Gluten Free Ways to Serve Outstanding Burgers
Gluten-free and low-carb often go hand-in-hand, but when it comes to barbecue favorites such as burgers, that often means enjoying them literally out of your hands.
Related: 12 Ways to Eat Gluten-Free on the Road
It's time to start thinking outside the bun when it comes to our burgers, and to enjoy them in a gluten-free and healthy way. Portobello mushrooms are a favorite vegetarian substitute for the actual burger itself, but they don't make a poor bun choice, either.
Related: Best Gluten-Free Vacations
Hamburger-Stuffed Potatoes Recipe
INGREDIENTS
For the hamburger mixture:
3 large russet potatoes
1 tablespoon olive oil
1/2 pound lean ground beef or turkey
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
3 tablespoons tomato paste
1/4 cup Sneaky Chef Green Purée
1/2 teaspoon salt
1 tablespoon unsalted butter
2 tablespoons plain low-fat Greek yogurt
1/2 teaspoon salt
Related: Gluten-Free Travel Tips
DIRECTIONS
For the hamburger mixture: Preheat the oven to 450 degrees.
Prick the potatoes several times with a fork and place them directly on oven rack. Bake for 50 to 60 minutes until tender.
While potatoes are baking, heat the oil over medium heat in a deep skillet or earthenware pot. Add the beef (or turkey), stirring to break it up, and cook for about 5 minutes, until the meat is no longer red. Stir in the ketchup, Worcestershire Sauce, tomato paste, Green Purée, salt, and a few grinds of pepper. Mix well. Bring to a boil, and then reduce heat to low and simmer for 10 to 15 minutes.
Remove potatoes from the oven and set aside until cool enough to handle. Cut potatoes in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving some potato in the skin to keep shells intact. Mash potatoes lightly with a fork, adding the butter, yogurt, and salt. Set aside.
Fill each potato shell with about 2 tablespoons of the cooked hamburger mixture, then top with about 3 tablespoons of the potato mixture, mounding slightly. Spray tops with oil and place back in the oven for 5 minutes, to crisp the top of the potato. Serve immediately.
Cheeseburger variation:
Follow same instructions for Hamburger-Stuffed Potato above, adding 1/2 slice of American cheese to completed stuffed potato half and returning to oven for 5 minutes, until cheese is melted.
Recipe Details
Servings: 6
Total time: 1 1/2 hours
Cuisine: American
Special Designations: Gluten-free
Cauliflower Bun
No one ever thinks of cutting up a head of cauliflower except into florets, but by cutting them horizontally into large, round planks, you can grill them to perfection and use them as a bun.
Related: Is Gluten-Free Beer Really Gluten-Free?
Corn Tortilla Bun
Corn tortillas are as close as you'll get to a gluten variety. Lightly mist each side of corn tortillas with oil and grill for one minute on either side. Use flat as bun or cut your burger into strips and make a burger burrito.
The Inside-Out Burger
Who says the actual burger can't be the bun? Consider this a tricked out juicy lucy. Grill a fairly thick burger on high heat until it's nice and crisp, then cut in half horizontally and layer your favorite burger toppings in between.
Related: 3 Great Burger Recipes with a Twist
Hash Brown Bun Recipe
Because potatoes are a favorite alternative for many, it's important to realize there are plenty of ways to use them, like as hash browns.
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-Missy Chase Lapine, The Daily Meal