Ranch Burgers {Gluten Free, Dairy Free}

I know, two recipes in a row? It won't happen again, I promise :)

Yesterday I posted the onion rings I made, and mentioned the ranch burgers I served them with. I'm sure the picture wasn't super helpful in explaining what our version of a ranch burger is, so I'll explain.

Mr M used to season our hamburgers with a mixture of spices and such, which usually included tamari sauce (gluten free soy sauce) and worcestershire sauce. Both contain soy, though, and are no longer on the approved foods list.

So what to add to our burgers?

We came up with the idea of adding powdered ranch mix to the meat. Ok, maybe we saw the idea somewhere, but I'm not sure where. In any case, it sounded like a good idea, but then we needed a dairy free ranch mix that would still taste similar to "real" (i.e., Hidden Valley) ranch.

Then I remembered seeing a recipe on a blog I follow for dairy free mock ranch dressing.

Since we use the recipe as she wrote it, I'll refer you back to her blog for the recipe. I like to mix up a double or triple batch so it's ready whenever I want to use it.

Ranch Burgers

1lb burger (beef, elk, etc)
1-2 tbl dairy free ranch mix

Sprinkle the dry mix over the burger (I just eyeball how much I think will be good- more will give a stronger, yummier flavor), then mix well to incorporate the mix into the meat. Form into patties and toss 'em on the grill.

When done, serve with grilled veggies and some gluten free onion rings.

LMS isn't fond of lettuce, so we don't usually wrap our burgers in lettuce, but that is always an option. We also don't add any other toppings (not that there are many that we could actually eat) because the ranch mix gives such a good flavor to the meat that we don't need additional condiments, though Mr M likes to melt some cheese on his. And we just use a fork to eat it- less messy that way :)

This recipe is gluten free, dairy free, egg free, corn free, peanut free, nut free, coconut free, soy free, and {of course} free of tomatoes, potatoes, peppers, sorghum, tapioca, and shellfish. Always check labels before using to make sure the ingredients and/or manufacturing conditions haven't been changed.

Gluten Free Onion Rings

It's been years since I've had onion rings, and lately I've been thinking I'd like to make some. After doing some searching, I found a recipe here that looked pretty straightforward and simple. I did have to change some of the spices, but I think the result tasted great. Though I did remember part of the reason why I haven't had onion rings in so long (aside from the whole gluten free thing). All the oil in fried foods doesn't agree with my stomach :(

This recipe makes onion rings that are coated in a nice, light tempura-like batter. Yum!

Gluten Free Onion Rings

adapted from anaseidel.com

1 cup rice flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1- 1 1/2 cups water

1 large vidalia (sweet) onion, peeled and cut in thick rings, then separated

Mix the dry ingredients, then add 1 cup of water. Mix and add more water if needed. (I used 1 1/4 cups of water) Batter should be on the thin side. 

Let the batter sit for 5 minutes.

Heat some oil in a pot over medium heat.

After the batter has rested for 5 minutes, place some onion rings in the batter and turn them over to coat them.

Let the excess batter drip off (I used a fork), then carefully place in hot oil.

Turn once to allow even browning, then remove from oil and drain on paper towels.

Repeat with remaining onion pieces and batter.

Enjoy!

I served the onion rings with ranch burgers (recipe tomorrow!) and grilled veggies. Yum!

Gluten Free Onion Rings

adapted from anaseidel.com

1 cup rice flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1- 1 1/2 cups water

1 large vidalia (sweet) onion, peeled and cut in thick rings, then separated

1. Mix the dry ingredients, then add 1 cup of water. Mix and add more water if needed. (I used 1 1/4 cups of water) Batter should be on the thin side. 

2. Let the batter sit for 5 minutes.

3. Heat some oil in a pot over medium heat.

4. After the batter has rested for 5 minutes, place some onion rings in the batter and turn them over to coat them.

5. Let the excess batter drip off (I used a fork), then carefully place in hot oil.

6. Turn once to allow even browning, then remove from oil and drain on paper towels.

7. Repeat with remaining onion pieces and batter.

8. Enjoy!

This recipe is gluten free, dairy free, egg free, corn free, peanut free, nut free, coconut free, soy free (depending on the type of oil you use to fry the onion rings- be sure to check the label), and {of course} free of tomatoes, potatoes, peppers, sorghum, tapioca, and shellfish. Always check labels before using to make sure the ingredients and/or manufacturing conditions haven't been changed.