Gluten-Free Cheeseburgers & Grilled Coleslaw
A modern take on gluten-free dinners off the grill.
Welcome to a fast, stress-free dinner. Created by the editors at America’s Test Kitchen, this recipe gets a delicious meal on the table within an hour. These perfectly juicy cheeseburgers are the ideal version of a grilled summer classic. Grilled Coleslaw adds a new twist to a favorite picnic staple.
Perfect Cheeseburgers with Easy Grilled Coleslaw Recipe
PREP & COOK: 60 minutes
MAKES 4 SERVINGS.
Eighty percent lean ground chuck is best for burger flavor but 85 percent lean works, too. Making a slight dimple in the center of each burger patty before grilling helps them cook to a perfectly even thickness. Don’t remove the core from the cabbage before grilling; it keeps the leaves intact on the grill.
1/2 head green cabbage (1 pound)
2 tablespoons fresh cilantro
1 + 1/2 pounds 80% lean ground chuck
Salt and pepper, to taste
2 tablespoons extra virgin olive oil
4 slices American cheese or dairy-free sliced cheese of choice
1/4 cup mayonnaise of choice
4 teaspoons cider vinegar
1 large tomato
1 small head green leaf lettuce (8 ounces)
4 gluten-free hamburger buns
1. Heat Grill
Turn all burners to high, cover and heat grill until hot, about 15 minutes. Leave all burners on high.
2. Prep Vegetables and Aromatics
While the grill heats, cut cabbage into 2 wedges. Mince the shallot. Peel and shred the carrot. Mince the cilantro.
3. Shape Burgers
Break meat into small pieces in a medium bowl, sprinkle with salt and pepper and toss lightly to mix. Divide meat into 4 equal portions. Working with 1 portion at a time, lightly toss from hand to hand to form a ball. Then gently flatten into ¾-inch-thick patties. Press the center of patties down with your fingertips to create a ¼-inch-deep depression in each.
4. Grill Cabbage
Brush cabbage wedges with oil and season with salt and pepper. Clean and oil the cooking grate. Place cabbage on the grill and cook, covered, turning as needed, until cabbage is lightly charred on all sides, 8 to 12 minutes. Transfer cabbage to platter and cover with aluminum foil.
5. Grill Burgers
Place burgers on the grill and cook, covered, without pressing, until well browned on one side, 2 to 3 minutes. Flip and continue to cook until burgers register 120° to 125°F (for medium-rare) or 130° to 135°F (for medium), 2½ to 4 minutes. Place 1 slice of cheese on each burger about 2 minutes before they reach desired doneness. Transfer to platter with cabbage, tent with foil and let rest.
6. Finish Dish
While burgers rest, whisk mayonnaise, vinegar and shallots together in large bowl. Slice cabbage thin, discarding core. Add cabbage, carrot and cilantro to mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Cut tomato into 4 slices. Separate lettuce leaves. Place burgers on bottom buns and top with tomato and lettuce. Serve with grilled coleslaw.
Each serving contains 873 calories, 53g total fat, 18g saturated fat, 2g trans fat, 176mg cholesterol, 783mg sodium, 47g carbohydrate, 10g fiber, 11g sugars, 53g protein, 20Est GL.
Each serving of coleslaw contains 134 calories, 9g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 10g carbohydrate, 3g fiber, 4g sugars, 2g protein, 3Est GL.
Recipe and photographs from Dinner Illustrated: 175 Meals Ready in 1 Hour or Less. Reprinted with permission from the editors at America’s Test Kitchen. Not all recipes in this cookbook are gluten-free but most can be easily adapted.