This is a juicy bacon cheeseburger with caramelized onions and peppers on a fluffy gluten free bun. It’s one of the best burgers you’ll ever have.
Friday night is burger night here at our house. Last week I decided to add a creative twist to this old favorite by adding special toppings.
One of my sons, who was visiting for the weekend, tasted this burger and exclaimed, “Wow, Mom what did you do to this burger? Seriously, it’s one of the best burgers I’ve ever had.”
That was quite a compliment since he lives in the big city and has frequented some of the best burger places in the world.
My husband also couldn’t stop praising my new creation, a juicy bacon cheeseburger decked with sweet caramelized onions and peppers on a delicious gluten-free Canyon Bakehouse bun.
I’ve been making burgers for our family ever since our children were little. However, when my husband and two of my sons found out they had gluten sensitivity thirteen years ago, we could no longer enjoy the burgers with hamburger buns.
They still remained one of our weekly dinners, but without a bun, they weren’t the same.
After a long search, we finally discovered fluffy, gluten free Canyon Bakehouse buns sprinkled with sesame seeds. Excellent.
Now, topped with bacon and caramelized onions and peppers, our Friday night cheeseburgers have truly become extraordinary.
Even better, I have begun serving grass-fed burgers, which are not only delicious but also have many health benefits that you can read about here.
First, cook the bacon and set aside.
Season burgers with salt, pepper and garlic powder. Grill or broil the burgers, about 4 minutes on each side. Top with cheese and cook for about 1 more minute.
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add onions and peppers and sprinkle with salt and pepper.
Cook, stirring every few minutes, until onions are caramelized and peppers are slightly browned, about 10 minutes.
Now, lightly toast the Canyon Bakehouse buns.
Place lettuce on each bun, drizzle with ketchup, top with a cheeseburger, the caramelized onions and peppers, and finally bacon!
And there you go. Dig in and enjoy!
Pro tips and recipe notes
Don’t over-mix your meat
Don’t over-mix your meat or your burgers may turn out tough. A few pats to form your patties is all you need.
Cooking time may vary
Adjust the cooking time, depending on the size of your patties. Your patties will shrink about 20% when cooked.
For instance today, I have broiled 1/4-pound burgers for 4 minutes on each side plus 1 more minute to melt the cheese on top.
When I pan-fry 7-ounce burgers, I heat a little oil in the pan (I like to use my cast iron skillet for a nice sear) and then add my patties being careful not to crowd the pan. I flip the burgers every 2 minutes for 14 minutes plus 2 more minutes with the pan covered to melt the cheese.
My grilling method is similar.
Toasting the bun will enhance the flavor
Slather the cut side of the bun with about 2 tablespoons of butter and place it cut side down on your grill. Or place in your griddle pan or sauté pan on the stovetop over a medium heat until golden (about 30 seconds – 1 minute). Yum.
What are your favorite toppings? I love topping these burgers with swiss cheese, caramelized veggies, and bacon. Do you prefer american, cheddar, or provolone cheese?
And for toppings, how about pickles or sprouts? Go for it. And be sure to let me know how you top yours in the comments!
What are your favorite condiments? I like ketchup on my burger. Primal Kitchen makes a sugar-free ketchup. You could also go with mayo, mustard, or barbecue sauce. It’s up to you.
Leftover cooked hamburgers will keep well in an airtight container, in the fridge for up to 3 days.
*Also, I want to note that I did not receive any compensation from Canyon Bakehouse for writing this review. These opinions are completely my own — I just had to share this wonderful product with you.
I hope this burger becomes your new favorite. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!
More recipes like this
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Salisbury Steak With Homemade Gravy: Now, you may be thinking, Salisbury steak is really just a bunless hamburger. Hardly. With sausage in the mix and a homemade gravy, these steaks are incredible.
Review: Cup 4 Cup Gluten Free Chocolate Brownie Mix: These gourmet-tasting brownies are delightfully fudgy and intensely chocolaty: the perfect dessert treat.
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Bacon Cheeseburger with Caramelized Onions and Peppers on a Gluten Free Bun
- 4 burgers 80/20 ground chuck is best for juicy burgers
- 1 sweet onion thinly sliced
- 1 bell pepper thinly sliced
- 1 tablespoon butter
- 1 teaspoon extra-virgin olive oil
- salt and pepper to taste
- garlic powder to taste
- 4 gluten free Canyon Bakehouse hamburger buns
- 4 slices swiss cheese
- 8 slices bacon We like Oscar Mayer Selects
- 4 leaves romaine lettuce
- Cook the bacon and set aside.
- Season burgers with salt, pepper and garlic powder.
- Grill, pan-fry, or broil burgers, about 4 minutes on each side. Top with cheese and cook for about 1 more minute.
- Meanwhile, heat oil and butter in a large skillet over medium-high heat. Add onions and peppers and sprinkle with salt and pepper.
- Cook, stirring every few minutes, until onions are caramelized and peppers are slightly browned, about 10 minutes.
- Lightly toast the buns and place lettuce on each, drizzle with ketchup, top with cheeseburger, caramelized onions and peppers and finally bacon!
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