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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!

Hamburger Mania

Since summer is just around the corner, I’ve been experimenting with hamburger recipes and I think it’s going well! The first recipe I tried was ground beef mixed with diced onions, Worcestershire sauce, egg, bread crumbs, etc. It reminded me of meatloaf. Don’t get me wrong, I like meatloaf, but not when I want a hamburger. It just wasn’t right. Then I decided to give my Dad’s simple yet delicious hamburger method a try. Ground beef patties seasoned with Lawry’s Seasoned Salt or a “Cajun” spice blend. (I like Tony Chachere’s.) Those were, of course, delicious but, I still wanted to come up with “My” hamburger recipe. Then I found some inspiration on a bottle of A1. We love A1 around here and between that and Worcestershire – I prefer A1. The burgers were juicy, thick, and flavorful. They were the best burgers J and I have ever made. Ever. I have to give J credit. He grilled them beautifully and I am very proud. Here is my current go-to hamburger recipe:

Hamburgers
makes 3 burgers

1 lb ground beef
1/4 c A1* steak sauce
Kosher salt
Freshly ground black pepper
Toppings as desired: cheese, lettuce, tomatoes, onions, etc.

Preheat an outdoor grill to medium-high heat. Place the ground beef in a large bowl and season to taste with salt and pepper. Lightly mix the beef with a fork. Add the A1 sauce and continue mixing with a fork until just combined. Form into three equal sized patties and, with your thumb, make an indention in the center of each patty. (This prevents them from bulging when grilled.) Grill the burgers about 7 minutes per side for medium.

*Original flavor A1 is gluten free. But always read the label – you never know when they might change something.

Hamburger - Grilled Vegetables w/ Vinaigrette - Old Fashioned Potato Salad

Hamburger - Grilled Vegetables w/ Vinaigrette - Old Fashioned Potato Salad

Yes, we use GF sandwich bread for a bun. It’s toasted, so it’s good. A warm, soft, gluten-free hamburger bun would be ideal, but I haven’t come across any. I haven’t come across any GF bread that’s soft and squishy, for that matter. Obviously we opted for cheese – we usually do. I’m a sucker for good ol’ American cheese but every once in a while we’ll change it up with Swiss or Pepper Jack.

Grilled Vegetables with Vinaigrette (inspired by Giada De Laurentiis – her recipe)
serves 3-4

2 large portobello mushrooms, cleaned and stems removed
1 large zucchini, sliced lengthwise in 1/4″ thick slices
1 large red bell pepper (or whatever color you prefer), sliced into four “flat” pieces
3-4 T olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
2 T balsamic vinegar
1 large clove garlic, minced
1 tsp minced fresh parsley
1 tsp minced fresh basil
1 tsp minced fresh rosemary

The grill - on a snowy day.

The grill - on a snowy day.

Preheat the outdoor grill to medium heat. Brush the sliced vegetables with olive oil and season with salt and pepper, on both sides. Place on preheated grill over indirect heat. Cook for about 5-8 minutes, turning occasionally. While the vegetables are cooking (or make ahead), whisk together the olive oil, balsamic vinegar, garlic, and herbs until well blended. Transfer the cooked vegetables to a platter and top with enough vinaigrette to coat (serve any leftover vinaigrette at the table.)

We grilled the vegetables along with the hamburgers. Since we usually only cook for the two of us, we’ve been trying to think of other things to grill so as not to waste the charcoal and space. (We have a wonderful Weber charcoal grill my parents so graciously gave to us a while back. The best part? It’s green!!! My favorite color…)

Old Fashioned Potato Salad (from Barefoot Contessa at Home)
serves 6-8

3 pounds small red or white potatoes
kosher salt
1 c mayonnaise (not all mayonnaise is GF – I like Duke’s, regular NOT light)
1/4 c buttermilk, milk, or white wine
2 T Dijon mustard
2 T whole-grain mustard
1/2 c chopped fresh dill (I substitute parsley)
freshly ground black pepper
1/2 c diced celery
1/2 c diced red onion

Place the potatoes and 2 T salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15-20 minutes, until tender but firm. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole grain mustards, dill/parsley, salt and pepper to taste. Set aside. When the potatoes are cool enough to handle (but still warm), cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, and a bit more salt and pepper, to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

I really love this potato salad. It’s not a traditional Southern potato salad (which is my favorite kind) but it’s full of flavor and crunch. I find that the recipe makes WAY more dressing than I need or use but I’ve never “let the salad sit” which Ina suggest will make the salad dry. In any case, I’d recommend either using more potatoes or making a bit less dressing – OR, better yet, think of some way to use the leftover dressing! I have not thought of anything…As I mentioned, I use parsley because I don’t especially like fresh dill and the parsley is a wonderful substitute.

