Juicy Gluten-Free Meatloaf Burgers
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These Gluten-Free Meatloaf Burger are thick, juicy and loaded with flavour. Wedge this meaty extravagance in your burger bun and you’ll satisfy the hungriest of appetites. You can cook on the hob, under the grill or on the BBQ and I’ll share topping ideas galore.
These are the juiciest burgers I have in my repertoire and even though they are a little bit more effort than my super simple Smash Burgers, they are certainly worth the industry.
Meatloaf Burgers are like mini versions of your favourite meatloaf; loaded with itty bitty vegetables, beef, sausage (a secret meaty ingredient which I’ll reveal below) and seasoning for rich flavour. They are also gluten-free as we are using crushed cashews instead of breadcrumbs.
These burgers are so good that you don’t even need to squidge it between a bun, they are good naked with chips and salad.
Why You’ll Love These Gluten-Free Apple Muffins
- Burger made with all your favourite signatures of a little mini meatloaf.
- A different way to serve meatloaf and made into burgers for quick cooking.
- Softer than regular burgers.
- Tender and juicy burgers thanks to our choices of meat, the softened vegetables and the cashews which hold onto the meat juices.
- Faster than regular meatloaf – they don’t need ages in the oven, they cook quite quickly on the hob or under the grill.
- Egg-free. We don’t need eggs to hold our burgers together.
Ingredients Needed
Beef mince. I recommend buying a beef mince with at least 15% fat which will help keep your burgers tender without being greasy.
Pork sausages. Use the best quality pork sausage or sausage meat you can from the butcher. Ones which are preferably higher in meat content. The sausage really helps to hold the burgers together but to keep this recipe gluten-free you need to use gluten free sausages.
Chicken livers. Okay, this is my secret ingredient of the burgers. It makes them so juicy and rich with meaty flavour. The flavour isn’t overpowering but if you are really not a liver fan then you can just use more sausage meat instead.
Vegetables. We are using a mixture of onion, celery, red pepper and garlic, diced very small and cooked off and caramelised before adding to the burger.
Cashews. Use finely ground cashews (which you can pulse in the food processor) in lieu of breadcrumbs here. They bring a mild nutty flavour which goes well with everything else going on in the mix. They add body and help hold the burgers together without adding a ‘bounce’. I like to use them for their density and richness but if you want a more traditional texture to your burgers then you can use gluten-free breadcrumbs.
Herbs and spices. We use a mix of fresh parsley, ground cumin and ground nutmeg to just add a grassy freshness and warming depth.
Olive oil. This is just used to cook the vegetables initially. To cook the burgers you might need a tiny amount in the pan – depending on which pan you use.
Seasoning. Let’s not forget our salt and pepper.
How To Make Gluten-Free Meatloaf Burgers
For the full recipe visit the recipe card below.
- Fry the onion, celery, red pepper, garlic in olive oil on a low heat for until completely softened. Leave to cool.
- Place the cashews in the food processor and blitz for 30 seconds or so until they resemble breadcrumbs. Set aside.
- Squeeze the sausage meat out of its casing then place in a large mixing bowl with the beef mince, chicken livers, cashew crumbs, parsley, spices and salt and pepper.
- Mix together to with clean hands to form four patties.
- Place the burger patties in the fridge for 30 minutes to rest.
- Cook your burgers in one of the following ways below and serve with or without a bun, with toppings and sides of your choice.
Oven-Baked Meatloaf Burgers
Place the patties on a large baking tray lined with baking parchment. Bake for 20-25 minutes in an oven pre-heated to 200°C / 180°C fan assisted / gas mark 6 / 400°F, turning halfway through.
Pan-Fried Meatloaf Burgers
Heat a cast iron skillet on medium high until hot. You can add a small splash of olive oil if you need to. Add the burgers to the centre of the pan then cook for 5-6 minutes on each side.
Barbecue Meatloaf Burgers
Pre-heat the barbecue grill until hot. Lightly oil the cooking grate then place the chilled burger patties on top and cook for 5-6 minutes each side, turning halfway through.
Tips and Troubleshooting
Cooking the vegetables off before adding to the meat will help them release their moisture so the burgers will hold together better. Plus it gives a deeper caramelised flavour.
Weigh each burger patty to ensure they are of equal size. It will help them cook evenly if they are all the same thickness.
It depends on what pan you are cooking your burgers on as to whether they need olive oil. A good non-stick pan won’t. I often use just a tiny drizzle just to avoid it sticking. Don’t turn the burger patties over until the bottom of the burger is completely cooked and then it will release naturally from the pan.
To ensure the burgers are fully cooked on the inside you can check the temperature using a digital thermometer. The meat should be at 70°C (158°F).
These burger should not be dry but just in case they are it is a simple case of overcooking.
If your burgers are falling apart then either your mixture was too dry or too wet (I know very helpful). You’ll know as you’re handling the patties though if they are too wet. You can add more cashews to soak up the juices if you are worried.
Try cooking a tiny little burger if you want to test how well it holds together before you cook them all off as then you can adjust as needed.
If the patty is too dry then you can add a little bit of egg to combine.
FAQs
You can certainly use an alternative to breadcrumbs but some sort of filler is needed to trap in the meat juices just like a traditional meatloaf. This recipe uses ground cashews instead of breadcrumbs.
