22123 All American Hamburgers (Gluten-Free) - Celiac.com
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All American Hamburgers (Gluten-Free)


Gluten-Free Classic Hamburger(photo courtesy of avlxyz)

Summer is upon us and that usually means lots of barbecues and fun social gatherings involving food. Being on a gluten-free diet doesn't mean you have to give up your favorite All-American foods. The following recipe is for All-American gluten-free hamburgers. The recipe is easy and the results are delicious. Try it for yourself!

Gluten-Free Classic All  American Hamburgers (makes 4 1/4 lb. Patties)

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Ingredients:

  • 4 gluten-free hamburger buns
  • 1 lb. lean ground beef or ground chuck (use grass-fed beef if available)
  • 2 tbsp. gluten-free Worcestershire sauce 
  • 1 tbsp. potato starch
  • 3/4 tsp. salt (or to taste)
  • 1 tsp. black pepper (or to taste)
Toppings:
  • Leaf lettuce
  • Sliced tomatoes
  • Sliced red onion
  • Pickles
  • Cheddar cheese (or cheese substitute)
  • Gluten-free Ketchup
  • Gluten-free Mustard
  • Gluten-Free Mayonnaise
*Before you begin, you can also substitute beef with gluten-free ground turkey.
Combine all hamburger ingredients in a mixing bowl, you can use your hands but make sure they are clean. Cover and let sit in refrigerator at least 30 minutes and up to four hours. When ready to cook, divide the meat into four equal parts and form into 1/2 inch thick patties. Grill over high heat (450°-500°), about 3-4 minutes on each side, rotating 45° halfway through. Place the cheese slices on the burgers when they have about 30 seconds left on the grill.
Pull the burgers off the grill and let sit for about a minute. Build your hamburger with your favorite condiments and toppings and enjoy! For a complete meal, serve with a side salad, and gluten-free french fries.

Gluten-free buns are everywhere, and there are some really good options available. Buying gluten-free buns is as easy as getting online and placing an order.


Happy Eating!

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7 Responses:

 
Chris
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
18 May 2010 9:47:22 AM PDT
Nice recipe, but you miss the whole point of gluten-free hamburgers. It's the bun that is the problem, not the burger.

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
18 May 2010 10:25:23 AM PDT
Hi Chris, Thank you for your comments. You are correct that the buns are typically the problem with eating gluten-free burgers. However there are so many gluten-free bread/buns options these days, that finding one is relatively easy. Finding gluten-free hamburger patties is another matter, and fillers are a concern for the hamburger patty itself. You do need to be careful that the hamburger patty wasn't made with wheat flour, as it often is used as a thickening agent to hold the meat together like glue. Take care and eat well. ~Destiny

 
Destiny
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated ( Author)
said this on
18 May 2010 11:41:53 AM PDT
Hey everyone-due to popular demand, I included a link for buying gluten-free hamburger buns.

 
Weatsucks
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
20 Sep 2012 10:14:19 AM PDT
Why does gluten-free bread taste a bit off?

 
Weatsucks
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Sep 2012 10:13:32 AM PDT
Yeah it's okay (the burger), just that the bun tastes different.
The bun is quite yuck (not hating!)

 
Jane
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
01 Feb 2014 7:49:04 AM PDT
Fine recipe, however I clicked on it because I thought maybe it included a recipe for the buns. I've tried several of the gluten-free breads and the English muffins. They do not resemble regular bread products. They do not even hold together. Sometimes I toast a slice of the gluten-free English muffin and have it under the sandwich filling, making an open-face sandwich . Mostly I eat my homemade hamburgers without the bread. Tuna, chicken salads I have on a leaf of lettuce. Another issue is that these bread products are ridiculously expensive. $8.99 for a small loaf of bread substitute in my local supermarket.

 
starr
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
21 May 2014 11:24:51 AM PDT
I also hate gluten free bread. I say just eat the hamburger patty with a side of potato salad and a vegetable!




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I've been seeing my dr for a few weeks now about my stomach issues. We've ruled out the gallbladder and h-pylori and today I had the celiac blood tests done. From the reading I've done the past two days, it seems to me that it's highly likely that I have it. I've had digestive issues for years, but they've gotten progressively worse over the past 6 months or so. Pain and nausea when eating, bloat, eternal constipation, dh rash, at it's worse, tight cramp-like pain in a fist under my sternum, radiating through my back and around my right side keeping me up at night. Also heartburn/reflux and trouble swallowing, etc. Anyway, about 2 months ago, I needed a change. I didn't go to the dr immediately because it seemed pointless. (I've mentioned stomach ache when eating to drs before and been blown off.) So, I started the Whole30 elimination diet (takes out soy, grains, dairy, peanuts, and leaves you basically eating meat & veggies). Figured it would show me what I needed to take out of my diet and hopefully feel better. It worked- I felt great! And it seems that grains and gluten are my biggest offenders. But, now I've been off gluten prior to celiac testing. It's been 7 weeks. After 4 weeks I tested steal cut oats, that I later found out were probably glutened. And then nothing until yesterday. Yesterday I had 2 pieces of bread and a muffin and today I had two pieces of bread and then the blood test. Is this going to be enough to show up on the tests? My dr said that it would probably show up, since I had some yesterday and today and was currently having symptoms. But, google seems to say that I should be glutened for 2 wks straight before testing. Has anyone tested positive after just a little gluten? If it's negative should I insist on doing it again after weeks back on gluten? I feel awful, but do want clear answers. Obviously, gluten's not going to be a part of my life any more either way.

So just to clarify had not consumed any gluten for about 4 days before testing. I was assured by my allergist that it wouldn't affect the test. But what was alarming was that she retested my food allergies (my most recent reaction was two weeks ago) and every food allergy I have came back negative. I don't understand how that is possible. These food allergies developed when I was 20 and I am almost 24 now.

Thanks! You too! I have learned from this experience to take charge of my own health. It's nice at least that we can try the gluten-free treatment without a firm diagnosis or a doctor confirming the disease. I've also felt some of the gluten withdrawal symptoms, and my stomach pain ebbs and flows, but I'm determined to stick with the gluten-free diet to see what a difference it makes. Gemini, thank you! This was really validating and useful for me to hear. I've felt so confused through this process and just want some answers. If the biopsy results do come back negative, I'm going to follow your advice and do the gluten-free diet with repeat blood testing after a while. If they come back positive, well, then I'll have my answer. I'm supposed to get them back next week.

I have celiac and eosinaphalic esophagitis. I was put on a steroid inhaler recently. I use it like an inhaler but swallow the air instead of breathing it in. You may want to look into EOE and it's relationship to celiac. Just a thought. My swallowing and celiac seem to be related.

You have eat gluten every single day until after testing. And the celiac blood test is supposed to be done as well.