100% Homemade Hamburgers with Gluten-free Bun, Weird Fixings, and Chipotle Mayo
An entire meal made with the help of AI. I’ll let you know how it goes.
The red annotations are human; the blue is the prompt, and the rest is bot.
Gluten Free Bun:
Create a simple gluten-free hamburger bun recipe that can be done in less than 3 hours.
Ingredients:
1 1/4 cups warm water (around 110°F/43°C)
2 tablespoons active dry yeast
2 tablespoons sugar
2 tablespoons vegetable oil
1 cup rice flour
1 cup gluten-free oat flour
1 cup cornstarch
2 teaspoons xanthan gum
1 teaspoon salt
3 eggs
Sesame seeds for topping (optional
Instructions:
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes, or until it becomes frothy.
In a large bowl, combine the rice flour, oat flour, cornstarch, xanthan gum, and salt. Stir until well mixed. AKA, combine dry ingredients.
Add the frothy yeast mixture, vegetable oil, and two of the eggs (beat them first!) to the flour mixture. Stir until combined. The dough should be sticky but manageable.
If it’s SUPER sticky, as it may be, add more flour. You can add up to 6 T of additional flour with no ill effects.
With floured oiled hands, form the dough into about 8 even balls and place them on a baking sheet lined with parchment paper. Press each ball down slightly to form a bun shape.
Get your hands super oily with olive oil (or whatever) and form the buns. Without this technique the dough is WAY too sticky to handle.
Preheat your oven to 375°F (190°C).
While the oven preheats, let the dough rise in a warm, draft-free place for about 1 hour, or until the buns have roughly doubled in size.
Make sure you cover the dough while it’s rising.
Beat the remaining egg and brush it over the tops of the buns. If you'd like, sprinkle the tops with sesame seeds. (Totally worth it to put the egg on the buns as it makes them super shiny and yummy.)
Bake the buns in the preheated oven for about 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. (20 minutes is what works for me at sea level. )
Let the buns cool completely before slicing and serving. (OK, but actually they are fine if you eat them when warm.)
Enjoy your homemade gluten-free hamburger buns!
Please note that gluten-free flours can vary, and you might need to adjust the water content depending on the brand of flour you're using. If the dough seems too dry, add a bit more water; if it's too wet, add a bit more flour. The dough should be a bit sticky but should still hold together well enough to shape into buns.
PS. I made mine with 1 cup of tapioca starch instead of the corn starch, and then added 6 more T of flour — 3T cassava flour and 3T arrowroot — so they weren’t so wet.
VERDICT: very tasty, will make again.
Hamburger with Miso and Oats
Here is a simple recipe for a beef and oat burger with miso. The oats will give the burger a great texture, and the miso paste will provide a complex umami flavor.
Ingredients:
1 lb (around 500g) ground beef
1/2 cup oats
2 tablespoons red miso paste (or whatever kind)
1 egg
Salt and black pepper to taste
1 small onion, finely diced (make sure you dice it finely!)
2 cloves garlic, minced
4 hamburger buns (more like 5-6)
Lettuce, tomato, pickles, and any other desired toppings
Instructions:
In a large bowl, combine the ground beef, oats, miso paste, egg, onion, and garlic. Season with salt and pepper.
Use your hands or a spoon to mix the ingredients until they're well combined. Be careful not to overmix, as this can result in tough burgers.
Divide the mixture into 4 equal portions and shape each portion into a patty.
I think these patties are best when mixed into 5 or 6 burgers that are super flat. It works better in the previously mentioned GF hamburger buns.
Preheat a grill or stovetop griddle over medium-high heat. Once it's hot, add the patties and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.
Internal done-ness for red meat should be 145 to 155 degrees F depending on your tastes. 140 is medium. 150 is medium well. And 160 is well.
Toast the hamburger buns if desired, then add a patty to each one. Top with lettuce, tomato, pickles, or any other toppings you like.
Serve the burgers hot, with a side of your choice.
Enjoy your beef and oat burgers with miso!
Please note that the cooking time may vary depending on the thickness of your patties and how well-done you like your burgers. You can use a meat thermometer to ensure that the patties have reached the safe internal temperature for ground beef, which is 160°F (71°C).
That will probably be too dry! If your meat is quality and fresh, you’re okay to have a lower temp.
VERDICT: very tasty, will make again.
Notes about Oats:
For this recipe, you can use either quick oats or regular rolled oats.
Quick oats are cut into smaller pieces and rolled thinner than regular oats, so they cook faster and have a softer texture when cooked. If you use quick oats in this recipe, they will blend more into the burger, providing a slightly smoother texture.
