Gluten Free Cheddar Steak Burger
A juicy, smash-style burger with melted cheddar is one of those meals that should never feel off-limits, and this one proves it doesn't have to be. The patties are seasoned simply with garlic powder, onion powder, salt, and pepper, then pressed hard into a screaming-hot cast iron skillet for that deeply seared, caramelized crust that makes a great burger unforgettable. Cheddar goes on in the final minute and gets melted under a covered pan — no shortcuts, just good technique. The gluten free buns get toasted in butter right in the same skillet, so they come out golden and slightly crisp instead of soft and forgettable. Butter lettuce, fresh tomato, and optional mustard or mayo round everything out into a fully loaded build that serves four and comes together faster than a drive-through run. The whole recipe leans on naturally wheat-free ingredients, so there's no complicated substitution work — just straightforward cooking with a clean ingredient list. Whether you're cooking for someone with a gluten sensitivity or just want a burger that tastes like it came from a proper diner, this one delivers.
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Learn more →Ingredients
4 servings
For the burgers
- 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 neutral oil (such as canola or avocado oil)
- 4 slices cheddar cheese
For serving
- 4 gluten free burger buns
- 1 tbsp unsalted butter
- 4 leaves butter lettuce
- 1 large tomato, sliced into 4 rounds
- 4 tsp yellow mustard (optional)
- 4 tsp mayonnaise (optional)
Instructions
- 1
Divide the ground beef into 4 equal portions (about 6 oz each) and loosely roll each into a ball — do not compact them. Season all sides generously with the salt, pepper, garlic powder, and onion powder.
- 2
Heat a cast iron skillet or heavy skillet over medium-high heat until very hot, about 2–3 minutes. Add the oil and swirl to coat.
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