Erin’s Recipe Rundown
Texture: Juicy burgers with lacy edge, crisp toasted buns, and a creamy sauce.
Taste: Savory ground beef, buttery buns, and a tangy, slightly spicy sauce (plus all the toppings!)
Ease: Simple and satisfying — perfect for grilling season!
Top Tips: Before flipping the burgers, I spread a little sauce onto the uncooked side so that it caramelizes as the burgers cook. So delicious!
Would I make these again? Definitely! These gluten-free smashburgers are a family favorite. Sometimes we grill onions on the Blackstone before cooking the burgers too — you have to try it!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free smashburgers. Jump to the recipe card below for the exact measurements.
- Gluten-free hamburger buns: I really like to use Trader Joe’s gluten-free buns. Brush them with butter, then toast them on the Blackstone so they’re ready to go right when the burgers come off the griddle!
- Seasoning: I like to use McCormick Grill Mates Smash Burger Seasoning.
- Toppings: You can use any toppings you like! I assemble the burgers with lettuce and tomato on the bottom – it helps keep the burgers more intact.
- Smashburger sauce: Make it ahead of time and divide it into two bowls. The first half, you’ll use while cooking to caramelize the sauce straight into the patties. The second half, you’ll serve on the finished smashburgers. The sauce makes this recipe!
How to Make Gluten-Free Smashburgers
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
These burgers taste even better with toasted buns! Brush on a little butter and thrwow them on the hot griddle (about 400-450°F) until they’re golden and crisp!
To split the 2 pounds of ground beef into 12 equal-sized balls, I divide each pound in half, then each half into 3 balls. Keep the balls loose and give them plenty of space on the griddle to spread out (you may need to cook them in batches). I like to use a heavy spatula to smash the patties into perfectly thin burgers!
McCormick’s Smash Burger Seasoning is the way to go for flavorful, savory burgers! Generously add the seasoning and then just before you flip the patties, spread a spoonful of the smashburger sauce onto the raw side so that it cooks into the burgers. Delicious!
Throw a slice of cheese onto each patty immediately after flipping so it has time to melt. Assembly time! My recommendation is to layer from the bottom, up: bun, smashburger sauce, lettuce, tomato, TWO smashburger patties, pickles, sauteed onions, and bun.
More Easy Gluten-Free Dinner Recipes
Gluten-Free Smashburgers (BEST EVER!)
Ingredients
Smashburger Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon grated yellow onion
- 1 teaspoon hot sauce
- ½ teaspoon Worcestershire sauce
Smashburgers
- 2 pounds ground beef 80/20
- McCormick Grill Mates Smash Burger Seasoning
- 12 slices gluten-free cheddar cheese or cheese of choice
- 6 gluten-free hamburger buns toasted
- Melted butter for brushing on the buns
- Toppings: finely shredded lettuce, tomato, pickles, sautéed onions
Instructions
- For the smashburger sauce: In a small bowl, stir together the mayo, ketchup, mustard, grated onion, hot sauce and Worcestershire sauce. Set aside half of the sauce in a separate bowl for serving. (You’ll use the other half for cooking the burgers.)
- Divide the ground beef into 12 loose balls (I divide each pound in half, then each half into 3 balls). Don’t pack them tightly—keeping them loose helps create those crispy, lacy edges.
- Brush the buns with butter. Preheat the Blackstone or griddle to medium-high heat (about 400–450°F).
- Place the buns cut side down on the hot griddle. Toast until golden and crisp, about 2-3 minutes, then set aside while you cook the burgers.
- Place the beef balls on the hot griddle, leaving plenty of space between each one—they spread out a lot as they cook.
- Immediately press straight down with a heavy spatula until the patty is very thin with jagged edges.
- Season each patty generously with smash burger seasoning.
- Just before flipping, add a spoonful of smashburger sauce to the uncooked side of each patty and gently spread it across the top.
- Flip the patties and cook for another 1–2 minutes. The sauce will caramelize slightly as the second side cooks.
- Add a slice of cheese to each patty right after flipping so it melts as the burger finishes cooking.
- To assemble: Start with the bottom bun and spread on a layer of the reserved smashburger sauce.
- Add lettuce and tomato slices—placing toppings on the bottom helps keep the burger more stable and intact.
- Stack two cheesy patties on top. Finish with pickles, sautéed onions, and the top bun.
