Gourmet Cheeseburger #glutenfree

Gluten-free Gourmet Cheeseburger

It’s been a long time since I’ve had a burger on a bun. I was so excited about the successful Udi’s copycat hamburger buns that I really wanted to have an actual cheeseburger. And why not make it fancy!

We toasted the buns first. The burger patties were seasoned with a little salt and McCormick’s Grill Mates Montreal Steak seasoning, which is gluten-free (but always check the labels). Most McCormick’s spices and seasonings are gluten-free, and if not the label should say it contains WHEAT.

We grilled the burgers in a cast iron skillet dedicated to gluten-free cooking to avoid any possible cross-contamination. We actually have several cast-iron skillets… one belongs to my husband for making anything that might have gluten in it. The rest are dedicated to our strictly non-gluten cooking. We don’t even bother using the grill outside anymore because the cast iron skillets are easier.

We used ground beef that is hormone-free and antibiotic-free. Grass-fed ground beef is much, much, much better for us than corn-fed (or vegetarian-fed) ground beef.  I just haven’t been able to get used to the gaminess of grass-fed beef even though I know it is better for us and for the environment.  One day I hope I find a brand or local seller of grass-fed beef I like.  I’m working on it, but it hasn’t been a huge priority because we rarely eat ground beef anymore. (Update 6/3/2015: we now eat and really like the grass-fed beef from the natural section of the meat department at HEB).

Anyway, I had  a little bit of smoked Gouda in the fridge so we started with that and added a little aged cheddar cheese, too. We grilled some shallots in unsalted butter and put those on top. My husband made BBQ sauce because we are trying to avoid preservatives and processed foods and he really likes experimenting and making BBQ sauce. We avoid canola and vegetable oil because they are highly processed and found in most condiments and salad dressings. It turned out amazing and went under the burger patty.

We had our gourmet cheeseburgers with kale chips toasted in the oven with olive oil and salt. I really love making everything from scratch because I know exactly what is in it and it honestly just tastes better. And to think that I used to be scared of kale… now we love it and are always looking for ways to use this superfood. Definitely a work in progress!

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. Lovely!!! 'specially those onions!
  2. Lovely!!! 'specially those onions!