Gluten-Free Cheddar Cheeseburgers with Secret Sauce and Paprika Fries

Why You’ll Love This Recipe

• Restaurant-quality cheeseburgers with a tangy, zippy “secret sauce,” all 100% gluten-free.
• Crispy oven fries with paprika and garlic that taste fried—but aren’t.
• Flexible serving: crunchy lettuce wraps or toasted gluten-free buns.
• Clear, reliable timings and temperatures for stress-free cooking.

Grocery List

• Produce: Russet potatoes, iceberg or romaine lettuce, garlic, optional tomato and red onion, fresh dill (optional garnish)
• Dairy: Sharp cheddar slices
• Pantry: Ground beef, avocado oil, cornstarch, sweet paprika, smoked paprika, garlic powder, kosher salt, black pepper
• Condiments (gluten-free): Mayonnaise, ketchup, Dijon mustard, dill pickle chips + brine, optional gluten-free hot sauce
• Bakery (optional): Gluten-free hamburger buns

Full Ingredients

Crispy Oven Paprika Fries

• 2 lb russet potatoes, scrubbed and cut into 1/2-inch fries
• 2 tbsp avocado oil (plus 1 tbsp for burgers below)
• 1 1/2 tbsp cornstarch
• 1 tsp sweet paprika, plus 1/2 tsp for finishing
• 1 tsp garlic powder
• 3/4 tsp kosher salt, plus more to finish
• 1/2 tsp freshly ground black pepper

Burgers

• 1 lb 85/15 ground beef, cold
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp avocado oil (for skillet or grill grates)
• 4 slices sharp cheddar (about 4 oz)
• 8 large, crisp lettuce leaves (iceberg or romaine hearts), or 4 gluten-free hamburger buns, toasted
• 1 cup dill pickle chips (check gluten-free)
• Optional: tomato slices and thin red onion rings

Tangy “Secret Sauce”

• 1/2 cup gluten-free mayonnaise
• 2 tbsp gluten-free ketchup
• 1 tsp gluten-free Dijon mustard
• 2 tbsp dill pickle brine (from the jar)
• 1 tbsp very finely minced dill pickles (or gluten-free dill relish)
• 1 small garlic clove, finely grated
• 1/4 tsp smoked paprika
• Pinch kosher salt and a few grinds black pepper
• Optional: 1/2 tsp gluten-free hot sauce, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and pan

Place a heavy, rimmed baking sheet on the center rack and preheat the oven to 450°F. Preheating the pan helps the fries crisp on contact. While the oven heats, gather and measure all ingredients.

Step 2: Prep and season the fries

Cut the russet potatoes into 1/2-inch fries. Rinse briefly under cold water to remove surface starch, then dry very thoroughly with towels. In a large bowl, toss the fries with 2 tbsp avocado oil, cornstarch, sweet paprika, garlic powder, 3/4 tsp salt, and 1/2 tsp pepper until evenly coated and no dry spots remain.

Step 3: Roast the fries until shatter-crisp

Carefully remove the hot pan and quickly spread the fries into a single layer with space between pieces. Return to the oven and roast for 20 minutes. Flip with a thin spatula, then roast 10–15 minutes more, until deeply golden and crisp at the edges. Sprinkle with an extra pinch of salt and 1/2 tsp paprika while hot.

Step 4: Make the tangy secret sauce

In a small bowl, stir together mayonnaise, ketchup, Dijon, pickle brine, minced pickles, grated garlic, smoked paprika, salt, and pepper (and hot sauce if using). Refrigerate until serving; it thickens slightly as it chills.

Step 5: Form and season the patties

Divide the ground beef into 4 equal portions (about 4 oz each). Gently shape into 4-inch patties about 3/4-inch thick. Press a shallow dimple in the center of each to prevent doming. Season both sides with 3/4 tsp salt and 1/2 tsp pepper in total. Keep chilled until the pan or grill is ready.

Step 6: Cook the burgers and melt the cheddar

Heat a large cast-iron skillet over medium-high and add 1 tbsp avocado oil (or oil the grill grates). Cook the patties for 3–4 minutes per side for medium, or until your preferred doneness (about 135°F for medium-rare, 160°F for well-done). Add a slice of cheddar to each patty during the last 30–60 seconds; cover briefly to melt. Transfer to a plate and rest 3 minutes.

Step 7: Build the lettuce wraps (or buns) and serve

For lettuce wraps, stack two sturdy leaves per burger for support. Spread a spoonful of secret sauce on the lettuce (or toasted gluten-free buns), add the cheesy patty, dill pickle chips, and any optional tomato/onion. Drizzle with a little more sauce. Plate with a pile of paprika fries and extra sauce for dipping.

Pro Tips

• Double up the lettuce leaves for wraps that don’t tear; iceberg and romaine hearts give the best crunch.
• Preheating the sheet pan and spacing fries prevents steaming and guarantees crisp edges.
• Thumb-dimple each patty so it cooks flat and evenly.
• Use a thermometer for precision: 125°F rare, 135°F medium-rare, 145°F medium, 160°F well-done.
• Check all condiments and buns for certified gluten-free labeling to avoid cross-contact.

Variations

• Smashburger style: Use a stainless steel skillet, form two 2-oz balls per burger, smash thin, and stack with cheddar for extra crust and flavor.
• Spicy paprika fries: Swap half the sweet paprika for smoked paprika and toss hot fries with a pinch of cayenne and lime zest.
• Turkey option: Substitute 1 lb ground turkey (93% lean). Cook to 165°F; consider adding 1 tsp olive oil to the mix for juiciness.

Storage & Make-Ahead

The secret sauce can be made up to 1 week ahead and stored refrigerated in an airtight container. Formed raw patties keep 24 hours (covered) or can be frozen up to 3 months; thaw overnight in the fridge. Fries are best fresh, but you can par-cook them for 15 minutes, cool, and finish roasting just before serving. To re-crisp leftovers, bake fries at 425°F for 8–10 minutes and warm burgers gently in a skillet. Assemble wraps or buns just before eating to preserve texture.

Nutrition (per serving)

Approximate for one lettuce-wrapped cheddar cheeseburger with sauce and 1/4 of the fries: 870 calories; 33 g protein; 50 g carbohydrates; 63 g fat; 5 g fiber; 1480 mg sodium. Add 150–200 calories if using a gluten-free bun. Nutrition will vary with exact brands and portion sizes.