Gluten-Free Double Smash Burger
Satisfy your burger cravings with this irresistible Gluten-Free Double Smash Burger that's all about bold flavors, crispy edges, and a melt-in-your-mouth texture. Made with an 80/20 ground beef blend, each patty is smashed to perfection on a hot skillet for that signature golden-brown crust. Sandwiched between toasted gluten-free buns, these double-stacked patties are layered with gooey cheddar cheese, crunchy lettuce, juicy tomatoes, tangy pickles, and a homemade burger sauce made from mayo, ketchup, and mustard. Perfect for quick weeknight cooking, this recipe is ready in just 25 minutes and serves two generously. Whether you're gluten-sensitive or simply looking for a gourmet burger experience, this recipe delivers satisfaction with every bite. Serve it hot and let the flavors shine!
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 blend)
- 2 gluten-free burger buns
- 4 slices of cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 lettuce leaves
- 1 sliced tomato
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 8 pickle slices
Instructions
Divide the ground beef into 4 equal portions and gently form into loose balls. Do not pack them tightly, to allow for easier smashing and better texture.
Season each beef ball with kosher salt and black pepper.
Heat a large cast-iron skillet or griddle over high heat and add vegetable oil.
Once the oil is shimmering and starts to smoke slightly, place two beef balls in the skillet.
Using a large, heavy spatula, press down firmly on each ball to flatten them into thin patties. Hold for about 10 seconds to ensure a good sear, then release.
Cook the patties for about 2-3 minutes until the edges are crispy and browned.
Flip the patties and immediately place one slice of cheddar cheese on each patty, allowing them to melt as the patties finish cooking for another 1-2 minutes.
Remove the patties from the skillet and repeat the same process with the remaining beef balls.
While the second batch is cooking, toast the gluten-free burger buns in a separate dry pan or in the oven until golden brown.
In a small bowl, mix mayonnaise, ketchup, and mustard to create a burger sauce.
Spread the burger sauce on the cut sides of the toasted buns.
To assemble, place a slice of lettuce and tomato on the bottom bun, add one double-stack patty, and top with pickle slices.
Finish with the top bun and serve immediately while the cheese is still melted and everything is hot.
Nutrition Facts
Calories |
2505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.9 g | 240% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 17.4 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 965 mg | 74% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
