Gluten-Free Classic Burger on Bun
By the Gluten Free Recipes team ·
Juicy, savory burgers are pan-seared to perfection and coated in a rich, flavorful sauce, all served atop a soft gluten-free bun. This dish offers a satisfying blend of textures and deeply comforting flavors, making it a weeknight winner.
At a glance: This hard dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 9 ingredients — including ground beef, olive oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Classic Burger on Bun: When preparing this dinner recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. Use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Classic Burger on Bun: This recipe is naturally gluten-free, relying on certified gluten-free stock and tamari, and avoiding any gluten-containing grains. Always check ingredient labels for hidden gluten.
Ingredients
- 1.5 lbs ground beef (80/20 recommended)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 4 gluten-free burger buns
Instructions
- 1
In a medium bowl, gently combine the ground beef with salt and black pepper, being careful not to overmix. Form the mixture into four equal-sized patties, about 3/4 inch thick. Set aside while you prepare the sauce base.
- 2
Heat the olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers. Carefully place the beef patties into the hot skillet, ensuring not to overcrowd the pan, and sear for about 4-5 minutes per side, until a deep brown crust forms and they are cooked to your desired doneness. Remove the cooked patties from the skillet and set them aside on a plate to rest.
- 3
Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about 1 minute until fragrant, being careful not to burn it. Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, scraping up any browned bits from the bottom of the pan to incorporate them into the liquid.
- 4
In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually pour this slurry into the simmering sauce in the skillet, stirring constantly. Continue to cook and stir for about 2-3 minutes, until the sauce thickens to a glossy consistency that coats the back of a spoon.
- 5
Return the rested burger patties to the skillet, nestling them into the thickened sauce. Spoon some of the sauce over the tops of the burgers and let them simmer gently in the sauce for about 5-7 minutes, allowing the flavors to meld and the burgers to heat through. Serve the saucy burgers immediately on toasted gluten-free buns, with extra sauce spooned over the top.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
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