Beef burger in a gluten free bread roll

Name: Beef burger in a gluten free bread roll
Yield: 10
Ingredients: 225.0g Rice flour; 212.0g Potato Starch; 94.0g Tapioca Flour; 94.0g Cornflour; 7.0g Xantham gum; 15.0g Yeast; 5.0g Salt; 12.0g Caster sugar; 2.0ml White wine vinegar; 500.0ml Water; 5.0ml Vegetable oil; 1.2kg Rump steak; 300.0g Chuck steak; 5.0g Black peppercorns- Ground; 150.0ml HELLMANN'S Light Mayonnaise 10L; 150.0g Tomatoes- Sliced; 150.0g Red onions- Sliced; 0.0 Oakleaf Lettuce X 150g

Beef burger in a gluten free bread roll – recipe

A firm lunch or dinner favourite, either as a plated offer or as a grab and go. The added benefit being the use of a gluten free milk bun. The burger can be finished with any salad garnish you prefer. The meats can be changed to create either chicken or lamb alternatives. Best with HELLMANN'S.

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Gluten Free Bun:

Rice flour 225.0 g
Potato Starch 212.0 g
Tapioca Flour 94.0 g
Cornflour 94.0 g
Xantham gum 7.0 g
Yeast 15.0 g
Salt 5.0 g
Caster sugar 12.0 g
White wine vinegar 2.0 ml
Water 500.0 ml
Vegetable oil 5.0 ml

To prepare the burger:

Rump steak 1.2 kg
Chuck steak 300.0 g
Black peppercorns- Ground 5.0 g
HELLMANN'S Light Mayonnaise 10L 150.0 ml
HELLMANN'S Light Mayonnaise 10L
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Bidfood

Brakes

Product Specification
Tomatoes- Sliced 150.0 g
Red onions- Sliced 150.0 g
Oakleaf Lettuce X 150g

Spring

Main courses

Beef

Pub Food

Gluten Free

Contract Catering

Barbecue

Snacks

Summer

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Preparation

Gluten Free Bun:
- In the bowl of a stand mixer, combine the flours, xanthan gum, salt, sugar and yeast, mix well.
- Add most of the warm water, plus the vinegar and oil.
- Beat on low to start and then increase the speed for about 3 min. to form a soft, smooth and sticky dough.
- Scrape the mixture down from the sides a couple of times during the mix. Add a little more more water if the dough seems a little dry: it should be softer and wetter than normal dough. Do not flour the surfaces with flour, instead use oil.
- Divide the dough into 10 oiled muffin tins (aiming for the size you wish the burger to be) filling the muffin tin until two thirds full.
- Coat the top of each of the buns with oil and dust with gluten free flour.
- Preheat the oven to 190°C. bake for about 20 min., until golden on top and hollow if tapped.
- Remove and cool slightly before removing from the muffin trays onto a cooling rack.
To prepare the burger:
- Mince the rump and chuck steak on a coarse setting.
- Mix the minced steaks with the salt and pepper and form into 10 even sized patties.
- Cover and refrigerate until required.
- Grill the burger until the meat is throughly cooked, meanwhile cut and toast the buns.
- Spread a portion of HELLMANN'S Light Mayonnaise onto the bottom layer of the bun and then the lettuce.
- Place the cooked burger on top of the lettuce then add the sliced tomato, red onion and top with the top of the bun.
Disclaimer:
It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.