Red Meat Allergy Friendly Gluten Free Cheddar Paneer Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
See allFoster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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 oil or canola oil)
- ½ tsp salt
- ¼ tsp black pepper
For assembly
- 4 slices cheddar cheese
Chef's tipShred it and warm it gently; dairy-free cheddar melts best baked into a dish. - 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
- 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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