Gluten-Free Classic Burger on Bun

Ingredients

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• 1 1/2 lb 80/20 ground beef, cold
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 4 gluten-free hamburger buns
• 1 tbsp olive oil, for toasting the buns
• 1/3 cup mayonnaise Shop
• 2 tbsp ketchup Shop
• 1 tsp yellow mustard Shop
• 1 tbsp dill pickle, finely chopped, plus pickle slices for serving
• 4 leaves green leaf lettuce
• 1 large tomato, sliced
• 1/2 small red onion, thinly sliced

Instructions

1. 1 Stir the mayonnaise, ketchup, mustard and chopped pickle into a burger sauce and chill.
2. 2 Divide the beef into 4 portions and shape into loose patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple in the center of each. Season both sides with salt and pepper just before cooking.
3. 3 Heat a cast-iron skillet over medium-high heat until very hot, add the oil and cook the patties for 3-4 minutes, until well browned. Flip and cook for 3-4 minutes more, until the center reaches 160°F (71°C).
4. 4 Move the burgers to a plate to rest for 2 minutes. Wipe the skillet.
5. 5 Brush the cut sides of the buns with olive oil and toast them in the skillet over medium heat for 1-2 minutes, until golden.
6. 6 Spread the buns with burger sauce and build the burgers with lettuce, tomato, onion, pickles and the patties.

Tips & Notes

• Toast the gluten-free buns until golden. Toasting firms the crumb so the bun holds the juicy burger without falling apart.
• Season the burger patties only right before they hit the pan. Salt mixed in early draws out moisture and makes them dense.
• Use an instant-read thermometer on the burgers. Ground beef needs to reach 160°F in the center to be fully cooked.

Common questions