Gluten Free Veggie Full Cheeseburgers

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I’m going to start off by saying I’m not actually allergic to gluten. But my mom and grandma are, so I do like to play around with gluten free options.

I’ve been making these burger for a while and we all love them! I use half a pound of ground beef or turkey and half a can of beans (I like black beans) and the next night – or the night before – we use the other half for tacos. The nice thing about these is you can really put in whatever you have in the fridge! I usually use rice (pink Himalayan is my favorite!) instead of bread crumbs, making them gluten free. This time I used couscous which is a pasta, so it does have gluten, but you get the picture :)

Here’s how I made mine:

Start with 1/2 pound ground beef, 1/2 can of black beans, about 1 cup cooked couscous, and 1 egg.

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Add a couple handfuls of shredded cheddar, a cup or so of frozen spinach, some parsley, garlic salt, onion powder, dry mustard, smoked paprika, and any other spices you like. How much of the spices you add depends on your own taste. Do keep in mind if you’re going for gluten free, any spice that says “smoked” usually has gluten in it. You can also leave out the cheese if you want regular burgers or dairy free. Like I said, you can add in anything you have in the fridge! Shredded carrots or zucchini, mushrooms, different cheeses, spices, beans, or grains.

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Mix together and form into patties with a slight indent in the middle – this helps them cook evenly. This made seven burgers, but it all depends on how much of everything you put in.

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Set on a greased pan and bake at 375* for about 15-20 minutes, depending on how rare you like them.

This is why I put the cheese in the mixture:

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It ends up so melty and gooey with some crispy parts on the edges – yum!

Serve on a bun – you can use a gluten free bun, or none at all – I used half a ciabatta roll from Costco for these ones – and enjoy!

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