“Lunch time, snack time, game time. These gluten free cheeseburger muffin cups are perfect ANY time. Made with grain free Chebe Bread All Purpose Mix, they’re a definite winner.
This recipe is a reinvention of the muffin tin cheeseburgers I saw on the Twisted website. They used hamburger buns. However I chose to use Chebe dough. Grain free, gluten free and free from the top allergens, this versatile mix becomes just about anything you can imagine.” – MI Gluten-free Gal
Recipe and photos by MI Gluten-free Gal.
- 1 package (7.5 oz) Chebe All Purpose Mix
- 1/3 cup shredded cheddar cheese
- 2 Tbsp oil
- 2 eggs
- 3 Tbsp water
- 1 lb ground sirloin
- 1/4 cup finely minced onion
- 1/2 tsp minced garlic
- 1/2 tsp seasoning salt
- 1/4 tsp salt
- 1 tsp Worcestershire sauce
- Small squares of your favorite cheese
- Condiments: lettuce, ketchup, mustard, pickles
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Preheat oven to 350F. Add Chebe mix and 1/3 cup of shredded cheddar cheese to food processor*. Pulse 5-6 times to further break down the shreds of cheese and incorporate into the mix.
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Next, add the 2 tbsp of oil, and pulse until fully blended. Add eggs and repeat.
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Lastly, stream the 3 Tbsp of water into the dough while the food processor is on. It should come together in a small ball of dough. There will likely be residual mix in the bottom of the food processor bowl.
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Dump the dough out onto a flat surface, and sprinkle any remaining powder mix on top and incorporate into dough. Knead until a soft but firm ball of dough is reached. Set aside and cover with plastic wrap to prevent drying out.
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Meanwhile, prepare the filling. Dice onions into small pieces and cook in a hot skillet with the ground beef. (I use ground sirloin.)
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Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside.
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Grab the ball of dough and portion it into 12 equal pieces. (I used my scale and they weighed approx. 35 grams each.) I used a tortilla press**, lined with plastic (parchment works to) to press the dough balls into uniform circles. I then sprinkled mine with a bit of sesame seeds (completely optional). (Depending on the non-stick nature of your muffin tin, you may want to spray the wells with a bit of vegetable oil.)
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Press the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well.
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Fill each muffin cup with cooked beef. Feel free to overfill and press down, as the beef will settle while cooking. Bake in oven for 25 minutes.
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After 25 minutes, remove from oven, and top each cheeseburger muffin cup with two thin sliced squares of cheese. Return to oven for 2-3 minutes to melt cheese.
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Remove from oven and top with desired condiments, such as ketchup and mustard, lettuce or pickles. Best served hot. Should they cool, they can be rewarmed in the microwave.
* I find this dough easiest to prepare in a food processor. However, it can also be done by hand according to the package instructions.
** A rolling pin works, too.
This recipe works great with Chēbē All Purpose Mix.
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