Terri’s Gluten Free Beef and Chilly Open Burgers
1kg of beef mince
2 whole eggs
1/4 Coconut Oil
1/2 Cup Gluten Free Rice Breadcrumbs
1 medium onion finely diced
3 cloves of crushed garlic (or 1 teaspoon of garlic paste)
1 teaspoon of Gluten free baking powder
1 teaspoon of finely chopped fresh mint
a few shakes of All Purpose Spice
a sprinkle of dried Oregano
a sprinkle of black pepper
a few shakes of chilly flakes (depending on how hot you want them), optional
- Place all ingredient in a large mixing bowl and combine thoroughly.
- Using a tablespoon, scoop a portion of mince out (about 50g) and roll into a ball, flatten slightly.
- BBQ patties
Makes approx 20 patties
HINT: You can bulk store this! Once you have made the patties, before cooking them, you can layer onto freezer paper and freeze flat for future use. That way you simply take it out of the freezer and place in fridge to defrost, when you need it, and then all you have to do is BBQ it.
HINT: Add the chilly flakes last so that you can set aside some mixture for the kids if they don’t like it spicy.
HINT: Can also use this mixture to make meat balls with salsa sauce or skinless sauces, or breakfast patties
SERVE WITH: rind less short bacon, eggs, onions, lettuce, tomato, beetroot, grilled red capsicum, and tzatziki dip (and if you absolutely have to, Gluten free bread rolls)
Great for people with Coeliac Disease or Gluten Intolerance