Summertime Grillin' - Burgers - Celiac Disease
May 30 2010

Summertime Grillin' – Burgers

I don’t know about you, but Memorial Day weekend always signals the start of summer for me. The weather is starting to warm up, or has been for a while. The high is 87 today in Ohio, which is abnormally hot for us in May. The last thing I want to do is heat up the house by cooking inside. Enter: grilling.

While I enjoy grilling all kinds of food, I have to say that I think the burgers rank up there as one of my favorite things to grill. Vegetables & salmon are a close second & third. I usually use ground turkey for our burgers, but every once in a while I will use some lean ground beef. The sky is the limit on seasonings. I even found a recipe for adding applesauce to burgers! This Apple Maple Turkey Burger recipe from the Food Network has definitely piqued my curiosity.

One of my favorite ways to do burgers on the grill is to make Inside Out Burgers (not to be confused with burgers from In-N-Out Burger, which happen to be gluten-free without the bun; I hear the fries are awesome!).


Inside Out Burgers

1 – 1.5 pounds ground beef (or half ground turkey)
1/2 cup shredded cheddar cheese (I used hot pepperjack)
1 1/2 tsps paprika
1 TBSP worchestershire (I use Lea & Perrins – Gluten-free)
1/4 tsp pepper
1/2 tsp salt

I mixed all ingredients, except the cheese, together in a bowl. I then formed thin patties and placed a bit of cheese on each patty, then another small patty on top. I sealed those patties around the cheese.

**you could add any number of things to the inside mix….bacon, olives, spinach….anything you like.

Check out the inside:

inside out burger

A few tips about these burgers. First, don’t press them down with the spatula or you will use all of your yummy goodness from inside. Yes, that is the voice of experience talking. Second, don’t use the George Foreman grill for these. Or, if you must, don’t close the top on the burger. Again, you will lose your fillings. The best place to cook these is on the grill outside, if you can. If outdoor grilling is not an option, consider browning the outsides in a frying pan and then finishing off in the oven. Set the burger on a rack of some sort inside the pan – a cooling rack will work fine. This allows some of the fat to drain away while the burger cooks, similar to what happens on the grill.

To complete your meal, add some roasted corn on the cob, grilled packet potatoes and a freshly tossed salad. What is your favorite food to grill?

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Tiffany Janes says:

    I love to put bacon and bleu cheese in the burgers….artery clogging but oh so fabulous!

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