Summer is hotting up and with the BBQ season in full swing DS-gluten free have developed some delicious recipes for burgers. People suffering from coeliac disease, or a gluten and wheat allergy or intolerance, will know BBQ’s hosted by friends or family members can be a real nightmare. Not only is cross contamination a real concern but very importantly there’s the question of “Well what can I eat?!”

These gluten and wheat free burger recipes are bound to taste delicious and keep those coeliac symptoms at bay, we’ve also added a veggie alternative for the non-meat eaters! For further advice on avoiding gluten contamination please visit our coeliac help and advice section.

Why not accompany the burgers with a delicious gluten free pasta salad, some DS-gluten free Garlic Bread and tasty jacket potatoes.

Don’t forget dessert! We have some great gluten free summer recipes including Lemon Meringue Pie, Summer Pudding and Ginger Glazed Pineapple Wedges.

Pick your favourite recipes from the ones listed below:

Lamb Burgers with Mint and Redcurrant Jelly

Lamb is one of the most flavoursome of meats when cooked on the BBQ. We’ve combined it with redcurrant jelly to add a touch of sweetness.
Serves 4
Preparation time: 15 minutes
Cooking time: 20 - 24 minutes

Ingredients

1 slice DS-gluten free Brown Multigrain Loaf, made into breadcrumbs
500g minced lamb
1 small red onion, finely chopped
1 garlic clove, finely chopped
2 tbsp fresh mint
2 tsp redcurrant jelly
1 tbsp tomato puree
1 small egg, beaten
Sea salt and cracked black pepper
 
Cucumber Raita

2 tbsp fresh mint
5cm (2 inch) cucumber, diced
150ml natural yogurt
Cracked black pepper

Method

1. Place the breadcrumbs, mince, onion, garlic and mint into a bowl and mix well. Add the redcurrant jelly, tomato puree, egg and seasoning. Bind together with a fork.
2. Shape into 4 thick or 8 thin burgers, either in a burger press or by pressing firmly into balls and flattening with the hands.
3. To cook, either place on a heated greased griddle pan or on the BBQ for 7 minutes on each side if thin, 10 – 12 minutes if thick or until completely cooked through.
4. To make the Raita: Combine the yogurt, mint and cucumber. Turn into a serving dish and top with cracked black pepper to serve.
5. Serve the burger topped with the Raita dressing in a DS-gluten free Soft White Roll or Rustic Roll.


Mexican Pork Burger

Don’t worry about this recipe being too spicy! It has a nice kick without losing the flavours, however, if you prefer to increase the hotness, add more spice and a fresh green chilli to the side salsa.
Serves 4
Preparation time: 15 minutes
Cooking time: 20 - 24 minutes

Ingredients

1½ slices DS-gluten free White Sliced Loaf, made into breadcrumbs
500g pork mince
1 shallot or ½ small white onion, peeled and finely diced
½ tsp chilli powder
1 tsp cajun spice
2 cloves garlic, crushed
2 tbsp fresh coriander, chopped
2 tsp lemon juice
1 tbsp tomato puree
1 egg, beaten
Sea salt and cracked black pepper

Tomato Salsa

8 cherry tomatoes, chopped
¼ red onion, sliced
2 tbsp coriander, roughly chopped
1 small green chilli, deseeded and finely chopped (optional)

50g mature cheddar cheese

Method

1. In a large bowl mix together the breadcrumbs, minced pork, onion, garlic, spices and herbs until all the ingredients are blended together.
2. Add the lemon juice, tomato puree and egg and season. Bind the mixture together with a fork.
3. Shape into 4 thick or 8 thin burgers, either in a burger press or by pressing firmly into balls and flattening with the hands.
4. To cook, either place on a greased griddle pan or on the BBQ. Cook for 7 minutes per side for thin burgers and 10–12 minutes per side for thick burgers. Ensure the burger is cooked through, if not, return to the heat until cooked.
5. For the tomato salsa: mix all of the ingredients together, season with salt and black pepper and set aside.
6. Serve the burger topped with grated cheese and tomato salsa in a DS-gluten free Soft White Roll.


Thai Style Turkey Burger

Using turkey mince to make burgers is a healthier option. This recipe has a lovely zingy lime flavour with a ginger and chilli kick, something a bit different for the BBQ.
Serves 4
Preparation time: 10 minutes
Cooking time: 20 - 24 minutes

Ingredients

1½ slices DS-gluten free White Sliced Loaf, made into breadcrumbs
500g turkey mince
2-3 spring onions, thinly sliced
½ tsp chilli flakes or 1 fresh red chilli, deseeded and finely chopped
1 lime, zest and juice
2 cloves garlic, crushed
2.5cm (1 inch) fresh ginger, peeled and grated
2 tbsp fresh coriander, chopped
1 tbsp gluten free soy sauce
1 tbsp sesame oil
1 egg, beaten

Method

1. In a large bowl mix together the breadcrumbs, turkey mince, spring onions, chilli lime zest, garlic, ginger and coriander until all the ingredients are blended together.
2. Add the lime juice, soy sauce, sesame oil and egg and bind together with a fork.
3. Shape into 4 thick or 8 thin burgers, either in a burger press or by pressing firmly into balls and flattening with the hands.
4. To cook, either place on a heated greased griddle pan or on the BBQ. Cook for 7 minutes per side for thin burgers and 10-12 minutes per side for thick burgers. Ensure the burger is cooked through, if not, return to the heat until cooked.
5. Serve with a cucumber relish or gluten free sweet chilli dipping sauce and DS-gluten free Soft White Rolls or Rustic Rolls.


Bean Patties with Coriander and Chilli Yoghurt

Vegetarian don’t need to miss out, these savoury patties can be prepared in advance and are complemented perfectly by the yoghurt dressing, which has a bit of a kick!
Serves 2
Preparation time: 15 minutes
Cooking time: 12 minutes

Ingredients

50g (2oz) DS-gluten free Multigrain Sliced Bread made into breadcrumbs
15mlsp (1 tbsp.) olive oil
4 spring onions – topped and tailed
½ green chilli - deseeded and finely chopped
½ yellow pepper – deseeded and finely chopped
5mlsp (1 tsp.) ground coriander
410g tin mixed beans or mixed beans and pulses –coarsely mashed
30mlsp (2 tbsp.) fresh coriander – chopped
Dressing
85ml (3floz) soya plain yogurt
½ small green chilli – deseeded and chopped
15ml (1 tbsp.) fresh coriander – chopped

Method

1. Heat 1 teaspoon of the olive oil in a frying pan and add spring onions, chilli, yellow pepper and coriander, fry until soft and golden, add the beans and coriander.
2. Place the breadcrumbs on a plate, divide the bean mixture into 4 sections, pat into burger shapes and coat in the breadcrumbs.
3. Heat the remaining oil in the frying pan, place in the bean burgers and fry for 8 minutes turning after 4 until golden brown.
4. Place all the dressing ingredients in a bowl and combine together.
5. Serve the patties with the dressing and a sweet potato and carrot mash


Cooks tip: To get a true flavour of ground coriander, dry fry coriander seeds and grind with a pestle and mortar

We’d love to hear about your gluten free BBQ’s, let us know any tips or recipes by commenting below!






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