Jerk Turkey Burger - Mango Slaw - Baked Beans

Jerk Turkey Burger - Curry Coleslaw - Baked Beans

Jerk Turkey Burgers with Curry Coleslaw (adapted from Food Network Magazine, April 2010)
serves 4

1 lb ground turkey
1 T jerk seasoning
1 small green apple, peeled and grated
1/2 c chopped scallions
1/4 c dried bread crumbs (Glutino is a good brand)
Kosher salt and freshly ground black pepper
1/4 c mayonnaise
2 T cider vinegar
2 tsp honey
1 T Indian curry powder
5 c shredded green cabbage (1/2 large head)
1-1 1/2 c shredded carrots (about 2 carrots)
olive oil

Preheat the grill to medium-high. Mix the turkey, jerk seasoning, apple, 1/4 c scallions, bread crumbs, salt and pepper in a large bowl using a fork. Form into four 1-inch thick burgers and with your thumb, make an indention in the center of the burgers. Refrigerate. Whisk together the cider vinegar, honey and curry powder in a large bowl. Add the mayonnaise and whisk until thoroughly combined. Add the cabbage, carrots, and remaining scallions, season to taste with salt and pepper and toss to coat. Cover and refrigerate. Lightly brush both sides of the burgers with olive oil and grill until browned and cooked through, about 5 minutes per side. Top the burgers with Pepper Jack cheese, if desired, and allow to melt. Serve with curry slaw on the side (or on top of the burger).

The original recipe calls for the slaw to go on top of the burger. I chose to eat mine on the side but J ate his burger with the coleslaw on top and he seemed to think it was pretty amazing. (I’m a hamburger purist. Cheese and mustard are usually the only toppings I want on my burger.) These burgers are really fantastic. FULL of flavor and actually very juicy. I haven’t had a lot of turkey burgers in my time, but I was sold on these. We love Jerk seasoning, though, so that might have something to do with it. Also, I want to try and explain the gloriousness of the curry coleslaw. I happen to love curry to begin with but I NEVER would have thought to season coleslaw with it! Oh my god, is it amazing. Spicy and sweet to the Nth degree. Crunchy and unmistakeably coleslaw. I – WE both just loved it! (It might even be good with some raisins thrown in, if that’s your type of thing…)

Baked Beans (short-cut version of my Dad’s recipe)

1, 28 oz can “Original” flavor Baked Beans (doesn’t matter which brand, just make sure they’re GF)
1/4 c yellow mustard
freshly ground black pepper

Combine all the ingredients in a medium sauce pan over medium to medium-low heat. Cover and simmer slowly until heated through, at least 10 minutes, stirring occasionally. Serve hot.

Y.U.M. I grew up eating baked beans this way – well, actually…Here’s how my dad usually makes them. He uses a bigger can of beans, like the next size up, and more mustard. He also adds diced onion (preferably Vidalia), I would guess about 1/4 c. Cover with foil and bake in a glass baking dish in a 350 degree oven until hot all the way through. I’ve also seen him heat it in the microwave (covered with plastic wrap), so whichever way you want is fine. They are the best “easy” baked beans, EVER!!! I bet truly baked beans, like baked for 3 hours or something, are to die for, but seriously, who has time for that?

So, those are the hamburger recipes I’ve been playing with. I hope maybe I’ve inspired you to break out the grill and celebrate the coming season!

9 May 2010 - 7:24 pm dad - i really enjoy your writing style. it is so comfortable! the recipes are fun to read and your recommendations for gluten-free stuff and why it is the best choice is helpful to your readers. and a million thanks to spending the weekend with mom. as of right now, sunday at 7:24:109 pm she has not called me back to tell me she is on the way home! can't trust her at all! love dad

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