I was craving a burger the other day, but I needed it to be gluten-free. So, I thought, why not make one myself? I gathered my ingredients, primarily some beef mince. I made sure it had at least 10% fat – the butcher recommended 12%, said it makes for a juicier burger. I also finely chopped an onion because, well, onions make everything better.
Prepping the Patties
I mixed the beef and onion in a big bowl. No fancy stuff, just my hands getting in there, making sure it was all combined nicely. I formed the mixture into patties, not too thick, not too thin. Just right, you know?
Cooking Time
I heated up my non-stick skillet to medium-high. Once it was hot, I placed the patties in there, giving them some room to breathe. I didn’t add any oil; the fat in the beef was enough. I cooked them until they were browned about halfway up, then flipped them over.
- Watched them cook a bit more.
- Made sure not to overcook.
And there you have it, my gluten-free burger adventure. It was pretty simple, really. No gluten in sight, just a tasty burger. I slapped that patty on a gluten-free bun with some lettuce and tomato, and it was delicious. A good day’s work, I’d say.
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