Our mate @maryswholelife shows us how to amp up the flavor in your backyard burgers, without any gluten. We’re here for all the tips and hacks, especially when grassfed beef is involved!
2 pounds grassfed ground beef
½ cup crushed up Simple Mills Sea salt crackers, can also sub crushed up Siete Foods tortilla chips
1 tablespoon coconut aminos
1 teaspoon sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
Combine all of the ingredients in a bowl and mix using your hands. Mix until just combined without over-working the meat.
Form the meat into six 1/3 lb patties about 1-1 1/2 inches thick. Use your thumb to make an indent in the center of each one. This will prevent them from puffing up on the grill!
Place the patties on a parchment-lined baking sheet and refrigerate for 30 + minutes.
Heat your grill to medium heat. Cook the burgers for 3-4 minutes on each side, or until the desired internal temperature has been reached.
Top with your favorite toppings and serve on a gluten free bun. Enjoy!
Air Fryer Burgers: To make these burgers in the air fryer, I suggest forming the meat into 8 smaller patties (instead of 6 bigger ones). Preheat your air fryer to 370. Cook in batches so the patties are not overlapping. Cook the patties for 6 minutes, then flip and cook for an additional 5 minutes. If topping with cheese, add it and cook for 1 additional minute.
Storage: Store leftover cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on a skillet over the stove and serve with a gluten free bun and toppings!
Freezing: I recommend taking the uncooked beef, forming your patties, and freezing the patties in a freezer-safe, airtight container with layers separated by parchment paper for easy patty removal. Defrost overnight in the fridge and grill as directed.