Fructose Free Gluten Free Cheddar Paneer Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the paneer
- 8 oz paneer, cut into 4 slabs (about ½ inch thick)
- 1 tbsp neutral oil (such as avocado or canola oil)
- ½ tsp salt
- ¼ tsp black pepper
For assembly
- 4 slices cheddar cheese
- 4 gluten free burger buns, split
- 1 tbsp unsalted butter, softened
- 4 tbsp mayonnaise
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
Ingredient noteThis recipe uses only a small amount of tomato per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid tomato, please tap it and change its rating to Red.
- ½ red onion, thinly sliced (optional)
Instructions
- 1
Combine the ground beef, garlic powder, onion powder, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper in a large bowl and mix gently until the spices are evenly distributed. 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 to prevent doming during cooking.
- 2
Heat a large skillet or cast iron pan over medium-high heat until very hot, about 2 minutes. Cook the patties undisturbed for 4 minutes, until a deep brown crust forms on the underside and the patties release easily from the pan. Flip and cook for another 3–4 minutes, until an instant-read thermometer inserted into the center reads 160°F (71°C). Transfer to a plate and tent loosely with foil.
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