Gluten Free Smash Burgers
Oh so satisfyingly de-lish! These Gluten Free Smash Burgers taste just like restaurant-style smash burgers and are so easy (and quick) to make. They’re a total crowd pleaser. I’m officially addicted to smashing and you will be too!
Jump to RecipeSpecial Sauce
Make the special sauce by combining mayo, ketchup, dill pickle, sweet relish, and sriracha in a medium sized bowl. Set sauce aside. Sauce can be made ahead if desired and refrigerated until ready to use.
Fixin’s
Next, prepare the fixin’s – cheese, tomatoes, onions and lettuce. Feel free to modify the fixin’s to your personal preferences. (I added sweet and hot jalapenos to my smash burgers…delish!)
Burger Prep
Lastly, season the burger meat with kosher salt, black pepper, and garlic powder. All seasonings are optional and can also be modified to personal taste. Once meat is seasoned, divide meat into four equal parts. Each part will be 1/4 lb. Then take each 1/4 lb section and divide into 2 large meatballs. There will be a total of 8 large meatballs. Do NOT form into patties…yet.
Smashing & Cooking the Burgers
Heat a large cast-iron skillet or griddle until very hot on medium-high to high heat. Add oil to the pan, using a sauce brush if necessary to fully oil the pan/griddle. If using a griddle, place all burger balls on the griddle and using a spatula, “smash” the burgers with a firm spatula until they are thin and flat. (Don’t worry if the patties aren’t round. You want craggy, uneven edges!) If using a cast iron pan, you will need to cook the burgers in two batches. Cook burgers until browned with crispy edges, approx 2 minutes and then flip burgers and place cheese slices on top of each. Cook for up to 2 minutes more or until cheese is melted. Remove burgers from the pan and loosely cover with foil to keep them warm while you are toasting the gluten free buns.
Gluten Free Buns
Place buns, cut-side-down in the pan and warm/toast for approx 1-2 minutes, until lightly browned. If desired, spread some special sauce onto the buns before grilling.
Gluten Free Smash Burgers
Once buns are toasted, begin Smash Burger assembly. I start by placing some special sauce on the bottom half of the bun, then add onion, tomato, and lettuce. Next, I add two cheeseburger patties, a shmear of special sauce and then place the bun on top. But you can build your Gluten Free Smash Burger with the fixin’s you like best. Serve with fries and pickles. Dig in and have plenty of napkins nearby!
Gluten Free Smash Burgers
Ingredients
Special Sauce
- 1 dill pickle spear finely chopped
- 1 tablespoon sweet relish
- 1/2 cup mayonnaise lowfat mayo can be used, if desired
- 2 tablespoons ketchup
- 1-3 teaspoons sriracha (optional) 1 teaspoon for mild & 3 teaspoons for spicy
Burgers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 lb. ground beef 20% percent fat, preferably
- 1-2 tablespoons vegetable oil just enough to cover the bottom of your skillet or griddle pan
- 4 gluten free burger buns I buy mine at Trader Joe’s
Fixin's
- a few iceberg lettuce leaves torn into pieces about the size of the buns shredded is fine too, optional
- 4 slices white or red onion optional
- 4 slices tomato optional
- 8 slices American or cheddar cheese
Instructions
- These smash burgers come together very quickly so it’s best to have all of the ingredients ready to go before cooking the burgers.
- Make the special sauce by combining mayo, ketchup, dill pickle, sweet relish, and sriracha in a medium sized bowl. Set sauce aside. Sauce can be made ahead if desired and refrigerated until ready to use.
- Prepare the fixin's – lettuce, tomatoes, onions, and cheese. Feel free to modify the fixin's to your personal preferences.
- Season the burger meat with kosher salt, black pepper, and garlic powder. All seasonings are optional and can also be modified to personal taste. Once meat is seasoned, divide meat into four equal parts. Each part will be 1/4 lb. Then take each 1/4 lb section and divide into 2 large meatballs. There will be a total of 8 large meatballs. Do NOT form into patties…yet.
- Heat a large cast-iron skillet or griddle until very hot on medium-high to high heat. Add oil to the pan, using a sauce brush if necessary to fully oil the pan/griddle. If using a griddle, place all burger balls on the griddle and using a spatula, “smash” the burgers with a firm spatula until they are thin and flat. (Don’t worry if the patties aren’t round. You want craggy, uneven edges!) If using a cast iron pan, you will need to cook the burgers in two batches. Cook burgers until browned with crispy edges, approx 2 minutes and then flip burgers and place cheese slices on top of each. Cook for up to 2 minutes more or until cheese is melted. Remove burgers from the pan and loosely cover with foil to keep them warm while you are toasting the gluten free buns. Place buns, cut-side-down in the pan and warm/toast for approx 1-2 minutes. If desired, spread some special sauce on to the buns before grilling.
- Once buns are toasted, begin Smash Burger assembly. I start by placing some special sauce on the bottom half of the bun, then add onion, tomato, and lettuce. Next, I add two cheeseburger patties, a schmear of special sauce and then place the bun on top. But you can build your Gluten Free Smash Burgers with the fixin's you like best. Serve with fries and pickles. Dig in and have plenty of napkins nearby!
Notes
Recipe is from Bon Appetit and was modified by me for gluten free eating.
If you like this recipe, you may also like these GFchow recipes. Grilled Turkey Burgers with Sriracha Mayo, Grilled Chicken Burgers with Garlic-Rosemary Mayo, and Grilled Corned Beef Specials.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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