The thing is (there's always a thing when you're gluten free) barbecues can be an absolute gluten-filled nightmare. Rusk in sausages, breadcrumbs in burgers, soya sauce in marinades, all served on a bread roll – it's not ideal. Even if you do bring your own GF food to the party, you have to be vigilant about how it's cooked. Whack your steak on the grill where a sausage was cooking, and you've got yourself some quality cross-contamination right there. I've been horribly ill after someone just used the same tongs to turn my food as well as everyone else's.
- 4 thin slices of pancetta
- ½ large onion, finely chopped
- 500g minced beef (don't use lean beef, 20% fat is ideal)
- 1tbsp Henderson's Relish (or gluten free Worcestershire sauce)
- 1 tbsp tomato ketchup
- ½ tsp dried chilli flakes
- salt, to taste
- 4 slices of mozzarella (or small handfuls of grated cheese of your choice)
- Fry the pancetta in a dry pan until it's crispy. Chop into little pieces.
- Using the fat left from cooking the pancetta, gently fry the onions until they're soft and golden.
- Let the pancetta and onion cool to room temperature, then add to a bowl with the mince, Henderson's relish, ketchup and chilli flakes. Mix well to combine.
- At this stage, I like to fry a tiny amount in a pan to check the seasoning. Remember that the pancetta and Henderson's are salty, you don't want to add too much extra salt without tasting it. If it needs salt, add it and mix again to evenly combine.
- Divide the mixture into eight.
- flatten one eighth of the mince into the general size you want your burger to be. place a slice of cheese on top and sandwich it with another eighth of mince.
- Shape your burger, taking care to seal the sides and any gaps where the cheese shows through. Wrap your burger tightly in cling film and pop in the fridge until you're ready to cook them.
- Repeat for the other three burgers.
- Cook them on a barbecue, or in a griddle pan, for about 5 minutes, depending on how thick they are. You want them to be cooked all the way through (no pink bits) and hot enough in the middle for the cheese to melt.