Gluten free burgers

Burgers of course are one of the most common things that get popped on the ‘barbie’. And although you can pick up readymade burgers that are naturally gluten free (there are also a few in the freezer section Free From range), making your own is so quick and easy, and you can add all sorts of different ingredients to change the flavour and texture to suit all tastes!

As with most of my blog posts they start out with something simple I must share with you. Within no time I have gone 'off on one' as I remember things that may help a little bit more. This tasty but simple gluten free burger recipe was no exception. While popping them together for my lunch, the list of things I had to share with you grew and grew! Here goes… 

Burger (makes 8 small or 4 large)

Ingredients

• 1lb lean minced beef
• 1 medium onion - finely chopped
• 1 egg
• 1 knorr *beef stock pot (something new I tried. It was good, and no extra salt was needed)
• Lots of *ground pepper

Method

1. Place all ingredients in a large bowl and mix well - I used my hands for this but a large metal spoon or fork would be great.
2. Shape burgers into the size you require.
3. If grilling (this is what I did) place on a baking tray and pop under a medium to high heat and cook on each side for approximately 5 minutes.
4. To barbecue, again they will need about 5 minutes on each side.

As you know with both methods of cooking the key is to ensure the burgers are thoroughly cooked, nice and hot and not pink in the middle!

(Providing the meat is nice and fresh the burgers can be made in advance and popped in the fridge for 24hrs.)

So that’s the basic recipe, the rest is down to you pop in whatever gluten free delights you may fancy. Maybe jazz up your burger with fresh herbs, chilli, sun dried tomato, garlic etc. Or swap the minced beef for lamb and add some freshly chopped mint which is in season this month. 

Gluten free bread rolls

Juvela gluten free fresh white or long-life rolls are perfect to pop your burger in. You can also try making your own gluten free rolls using our White Flour mix! I had my burger with fried onions, Heinz *tomato sauce and *Dijon mustard - a handful of cherry tomatoes and crunchy homemade coleslaw on the side completed my lunch!

Product: Juvela White Gluten Free Bread Rolls

Product: Juvela Fibre Gluten Free Bread Rolls

Coleslaw (serves 4-6)

Ingredients

• 1 hard white cabbage – finely chopped/shredded
• 1 large carrot - grated
• 1 large onion – finely chopped
• 2 tablespoons of *mayonnaise (I used Hellman’s which is currently gf)

Method

1. Pop all the vegetables in a large bowl
2. Add the mayonnaise and mix well.
3. Add more mayonnaise if you feel it needs it, and season to taste.
4. It's best to eat the coleslaw on the day you make it, but it will keep covered in the fridge for 2 days.
5. Homemade coleslaw is so good (a portion can be classed as one of your five a day) and is the perfect side to many meals. One of my very favourite teas right now, is roast chicken, homemade coleslaw, *oven chips and *sweet chilli dipping sauce (please try it!!).  I know maybe not classy, a little messy too, but delicious!!  It would also be spot on with roast gammon and buttered new potatoes – perfect supper food!!

If you are heading off to a barbecue, maybe take a batch of the burgers with you.  Of course, to stay safe and prevent cross contamination, you will need to make sure that no gluten containing foods are cooked on the same barbecue – you could always pack your very own disposable one to be on the safe side – also pop a couple of wrapped gluten free rolls (ready cut might be handy) in your bag too, ensuring you won’t go hungry and all will be good!

I’m hoping this sunshine will last and as I finish up its still here -Yay!  But whatever the weather, hope you have fun and get to tuck into plenty of magnificent gluten free food!!

Chat soon…..

Liz x 

*As ingredients can change please just double check no gluten containing ingredient or “may contain” warnings on packets. If in doubt leave it out.