This recipe uses beef mince which has a good amount of fat and sausage meat. This moisture helps to hold our burgers together without making the mixture too wet and the ground cashews trap the moisture keeping the whole thing together with ease and no crumbliness.
I recommend freezing the burger patties before you cook them to avoid them going dry in the freezer. Shape the burgers as instructed then store in an airtight container in the freezer for up to two months. For extra protection you should wrap each patty in cling film (plastic wrap). Thaw overnight in the fridge before cooking as per the recipe.
You can prepare and shape the patties and keep them in the fridge in an airtight container for up to 24 hours before cooking them.
Burger Toppings
Shop based condiments often have hidden gluten ingredients. Check your labelling before buying or make your own toppings using my tried and trusted recipes:
BBQ Sauce. I haven’t offered adding a tomato or BBQ glaze to this recipe so you can customise it how you like in your burger. My favourite is this five-minute BBQ sauce from scratch.
Buffalo Burger Sauce. This quick to make burger sauce has a little kick (but not enough to put off the kiddos I can testify) thanks to a nod to Franks. It’s sweet, rich and the pefrect topping for your burger.
Bread and Butter Pickles. These easy cucumber pickles are a lovely traditional topping for our burger. These are simple to make and last for a couple of weeks in the fridge.
Courgette Relish. This is a bit different but has all the hallmarks of a gorgeous courgette (zucchini) pickle. So easy to make and goes with everything – burgers in particular.
Cheese. A slice of cheese over your burgers is an ideal indulgence. Just go with your favourite, whether it’s American cheese, cheddar or gouda for extra cheese pull. You can easily make these into Meatloaf Cheese Burgers.
What To Serve With Meatloaf Burgers
Gluten-Free Burger Buns. This burger bun recipe is ideal for gluten-free diets, they are soft, fluffy and hold together perfectly.
Gluten-Free Brazilian Cheese Rolls. When I worked at our local farmers’ market they guy who did the burgers there would bake up fresh Tapioca Cheese Rolls for his gluten-free customers. They are still the best burgers I have ever had. I wouldn’t have thought to pair these together but that’s my favourite way to serve these Meatloaf Burgers and what I used in all the photos here.
Crispy Potato Wedges. Such a classic accompaniment and I show how you can make these in the oven or the air fryer.
Coleslaw. This coleslaw is light and fresh and a perfect match for these rich burgers.
Chopped Salad. Making our burgers into a complete meal by adding a good helping of fresh veg. This crunchy chopped salad is a great accompaniment whether you are serving the burgers with or without the bun.
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Gluten-Free Meatloaf Burgers
Ingredients
- 1 tablespoon olive oil
- 1 small onion - diced very small
- 1 stick celery - diced very small
- 1 small red pepper - diced very small
- 1 clove garlic - crushed
- 50 g cashews
- 250 g beef mince
- 250 g gluten-free pork sausages - removed from their skins
- 50 g chicken livers - diced finely
- 1 tablespoon finely chopped fresh parsley
- ½ teaspoon ground cumin
- Pinch of ground nutmeg
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a medium sized pan over a medium heat. Add the onion, celery, red pepper and cook for about 10 minutes until completely softened. Add the garlic and cook for a further minute before removing from the heat and leaving to cool.
- Place the cashews in the food processor and finely grind on the pulse setting until they resemble breadcrumbs. Make sure not to process them too long or the oils will release and you’ll create a paste. Set aside.
- Squeeze the pork sausage meat out of its casing (if you are using actual sausages) then place in a large mixing bowl with the beef mince, chicken livers, cashew crumbs, parsley, spices and salt and pepper.
- Mix all the ingredients together with clean hands until evenly combined then shape to form four patties of equal size.
- Place the burger patties on a plate or tray and chill in the fridge for 30 minutes to help them firm up.
Oven-Baked Method
- Pre-heat the oven to 200°C / 180°C fan assisted / gas mark 6 / 400°F.
- Place the patties on a large baking tray lined with baking parchment.
- Bake for 20-25 minutes, turning halfway through until browned and fully cooked throughout.
Pan-Fried Method
- Heat a large frying pan on medium high until hot. You can add a small splash of olive oil if you need to – it depends on the pan but a good stainless steel pan or non-stick pan shouldn’t need it.
- Add the burgers to the centre of the pan then cook for 5-6 minutes on each side. You should probably be able to cook 2 burgers at a time.
BBQ Method
- Pre-heat the barbecue grill until hot then lightly oil the cooking grate.
- Place the chilled burger patties on the grate and cook for 5-6 minutes each side. Turning carefully halfway through.
- Check the burgers are cooked through using a digital thermometer. The internal temperature of the burgers should reach 70°C (158°F).
- Serve your burger with or without a bun, with toppings and sides of your choice.
Notes
- Pork sausage meat. Ensure the sausages are gluten-free.
- Beef mince. I recommend at least 15% fat content.
- Chicken livers. These add real depth of savoury meat flavour but I understand not everyone is a fan. If you really want to avoid them then just top up the different with more pork and beef.
- Make ahead. You can prepare and shape the patties and keep them in the fridge in an airtight container for up to 24 hours before cooking them.
- Freeze. Shape the raw burger patties as instructed then store them uncooked in an airtight container in the freezer for up to two months. Thaw overnight in the fridge.
- To serve: Gluten-Free Burger Buns, Buffalo Burger Sauce, Bread & Butter Pickles, Crispy Potato Wedges.