Regular rolled oats are thicker and will retain more of their shape and texture in the final burger. If you use regular oats in this recipe, the burgers will have a slightly chunkier texture, which some people prefer.
So, it really depends on your personal preference. If you want a smoother texture, use quick oats. If you prefer a chunkier texture, use regular oats. Either way, the oats will help to bind the burgers and will add a nice flavor and texture.
Weird Fixings Ideas
Burgers are incredibly versatile, and there are many unique and exciting ingredients you can use to jazz them up. Here are a few suggestions that might inspire you:
Peanut Butter: It might sound strange, but a dollop of creamy peanut butter can add an interesting flavor twist to a beef burger. It's especially good with a bit of spicy Sriracha or jalapeno. (OMG, this is delicious!)
Pickled Beetroot: Commonly used in Australia, pickled beetroot slices add tanginess and a bit of sweetness that can really elevate a burger.
Kimchi: This fermented Korean dish adds a burst of flavor and a nice crunch to your burger.
Brie Cheese: Instead of the usual cheddar or American cheese, try melting a slice of brie onto your burger for a creamy, rich twist.
Grilled Pineapple: A slice of grilled pineapple will give your burger a sweet and tangy flavor, reminiscent of a tropical vacation.
Fried Egg: A fried or even a poached egg with a runny yolk can make your burger incredibly rich and flavorful.
Truffle Mayo: Mix a bit of truffle oil into your mayonnaise for a luxurious upgrade to your burger.
Avocado or Guacamole: Adds a creamy texture and a nice fresh contrast to the cooked burger.
Fried Green Tomatoes: These offer a tart, crunchy addition to your burger, especially when paired with a spicy mayo.
Bacon Jam: Bacon jam is sweet, smoky, and savory, adding a depth of flavor to your burger.
Wasabi or Sriracha Mayo: If you enjoy a little heat, try adding wasabi or sriracha to your mayo.
Homemade Mayo with Avo Oil
Making your own mayonnaise at home without seed oil is definitely possible. You can use olive oil or avocado oil, both of which are excellent alternatives. Here's a simple recipe for homemade mayonnaise:
Ingredients:
1 large egg yolk
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar or apple cider vinegar or lemon
1 cup olive oil or avocado oil
Salt to taste
1-3 teaspoons of chipotle hot sauce
pinch of cayenne to taste!
Instructions:
In a medium bowl, combine the egg yolk, mustard, and vinegar. Whisk them together until they're well combined.
Start adding the oil very slowly, just a few drops at a time, while constantly whisking. This is crucial for emulsion, which gives mayonnaise its characteristic texture.
Once you've added about a quarter of the oil and the mixture has started to thicken, you can start adding the oil a little faster, in a thin, steady stream. Remember to keep whisking constantly.
Continue whisking until you've added all the oil and the mayonnaise is thick and creamy. If it's too thick, you can thin it with a little bit of water.
Season with salt to taste. You can also add other seasonings if you like, such as garlic powder or paprika.
Store your homemade mayonnaise in a covered container in the fridge. It should last for up to a week.
Enjoy your homemade mayonnaise!
Please note: This recipe contains raw egg yolk. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have a medical condition. If this is a concern, you can use pasteurized egg yolks instead.
VERDICT: a little weird in terms of texture. Not sure what I did wrong.
Baked Fries
Baked fries are a healthier alternative to the traditional deep-fried version, and they can be just as delicious. Here's a simple recipe for crispy oven-baked fries:
Ingredients:
4 large Russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper.
Peel the potatoes and cut them into fries, about 1/4 inch wide and 1/4 inch thick.
Place the cut potatoes in a large bowl and cover them with cold water. Let them soak for about 30 minutes. This step helps to remove the excess starch, which will make your fries crispier.
After 30 minutes, drain the potatoes and pat them dry with a clean towel. Make sure they are as dry as possible.
In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Add the potatoes and toss until they are evenly coated.
Spread the potatoes out in a single layer on your prepared baking sheet. Make sure they aren't overcrowded or they won't crisp up properly.
Bake in the preheated oven for 15 minutes. Then take them out, flip them over, and bake for another 10-15 minutes, or until they are golden brown and crispy. >>For me, this took about 45 minutes total cook time. So 25 minutes in, then flip, then back 20 minutes more.<<
Sprinkle with a bit more salt if needed, and garnish with fresh parsley if desired. Serve immediately.
VERDICT: very, VERY, tasty, will make again.
