Gluten-Free Smashburgers (BEST EVER!)

a smashburger with bun and toppings on a white surface.

Meaningful Eats

Gluten-Free Smashburgers (BEST EVER!)

6 double smashburgers

Here are all my best tips for making the BEST Gluten-Free Smashburgers at home! I recommend toasting the GF buns before you start, using 80/20 meat and adding a little sauce to the burgers while cooking.

We love serving these with crispy blackstone potatoes and cucumber tomato salad.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 5

Total Time 25

Author Erin Collins

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.

Notes

Gluten-Free: Trader Joe's GF Buns are my go-to for this recipe. Or I have a gluten-free hamburger bun recipe for the perfect homemade option!

Dairy-Free: Use vegan butter to brush onto the buns for toasting. Exclude cheese from the toppings or use your favorite dairy-free cheese.

To Make-Ahead: The sauce can be stored in an airtight container in the fridge for up to 5 days ahead. The beef can be made into balls up to 1 day ahead and stored in the fridge. Option to prep desired toppings up to 2 days in advance and refrigerate as well.

To Store: Cooked patties will keep in an airtight container in the fridge for up to 4 days. Assembled smashburgers are best eaten fresh.

To Freeze: Uncooked beef balls can be frozen in a freezer bag or airtight container for up to 3 months. Cooked patties can be frozen in the same way. Thaw overnight in the fridge.

Nutrition