Being gluten-intolerant, my husband has to avoid most ready-made burgers so I decided to quickly knock up a batch to keep in the freezer for him.

I turned a few slices of gluten-free bread into breadcrumbs and dried them in the oven giving me plenty of crumbs to store in an airtight container for use next time.

I used the leanest mince I could get (less than 5% fat);  the mustard gave the burgers a nice little ‘kick’ and next time I will experiment using some dried chilli flakes.

Having no gluten-free burger buns, I toasted some of my flaxseed focaccia straight from the freezer then split it in half before topping with the burgers and some extras.  The focaccia really worked well with the burgers and was extremely tasty.

INGREDIENTS:

500g best lean minced beef (<5%)
Approximately 4 tablespoons gluten-free dried breadcrumbs
Large handful chopped parsley
1 onion, finely chopped
1 tablespoon Dijon mustard
1 egg
Sea salt and freshly ground black pepper

METHOD:

Thoroughly mix together all the ingredients.

Roll a tablespoonful of mixture in your hands to form a ball, then shape into a burger on some baking parchment.

Open freeze until solid.

Pack in an airtight bag, interleaved with parchment.

Cook in a skillet with a little olive oil for 10 to 12 minutes, turning often, until cooked through.

Serve on toasted flaxseed focaccia with your choice of extras: lettuce, cucumber, cheese, tomato salsa, gherkins etc.

Gluten-free Burger on Flaxseed Focaccia with Sweet Potato Chips

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared myself.