Gfo Burgers Recipe

Form patties

Place the ground beef in a mixing bowl. Sprinkle salt, black pepper, garlic powder, and onion powder over the meat. Gently mix with your hands until just combined — do not overwork. Divide into 4 equal portions and shape each into a 3/4-inch thick patty, making a slight indentation in the center of each patty with your thumb to prevent puffing while cooking.

Cook patties

Heat a large skillet or griddle over medium-high heat. Add the neutral oil and swirl to coat. When the oil is shimmering, add the patties (work in batches if necessary). Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook another 3-4 minutes for medium (adjust time ±1-2 minutes for desired doneness). If using cheese, add slices in the last minute and cover the pan to melt. Transfer cooked patties to a plate and tent loosely with foil to rest for 3-5 minutes.

Toast buns

While patties rest, split the gluten-free buns and toast cut sides in the hot skillet for 30-60 seconds until lightly browned. Remove and keep warm.

In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, kosher salt, and black pepper. Whisk thoroughly until smooth. Taste and adjust seasoning — add a little more lemon for brightness or salt as needed. Chill in the refrigerator for at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Spread about 1 tablespoon of garlic aioli on the bottom half of each toasted bun.

Place one rested burger patty on the aioli-covered bun bottom.

Top each patty with a lettuce leaf, 2–3 tomato slices, and a few rings of thinly sliced red onion.

Spread a light smear of aioli on the top bun, place it over the burger, and serve each burger with one kosher dill spear on the side.