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Gluten Free Bun:

  • Rice flour 225 g
  • Potato Starch 212 g
  • Tapioca Flour 94 g
  • Cornflour 94 g
  • Xantham gum 7 g
  • Yeast 15 g
  • Salt 5 g
  • Caster sugar 12 g
  • White wine vinegar 2 ml
  • Water 500 ml
  • Vegetable oil 5 ml

To prepare the burger:

  1. 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.
  2. 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.

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