Many bakeries are now creating great-tasting gluten-free buns, so you don’t need to give up burgers. Or, for an unexpected presentation, place the burgers atop mashed potatoes mixed with a big handful of fresh dill.

Ingredients

  • Gluten-free mayonnaise, cup (3 fl oz/80 ml)
  • Gluten-free Dijon mustard, 5 tablespoons ( oz/75 g)
  • Fresh dill, 5 tablespoons (½–¾ oz/20 g) minced
  • Fresh lemon juice, 1 tablespoon plus 1 teaspoon
  • Kosher salt and freshly ground pepper
  • Prepared coleslaw mix, 1 bag (8 oz/250 g)
  • Green onions, 3, minced
  • Ground turkey, lb (20 oz/625 g), preferably dark meat
  • Olive oil
  • Toasted gluten-free buns, 4, or Quick Mashed Potatoes, mixed with 2 tablespoons chopped fresh dill

Method

  1. In a small bowl, combine the mayonnaise, 3 tablespoons of the mustard, 2 tablespoons of the dill, and 1 teaspoon of the lemon juice to make a sauce. Season to taste with pepper. In a large bowl, combine the coleslaw mix, ¼cup (2 fl oz/60 ml) of the sauce, the remaining 1 tablespoon lemon juice, and one-third of the green onions and toss to coat. Season to taste with salt and pepper.
  2. In another large bowl, combine the ground turkey, remaining 2 tablespoons mustard, 3 tablespoons of the dill, the remaining green onions, ¾ teaspoon salt, and a generous amount of pepper. Mix gently. Form the mixture into 4 patties, each about ½ inch thick. Using your thumb, make an indentation in the center of each patty.
  3. Heat a large frying pan over medium heat; brush with oil. Add the patties and cook until browned and cooked through in the center, about 5 minutes on each side.
  4. Place the bun bottoms on 4 plates or spoon the potatoes in the center of 4 warmed plates. Top each with a patty and a spoonful of sauce. Spoon the coleslaw on top of the patty or alongside the potatoes, place the bun top, if using, over the slaw, and serve right away.

Loading
Loading
Loading