10 Easy Gluten-Free Burger Sauces

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Beef up your gluten-free burgers with these delightful spreads

Put away the ketchup and mustard. Anointing a gluten-free burger with a delicious gluten-free sauce instantly makes it gourmet. These gluten-free recipes up the ante and guarantee super-appetizing patties. But don’t limit them to burgers. Use them to top chicken, pork and fish, too.

Gluten-Free Raspberry-Chipotle Sauce

MAKES ½ CUP

Smoky chipotle peppers add a wonderful counterpoint to sweet raspberry jam in this lively Gluten-Free Raspberry-Chipotle Sauce.

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Gluten-Free Pineapple Salsa

MAKES 2½ CUPS

Sweet pineapple gives this tasty gluten-free salsa tropical flare. Jalapeño adds some extra zip.

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Gluten-Free Tzatziki

MAKES 1¾ CUPS

Yogurt-based gluten-free tzatziki is a refreshing mate to burgers and other meat.

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Gluten-Free Gremolata

MAKES ½ CUP

The peppery punch of this uncooked gluten-free green sauce brightens and elevates every bite of your gluten-free burger.

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Gluten-Free Tomato-Garlic Jam

MAKES 1¼ CUPS

This topping is particularly delicious strewn over burgers and chicken.

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Gluten-Free Guacamole

MAKES 1 CUP

Guacamole adds extra flavor and creamy moisture to burgers and buns.

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So Saucy!

These quick and easy gluten-free recipes will put some powerful flavors on your plate.

Gluten-Free Tomato Roasted Red Pepper Sauce

Place 10 sun-dried tomatoes (not oil-packed) in a bowl and cover with hot water until softened, about 15 minutes. Combine soaked tomatoes, 3 tablespoons of the soaking liquid, 1/2 cup roasted red peppers, 3 tablespoons olive oil, 1 tablespoon fresh oregano, 1/4 teaspoon red chili flakes and 1/4 teaspoon black pepper in a blender or food processor container and blend until smooth.

Gluten-Free Kiwi Salsa

In a medium bowl, toss together 2 peeled and chopped kiwis, 1 small chopped yellow bell pepper, 1/2 small chopped red onion, 1 seeded and minced jalapeño pepper, 1/3 cup chopped cilantro, 1 teaspoon lime zest and juice of 1/2 lime.

Gluten-Free Mustard Sriracha Aioli

In a small bowl, mix together 1/4 cup mayo of choice, 2 teaspoons Dijon mustard and 1½ teaspoons Sriracha chili sauce.

Gluten-Free Sunflower Pesto

Soak 1/2 cup sunflower seeds in water for several hours. Drain seeds (discard liquid) and puree them in a food processor with 2 cups flat-leaf parsley, 1 cup basil, 1/3 cup extra virgin olive oil, 2 chopped garlic cloves, 1 teaspoon lemon zest, juice of 1/2 lemon and 1/4 teaspoon salt.

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).