Pepper Jack Burgers with Pico de Gallo
Author: Marla Hingley
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
You can substitute up to 30% of the meat with finely minced fresh mushrooms. It will add moisture and a rich flavor without tasting like mushrooms.
  • 1lb ground beef
  • 1 GF Italian sausage, casing removed
  • Salt and pepper
  • 6 GF burger buns
  • 1 egg wash* (1 egg white, 1 Tbsp water, pinch salt)
  • 1 garlic clove, minced
  • Dried or fresh oregnao
  • Dried or fresh thyme
  • Sea salt
  1. Combine meat together using hands then divide 6 portions. Shape into a ball, flattening into a 4 ½” patty, pressing your thumb into the center to form a depression (this will prevent the burgers from bulging as they grill). Season both sides with salt and pepper, then grill until fully cooked.
  2. Prepare Pico de Gallo as directed and set aside while burgers are cooking so flavors can blend.
  3. To season the buns, brush each bun top with a bit of the egg wash then sprinkle on the remaining ingredients onto each. Broil in oven for a few minutes until the egg wash is dry.
*instead of an egg wash you can brush with a bit of olive oil, although the toppings will not stick on as well.
Recipe by Gluten Free Club at