Fletcher's Gluten Free Burger Recipe

Mix the meat

Place the ground beef and ground pork in a large bowl. Sprinkle the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika (if using) over the meat. Add the gluten-free Worcestershire sauce and chopped parsley (if using). Using your hands, gently combine until just mixed — avoid overworking so patties stay tender.

Form patties

Divide the mixture into two equal portions (about 8 oz each). Shape each into a 3/4–1 inch thick patty slightly wider than the buns (they will shrink while cooking). Press a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Preheat

If grilling, preheat the grill to medium-high (about 400°F / 200°C). If using a skillet, heat a cast-iron or heavy skillet over medium-high heat and add 1 tablespoon neutral oil to coat the surface.

Cook patties

Place patties on the hot grill or skillet. Cook for about 3–4 minutes per side for medium doneness (internal temperature ~160°F / 71°C for ground beef per guidance). Flip once. In the last 60–90 seconds of cooking, top each patty with a slice of cheddar so it melts. Adjust time for desired doneness (avoid undercooking ground beef if food safety is a concern).

Rest

Transfer cooked patties to a plate and let rest for 3–5 minutes to allow juices to redistribute.

Prepare the spread by stirring together mayonnaise, Dijon mustard, and ketchup in a small bowl until smooth. Taste and adjust seasoning if needed.

Heat a clean skillet or griddle over medium heat. Spread softened butter on the cut sides of the gluten-free buns. Toast the buns, buttered side down, 1–2 minutes until golden and lightly crisp. Keep warm.

Slice the tomato and onion if not already prepared. Wash and dry lettuce leaves. If using avocado, slice now.

Assemble toppings in desired order. Typical build: bottom bun, spread, lettuce, cheeseburger patty, tomato slice, pickles, onion, additional spread if desired, top bun.

Place a toasted bottom bun on a plate. Spread a thin layer of the mayo-mustard-ketchup mixture on the bun. Add lettuce leaf(s) to act as a moisture barrier, then the rested cheese-topped patty. Add tomato slice, pickles, and onion. Spread a little sauce on the top bun and close the burger.

Serve immediately with your choice of sides (fries, salad, or roasted vegetables). Leftover patties can be refrigerated in an airtight container for up to 3 days.