Gluten Free Cheddar Beef Burger
Few things hit harder than a properly seared beef patty with a blanket of melted cheddar, and this one delivers exactly that. The 80/20 ground beef gets seasoned with garlic powder, onion powder, Worcestershire sauce, and a little black pepper before hitting a hot skillet, building a deep, caramelized crust that makes every bite worth it. The thumb-dimple trick keeps the patties from puffing up in the pan, so you get an even cook all the way through to a safe 160°F internal temp. One of the trickiest parts of a classic burger for anyone avoiding gluten is the bun — but this recipe calls for dedicated gluten free buns, toasted right in the same pan for a golden, slightly crispy finish. Butter lettuce, fresh tomato slices, and optional mayo and mustard round everything out into a fully loaded burger that doesn't feel like a compromise. It comes together in one skillet with no complicated swaps, making it a genuinely satisfying weeknight dinner for four.
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp worcestershire sauce
- 1 tbsp olive oil
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- 4 tbsp mayonnaise (optional)
- 4 tsp yellow mustard (optional)
Instructions
- 1
In a large bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix gently with your hands just until the seasonings are evenly distributed — do not overwork the meat. Divide into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb.
- 2
Heat the olive oil in a large (12-inch) skillet or grill pan over medium-high heat until shimmering. Add the patties and cook undisturbed for 4 minutes, until the underside is deep brown and releases easily from the pan.
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