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 post has been sponsored by Chebe.
I lost my quarter cup measuring cup. Not just one, but three of them. No joke. I own three sets of measuring cups, and the quarter cup is missing from each set. I searched high and low, and now I officially give up. Thank goodness I know that 4 tbsp equals a 1/4 cup. Mad props to my middle school home economics teacher who taught me that.
I’m sure you’re thinking, “Why are you telling me this?” Well, first, that’s why my recipe for gluten free cheeseburger muffin cups calls for 1/3 c of shredded cheese. Second, living a gluten free lifestlye requires adjustment. Change. Letting go of what we want and learning to improvise. Thinking outside of the box, or cup as it may be.
Someone recently told me they really miss White Castle. Maybe it’s the cute little sliders? These are not gluten free cheeseburger sliders. The name “cheeseburger muffins” fails to fit it accurately, either. I decided on gluten free cheeseburger muffin cups. You form the Chebe dough into a cup shape, so it seemed logical to me.
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. Just like my enchilada cups, use the dough instead of actual buns.
Just like any other burger, top these gluten free cheeseburger muffin cups anyway you choose. Similar recipes suggested using bacon, but we don’t eat pork in our house. So I kept the filling simple with ground beef, some minced onions, and some spices. Love pickles? Pile them on. Not a fan of mustard? Leave it off.
Now, while I call these “cheese” burger muffin cups, if you can leave off the cheese. Or, use a dairy free version. I particularly enjoy Follow Your Heart vegan smoked gouda. For these, I used regular thin sliced Cheddar slices, cut them into four smaller squares, and topped each hot muffin cup with two small squares of cheese.
Ready to eat? Because I know I am. These gluten free cheeseburger muffin cups fit perfectly fit in a lunch box, as well as freeze for later. Have a sports party? These delicious cups make a great snack for March Madness, as well as football and soccer viewing parties.
Looking for other finger foods? Check out these Deep Fried Onion Rings from MinneCeliac, or this Air Fryer Honey Sriracha Cauliflower from VegetarianMamma. My gluten free mini apple cheesecakes make for a great dessert, or even these gluten free apple fritters from Serious Eats. Both use Chebe mix. Isn’t gluten free delicious?
GRAIN FREE? Already taken care of.
DAIRY FREE? You can leave the cheese off. However, I recommend Follow Your Heart vegan cheese.
NUT OR SOY FREE? Chebe produces all mixes in a nut and soy free facility.
EGG FREE? Check this link for a recipe for Chebe without eggs.
VEGETARIAN? Use your favorite gluten free crumbles or chop up a Hilary’s Eat Well patty.
For the Dough
- 1 box Chebe All Purpose Mix
- 1/3 c shredded cheddar cheese
- 2 tbsp oil
- 2 eggs
- 3 tbsp water
For the Filling
- 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
- (I used thin sliced cheese, cut in quarters, and two per muffin cup.)
- Preheat oven to 350 degrees. 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.
- Next, add the 2 tbsp of oil, and pulse until fully blended. Add eggs and repeat.
- Lastly, stream the 3 tsbp 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.
- 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.
- Meawhile, prepare the filling. Dice onions into small pieces, and cook in a hot skillet with the ground beef. (I use ground sirloin.)
- Season meat with spices and gluten free Worcestershire sauce. (In the United States, Lea and Perrins contains no gluten.) Set aside. (Some other recipes add ketchup to the mix, the create a sauce. I have not done so, but you can try it if you like!)
- 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 too) 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.)
- Then I pressed the circle of dough, seeds down, into the muffin tin. Use fingers to firmly press the dough evenly into the muffin well.
- 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.
- 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.
- 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.
**This post was sponsored by Chebe. They compensated me for my time and energy. However, all thoughts and opinions are my own. This post also includes Amazon Affiliate Links for products you may find helpful in making this recipe.