Helpful grilling tips with an easy and delicious Gluten-free Burger recipe. I know what you are thinking, girls can’t grill. Honestly, I hope you are not thinking this, but sadly many women feel this way. Well I am the griller in my house, although my hubby does grill salmon exquisitely. Remind me to post his recipe for salmon, I know I got distracted. Anywhoo…so I use my Gluten Free Breading Recipe as a filler to help bind these burgers and keep them plump. Now the key to really good burgers is an excellent quality beef. I get mine from Whole Foods, it is the grass fed, free range beef and I prefer a 78% lean meat (which is a higher fat) but I have also done 85% lean. If you like yours even leaner well,…. it will definitely be drier, but some people prefer that, to each their own. Another couple key points to making burgers, is to not handle your meat too much and make sure it is not too cold like straight from the fridge or partially frozen when you are attempting to form your patties. These two items will also result in tough burgers and uneven cooking. Sticking can be a big issue so I use an oil mister to lightly oil at least one side of the burger with high heat cooking oil. So what did we learn?
1. Get a good quality meat
2. Higher fat like 78% lean makes for juicier burgers
3. Make sure your meat is fully defrosted, fresh is better and not straight from the fridge. I leave it out 30 minutes before unwrapping it. As long as your meat does not reach a temp of 40 degrees or higher prior to cooking you should be golden.
4. Do Not over-handle your meat …internal giggle I learned this the hard way (pun not intended), over years of grilling. I am now passing the grilling spatula to you. With great cooking knowledge … comes happy bellies. (yeah I tried to add a the famous spider man quote in there, I thoroughly enjoy Marvel movies)
5. Use a refined oil to very lightly coat the burger before placing down on the grill.
So just remember not to force your grilling and take your time. It will come with practice.
Gluten-free Soy-free & Dairy-free Grilled Burger Recipe
- 2 lb. Whole foods ground beef
- 1/3 Cup Joyous Gluten Free Breading Mix (see recipe)
- About 2 TBSP good quality refined Olive oil (estimated reserve ~ 1 TBSP. for Misto Oil Sprayer)
- 1 tsp. Garlic Salt
- 1/2 tsp. Kosher Salt
- 1/2 tsp. Paprika
- 1/2 tsp. fresh Ground Pepper
- 1/4 tsp. Ground Cayenne Red Pepper (optional spice)
- 1/2 large lime Juiced
1. Take your ground beef out, don’t unwrap it and set it on a large plate in case it leaks for up to 30 minutes, before touching.
2. In a small glass bowl and add ~ 1 TBSP olive oil, lime juice then add all the seasonings. Stir well.
3. In a large bowl place the beef, then pour the seasonings mixture from your small bowl over the top, lightly rubbing with your fingers to cover as much of the meat as possible.
Then evenly sprinkle the Gluten free Breading mix over the ground beef, and lightly mix until incorporated. Remember over- handling the ground beef will result in tougher burgers. Divide your beef mixture evenly.
I like to use the palms of my hands to measure. Whatever fits in both my hands without squeezing out. This took me some time to really get a feel for it. If you don’t like the guesswork you can weigh your patties or get a burger form.
Form into even sized patties and very lightly spray your refined olive oil using a Misto Oil Sprayer, on the face up side of burgers.
4. Preheat your grill until hot, about 400 degrees. On medium high to high (depending how hot your grill runs), grill oiled side of burgers over direct heat for 2 minutes with the lid off. Then close the lid, and cook for about another 3 minutes. When I flip my burgers, I like to shuffle them by putting the front burgers to the back and vice versa. Since my grill cooks much hotter in the back it helps even out the cooking time. Flip burger one time and repeat. This should yield your burgers at about a medium to medium well. If you like your burgers well add about 2 minutes a side. Do not press your burgers with the spatula, to look cool… unless you want to squeeze out all the fat and flavor.
5. Check your cooking temps. with a proper meat thermometer. When done to your liking, let your burgers rest about 10 minutes in a loosely tented foil. (Fully cooked is a temp of 160 degrees, although I prefer mine medium)
6. Serve with your favorite toppings.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illnesses.
Make sure you let your Burgers rest. Then it’s time to eat. I served mine with my Bacon & Basil Potato Salad, I just left out the Bacon and served with a Gluten Free, Udi’s Bun.
Note: For a deeper clarification on the grilling for more of a medium cooked burger.
Preheat your grill to temp about 400 F degrees first. Put your oiled side of patty down first over the medium high flame. Grill with lid open/up for 2 minutes. Close lid, then reduce heat to a medium, and cook for about 3 minutes.
Open lid, turn to medium high again and flip your burgers. Cook for another 2 minutes with lid open. Close lid, reduce heat to a solid medium and leave for 3 minutes. This should produce a medium burger, with a warm pink inside the middle. Put your burgers in foil and close around sides and let sit for 10 minutes before serving.