Gluten Free Smash Burgers

Total time35 min

Prep time15 min

Cook time20 min

5.0

(23)

Few things hit harder than a smash burger done right — that shatteringly crispy, lacy-edged crust you can only get from pressing raw beef hard against a screaming-hot cast iron skillet. The technique here is everything: loose beef balls, high heat, and serious pressure with a metal spatula create those caramelized edges that make this style of burger so addictive. A blanket of melted American cheese, cool shredded iceberg, fresh tomato, and tangy pickles piled onto a toasted bun rounds out every bite. The swap that makes this work for anyone avoiding gluten is straightforward — gluten free burger buns take the place of standard ones, and every other ingredient on the list is naturally free of wheat or gluten-containing grains. No complicated substitutions, no compromised flavor. This recipe makes four loaded double-patty burgers, so it's an easy weeknight win or a crowd-pleasing weekend cookout move. Serve them the second they're assembled and don't let anyone tell you gluten free burgers can't be the best ones on the table.

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
1 tsp kosher salt
½ tsp black pepper
1 tbsp neutral oil (such as canola or avocado oil)
4 slices american cheese or cheddar cheese

For serving

4 gluten free burger buns, split
¼ cup mayonnaise
2 tbsp yellow mustard
2 tbsp ketchup
1 cup shredded iceberg lettuce
1 medium tomato, thinly sliced
8 dill pickle slices (optional)

Instructions

1
Divide the ground beef into 8 equal balls (about 3 oz each) — do not pack or season them yet. Set aside on a plate.
2
Heat a 12-inch cast iron skillet or heavy griddle over high heat for 3–4 minutes, until the surface is smoking and a drop of water evaporates on contact. Add the oil and swirl to coat.

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