Gluten Free Mushroom Swiss Chicken Burger
Juicy, savory, and loaded with melty Swiss and buttery sautéed cremini mushrooms, this chicken burger delivers everything you want from a classic diner-style stack — without a crumb of gluten in sight. The patties are seasoned with smoked paprika, garlic, and a splash of gluten-free Worcestershire sauce, so the flavor is deep and satisfying right from the first bite. One of the trickiest parts of eating gluten-free at a burger joint is trusting what's actually in the bun and the sauces, but making this at home puts you in full control of every ingredient. Tamari steps in for soy sauce to give the mushrooms a rich, umami-forward finish that pairs perfectly with the melted cheese. The whole thing comes together in a single skillet — the patties, the mushrooms, and even the toasted buns — which means less cleanup and more time to actually enjoy dinner. Serves four, so it's an easy weeknight win or a low-key weekend cookout upgrade that everyone at the table can dig into.
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Learn more →Ingredients
4 servings
For the patties
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1 tsp worcestershire sauce (gluten free)
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the mushrooms
- 8 oz cremini mushrooms, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tbsp tamari
- salt and pepper, to taste
For assembly
- 4 slices swiss cheese
- 4 gluten free burger buns, split
For serving
- 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
In a large mixing bowl, combine the ground chicken, minced garlic, Worcestershire sauce, onion powder, smoked paprika, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the patties will be dense. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a slight indent in the center of each with your thumb to prevent puffing.
- 2
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the patties and cook undisturbed for 5 minutes, until the undersides are deep golden brown and release easily from the pan. Flip and cook for another 5–6 minutes, until the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
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