Gluten free cheeseburgers made with Just: Gluten Free Bakery brioche buns, edam cheese, fried onions and homemade patties and burger sauce.
My boyfriend made these for me as I lay in bed with a migraine (he’s the best!) and they were so delicious – the ultimate cheeseburgers. Served with a side salad. 🙂
As I said in my previous burger post, Homemade Gluten Free Big Macs, these burger buns are the absolute best in the (gluten free) world! The closest thing to ‘real’ gluten bread buns. They’re soft, have a great flavour, don’t fall apart at all and they’re huge. I’ve tried so many gluten free bread products over the years and none even come close so if you can get your hands on these, I highly recommend them.
In the “where to find our products” section on their website, Whole Foods is the only supermarket listed (along with a couple of locations in Scotland), but I actually buy mine from Waitrose and recently spotted them elsewhere (I can’t remember where, but I’ll update you when I do!). Alternatively you can also order directly from their website, which I’ve been tempted to do ever since I discovered them. They have a selection of other buns and bread loaves and if the taste of these brioche buns is anything to go by, I have a good feeling about the rest of their products!
As a bonus for those concerned, these are not only gluten and wheat free, but also made without dairy and eggs.
- Burger buns (Just: Gluten Free Bakery brioche buns)
- 2 beef patties per burger
- Edam cheese
- 1 small onion
- Burger sauce
- Olive oil (or your choice of cooking oil)
- Lean minced beef
- 1 heaped Tbsp finely chopped onion / half of a small onion
- 1 heaped Tbsp finely chopped gherkin
- 4 heaped Tbsp mayonnaise
- 1 tsp dijon mustard
- 1 Tbsp ketchup
- Black pepper
Make the beef patties:
- Add a generous amount of salt to the minced beef and mash together with your hands for a minute or two.
- For each patty, take a small handful of beef and roll it out using a rolling pin (in between two sheets of parchment paper to prevent it from sticking). The patties should be very thin (about half of a cm) and large as they will compress and lift during the cooking process.
- Round up the edges and make a small hole in the middle of each patty with your thumb. This will prevent them from bulging up in the middle.
- For better results, put the patties in the fridge for a while (20 minutes or more; ideally at least an hour), stacked in a plate and separated with sheets of parchment paper. This helps the patties keep their shape.
Make the burger sauce:
- Finely chops the onion and gherkins.
- Mix with all remaining ingredients.
Make the burgers:
- Fry the beef patties in olive oil on medium/high heat. As they’re so thin, this only took us a couple of minutes on each side.
- Melt thin slices of cheese on top of one patty per burger.
- Slice the buns in half and lightly toast on the frying pan you used for the burger patties.
- Cut one small onion into thin slices and pan fry on low/medium heat until they soften up.
- Make the burger with burger sauce on each side of the bread, 2 patties (including one with cheese) and some fried onions on top.