This week, I’m trying a few gluten-free recipes, as it’s Coeliac Awareness Week. Find out more on my last post here. Last night, I made these gluten-free burgers, which I paired up with McCains oven chips – delish!
I used normal rolls, but you’d obviously need to use gluten-free ones if you’re on a gluten-free diet. I adapted the recipe from this one from Jamie Oliver’s Ministry of Food, which, incidentally, I think is a great book – we use it all the time.
The recipe calls for 12 cream crackers, but I just swapped in 14 oat cakes, as they are a bit smaller than cream crackers. There are several kinds of oat cakes, I use Nairns, as some supermarket own brand oatcakes contain wheat. I use the normal ones as I don’t have a gluten intolerance, but coeliac suffered would need to use the special gluten-free version that you can find in the ‘Free From’ aisle of your supermarket.
Mr Oliver says to do it all by hand, but I used my food processor to firstly turn the oat cakes into crumbs, then mix up all the other ingredients. I even used parsley from our garden!
One of the great things about this recipe is that you can make the burgers any time, and leave them in the fridge until you’re ready to cook them. Great for busy parents as you can make them when your little ones are busy/asleep, and just cook them when it’s dinner time. The recipe makes six burgers, so I am freezing the leftovers, so they’re ready for a quick dinner another day.
I think this was a great success – the oatcakes gave a nice nutty flavour to the burgers and they held together really well when I cooked them. I’m looking forward to having the leftovers another day!