Gluten-Free Burgers

This is my family’s favorite burger recipe. I serve them in homemade spelt sourdough buns or on top of spaghetti squash coleslaw and stuffed in a lettuce cup. They’re juicy and delicious and a great option for kids with egg allergies.

YIELDS 8 BURGERS

• 2 lb (1 kg) ground meat or ground chicken (half white and half dark)
• 1 large onion, diced
• 2 cloves garlic, minced
• ¹⁄₂ cup flavored grain-free bread crumbs (see note)
• ¹⁄₂ tsp sea salt

Sauté onions until golden. Add crushed garlic and sauté an additional 3 minutes. Set aside to cool.

Mix ground meat with grain-free bread crumbs and sea salt. Add sautéed onions and garlic and mix by hand. For mini burgers, take 2 Tbsp of ground meat and form into small round patties. For larger burgers take 3–5 Tbsp (depending on preferred size) and shape into large round patties (do not flatten, just lightly pat on top and bottom to create more of an oval shape).

These burgers will come out best when grilled outdoors. Alternatively, use an indoor grill pan or bake in an oven preheated to 375°F (190°C) on a metal baking sheet lined with parchment paper. Bake burgers on one side until browned on the underside, then flip and bake until the second side has browned.

Note: To make your own flavored grain-free bread crumbs, combine the following: 1 cup grain-free flour, ¹⁄₂ tsp granulated onion, ¹⁄₂ tsp granulated garlic, 1 tsp salt, ¹⁄₂ Tbsp parsley, 1 tsp paprika, ¹⁄₄–¹⁄₂ tsp turmeric, and ¹⁄₄ tsp pepper.

(Originally featured in Family Table, Issue 699)