, RD (muffintinmania.com) is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Grill Out!

Follow these tips for successful burgers.

-Press your thumb in the center of meat patties to form a -inch depression. This helps keep the burgers flat when they expand during cooking.

-Ground sirloin is considered the ideal cut of beef for making patties. It has just the right amount of fat for juicy burgers without a surplus of calories. If possible, get your butcher to grind it for you on the spot.

-Use a kitchen scale to make sure each burger is of equal weight so they cook in the same amount of time. Ideally, patties should be no more than 1-inch thick.

-Chilling raw veggie burgers for about an hour before cooking will help them keep their shape.

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