Gluten-Free Recipes: Burgers and Sandwiches - dummies

Gluten-Free Recipes: Burgers and Sandwiches

By Nancy McEachern

No need to settle for a PB&J or a takeout burger when you want a great gluten-free sandwich. With a few extra minutes and ingredients, you can make a restaurant-quality burger or sandwich in your apartment and if you’re in a dorm and have an electric grill or panini maker, you’re in business!

Mozzarella Burger

Prep time: 5 minutes

Cook time: Less than 15 minutes

Yield: 1 serving

3 ounces lean ground beef

1/8 teaspoon garlic salt

1/4 teaspoon Italian seasoning

1-1/2 tablespoons shredded mozzarella cheese

1 gluten-free hamburger bun

1 tablespoon tomato sauce

  1. Add the ground beef, garlic salt, and Italian seasoning to a small bowl. Mix the meat and spices together with your hands. Form it into a patty about 1/2 inch thick and a little larger than your bun’s diameter.

  2. Heat a small skillet over medium-high heat. Add the hamburger patty to the hot skillet.

  3. Cook the patty 3 to 5 minutes, flip it over, and cook it an additional 3 to 4 minutes for a well-done burger. During the final minute or 2 of cooking, top the patty with cheese.

  4. While the cheese is melting, heat your gluten-free bun in the microwave on high for about 20 seconds (if frozen) or 10 seconds (if thawed).

  5. Place the burger on the bottom half of the bun and spread the tomato sauce on the top bun. Join the two halves and enjoy.

Per serving: Calories 473 (From Fat 211); Fat 24g (Saturated 6g); Cholesterol 40mg; Sodium 318mg; Carbohydrate 42g (Dietary Fiber 2g); Protein 22g.

Classic Egg Salad Sandwich

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 2 servings

2 eggs

1 celery stalk, diced

1-1/2 tablespoons Greek yogurt or mayonnaise

1/4 teaspoon garlic salt

1/4 teaspoon black pepper

4 slices gluten-free sandwich bread

2 large lettuce leaves

4 tomato slices

  1. Boil the eggs for 10 minutes. Cool, peel, and chop them.

  2. In a medium bowl, combine the chopped eggs, celery, yogurt, garlic salt, and pepper.

  3. Toast four slices of gluten-free bread. Assemble two sandwiches, topping the toast with the egg mixture, lettuce, and tomato.

Per serving: Calories 373 (From Fat 162); Fat 18g (Saturated 3g); Cholesterol 187mg; Sodium 232mg; Carbohydrate 43g (Dietary Fiber 2g); Protein 10g.

Pilgrim Turkey Cranberry Panini

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 1 serving

2 teaspoons butter

2 slices gluten-free sandwich bread

1 tablespoon Dijon mustard

1 tablespoon canned cranberry sauce

2 slices provolone cheese

3 thin slices turkey breast

5 spinach leaves

  1. Spread butter on one side of each slice of bread. Heat a medium skillet over medium heat. Place one slice of bread butter-side down in the skillet.

  2. Spread mustard and then cranberry sauce on the side of the bread that’s facing up in the skillet.

  3. Layer one slice of cheese, all the turkey, all the spinach, and the second slice of cheese on the bread in the skillet.

  4. Top with other bread slice, butter-side up.

  5. Heat until the underside of the sandwich is toasted and the cheese begins to melt, about 3 minutes. Flip the sandwich over and repeat on the other side, pushing down with a spatula to flatten the sandwich.

Per serving: Calories 659 (From Fat 335); Fat 37g (Saturated 16g); Cholesterol 95mg; Sodium 961mg; Carbohydrate 51g (Dietary Fiber 3g); Protein 32g.