My Portuguese Inspired Burgers (GF)

Portuguese, Burger, coeliac, gluten-free, BBQ

Makes: 9 patties, (8cm-10cm)
Burgers are always a barbecue staple where ever you might be in the world, so I decided to make these Portuguese inspired burgers whilst visiting the south of Portugal. Using a local cheese known as ‘Queijo Da Serra’, this sheep’s milk soft cheese is traditionally bound in cloth and created by artisanal producers. The second Portugeuse influence came from a good splash of Port. Piri-Piri sauce would also work well as an alternative.


750g / 26oz good-quality beef mince
1 small onion, grated
9 button mushrooms, diced
2 garlic cloves, minced
3 tablespoons Port
Small handful coriander, roughly chopped
Small handful flat leaf parsley, roughly chopped
Salt and pepper, to season
Vegetable oil
Gluten-free bread rolls, (I used Udi’s Gluten-Free White Rolls)
Queijo Da Serra / Sheep’s milk cheese, sliced


1. Place the mince in a large mixing bowl, followed by the grated onion and season according to your taste. Add the mushrooms, garlic, Port, coriander and parsley.

2. Mix with a wooden spoon until the mixture is evenly blended, then take a generous spoonful of the mixture and gently shape into round patties, approximately 8cm-10cm in size and 3cm thick. Leave in the fridge to firm up for approximately 30 minutes.

3. Lightly brush 1 side of each burger with the oil and place the burgers, oil-side down on the barbecue. Cook for 8 minutes on the first side, then place a slice of the cheese on top and cook for a further 8 minutes. Leave to rest on a plate so that all the juices settle.

4. Next slice each bread roll in half. Place a burger inside and top with your choice of salad.

Free From Farmhouse


  • comment-avatar
    Emma August 28, 2015 (1:04 pm)

    Ooh, like the idea of port in burgers! Homemade are the best. #freefromfridays

    • comment-avatar
      Kate Hardie August 28, 2015 (3:26 pm)

      Thanks Emma, making the most of the local produce! x

  • comment-avatar
    Cristina @ I Say Nomato August 28, 2015 (6:06 pm)

    Port in burgers? Yes please! I love how something as simple as meat, veggies and bread can be done so many different ways. I’ve never heard of that cheese, but I’ll have to try it!

    • comment-avatar
      Kate Hardie August 28, 2015 (6:21 pm)

      Indeed Cristina 🙂 We have been in Portugal for the Summer hols so I decided to make a food project out of exploring the local cuisine, trialing recipes and recreating local dishes. It’s a new one in my book and one I will be recreating 🙂 x

  • comment-avatar
    Nicola Young August 29, 2015 (12:01 pm)

    I imagine the port goes really well with the beef. It’s one of those drinks that everyone seems to have in their cupboards, but don’t know what to do with. I like the idea of using it on a burger.

    • comment-avatar
      Kate Hardie August 29, 2015 (2:52 pm)

      Thanks Nicola, it worked really well and the flavour combination was great 🙂