Gluten and Dairy-Free Burgers with Homemade Tomato “Ketchup”

Gluten and Dairy-Free Burgers with Homemade Tomato “Ketchup”

These delicious burgers are taken to another level with the addition of the homemade ketchup

Brought to you by:  
Tanja Guigon-Rech  Tanja Guigon-Rech  | about 3 years ago

Serves: 4

Calories per serving: 180

Prep time: 20 minutes



  • 1 onion
  • 1 small carrot
  • 300 grams minced beef
  • 1 garlic clove
  • 50 grams chickpeas
  • 50 grams brown rice (cooked)
  • 4 tablespoons chopped parsley or coriander
  • 1 egg
  • Salt and pepper
  • Heat resistant oil (e.g. refined sunflower or coconut oil)

Tomato sauce:

  • 1 can of whole tomatoes (organic, if possible)
  • 1 tablespoon of coconut sugar
  • Salt and pepper
  • 1 handful of fresh basil (if desired)

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  1. In a blender, finely mince the onions, garlic and carrots with the chickpeas until you get a smooth mixture.
  2. Mix all of the ingredients together and form little patties. If the mixture is too sticky, add a bit of flour (gluten-free of course) on your hands before frying in a pan.
  3. Brush both burger sides with oil (don’t soak in oil) and grill on both sides for up to 7 or 8 minutes.
  4. For the sauce, fry the onion with the coconut sugar, until it’s golden brown and the sugar caramelises.
  5. Then add whatever herbs you like, season it with salt and pepper and add the chopped tomatoes. Bring it to a boil (to make it last and get the bacteria out) and serve it either warm or cold. Keep refrigerated for up to 2 weeks and enjoy it as a ketchup alternative.

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Nutrition Nation TIP: Serve the burgers with gluten-free buns and some lactose-free cheese or sheep cheese, like manchego and enjoy this dairy and gluten-free dish! If you are not lactose intolerant, add a good grass-fed cheddar and enjoy this delicious dish! 

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Tanja Guigon-Rech

Tanja Guigon-Rech | Hong Kong

I work @Nutrition Nation as certified holistic nutritionist & am passionate about yummy healthy food

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