Gluten Free Beef Sliders
These little skillet burgers are everything you want in a crowd-pleasing bite — juicy, deeply browned beef patties seasoned with tamari, smoked paprika, garlic, and onion powder, then finished with melted cheddar right in the pan. The tamari does the heavy lifting that soy sauce usually would, delivering that savory, umami-rich depth without any wheat in the mix. It's one of those swaps that works so seamlessly you'd never know the difference. Each patty gets a quick sear over medium-high heat until the crust is seriously caramelized, then gets stacked on a gluten free slider bun with mayo, mustard, crisp iceberg, fresh tomato, and a pickle if you're into it. The whole build comes together in under 30 minutes and makes 8 sliders, so it's genuinely great for a weeknight dinner or a casual get-together where you need something everyone can eat. No specialty techniques, no hard-to-find ingredients — just a hot skillet and a little patience while that first side gets its crust.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tbsp tamari
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado or canola oil)
- 4 slices cheddar cheese, halved
For serving
- 8 gluten free slider buns, split
- ¼ cup mayonnaise
- 1 tbsp yellow mustard
- 1 cup shredded iceberg lettuce
- 1 medium tomato, thinly sliced
- 8 dill pickle slices (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, tamari, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix gently with your hands until the seasonings are just incorporated — do not overwork the meat.
- 2
Divide the mixture into 8 equal portions (about 3 oz each) and press each into a flat patty roughly 2½ inches wide and ½ inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly without puffing.
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