Bun-less Burgers Two Ways

Whether you’re Paleo, Primal or Slow Carb, you aren’t going to be having a bun with your burger.  My philosophy is – if you top your burger right, you won’t even miss the bun, or the sugar-y condiments.  Here are two of my favorite combinations for inspiration.

My burger recipe is simple, just a little sea salt and pepper with high quality grass-fed organic beef cooked to medium rare, served with killer toppings.  By all means, make it with ground turkey, buffalo or lamb if you prefer.

Serves 4 (or 6 depending on who is eating!)

Burger Ingredients

  • 1lb beef mince
  • 2 cloves of garlic
  • Sea Salt and Fresh Ground Pepper to taste

Burger Directions

Mix ingredients in a bowl. Form patties of uniform shape and size.  Grill on the BBQ or in a frying pan with a bit of oil.

Now for the fun part… here are a few suggestions on how to make your burger more interesting.

Classic Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash

Slow Carb Paleo Burger

Burger with Sautéed Mushrooms and Bell Peppers over Garlic Cauliflower Mash


Ingredients

  • 1 red bell pepper, chopped into long strips
  • 1 large onion, chopped into long strips
  • 1 head of cauliflower, chopped into florets
  • 1 cup of chicken stock (make sure there are no additives)
  • Sea Salt and Fresh Ground Pepper to taste
  • Optional: ghee or parmesan cheese

Directions

  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. Put cauliflower florets into a pot of water.  I generally fill the pot an inch or two with chicken  stock or broth to give the florets something to steam in.  Put a lid on the pot and turn heat to medium high.  Steam the florets in the broth for about 4-5 minutes until tender (I open up the pot and poke them with a fork to check.)
  3. Once tender, use an hand blender to blend until smooth.  If you don’t have a hand blender, you can toss the cauliflower and liquid into a normal blender, but BE CAREFUL and make sure the top is on.  You don’t want a face full of steaming hot faux cauliflower.
  4. Season with salt and pepper.  If you’d like something a bit richer, you can add ghee and/or a bit of parmesan cheese (depending on if your diet allows.)
  5. Serve the meal by placing the burger over the cauliflower and topping with the onions and peppers.

Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices on the side

Slow Carb Paleo Bacon and Egg Burger

Bacon and Egg Burger with Sautéed Mushrooms and Onions and Avocado Slices


Ingredients

  • 1 large onion, chopped into long strips
  • 2 cups of mushrooms, sliced
  • 1 egg per burger
  • 1 slice of bacon (the bacon I use in Australia is center cut bacon which is more similar to a Canadian bacon than typical American bacon.)
  • ½ avocado per person

Directions

  1. Sauté sliced mushrooms and onions in a bit of oil or ghee until tender (or even go for crispy if you like them a bit caramelized.
  2. In a separate pan, fry up eggs and bacon.
  3. Serve the meal by placing the burger on the plate and topping with the bacon first, then the egg, then the onions and mushrooms.  If you want to be like the Aussie’s, try adding some beetroot.  I still haven’t figured out the appeal in this, but the people I’m surrounded by seem to love it.
  4. Serve the avocado on the side.

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About Laura

I’m a 29 year old female currently living in Melbourne, Australia (originally from San Francisco.) I enjoy cooking, travel and lifestyle design.

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3 Responses to Bun-less Burgers Two Ways

  1. Sarah July 9, 2011 at 7:43 am #

    These are good ideas! I am now thawing some meat to grind up and have with fabulous slow carb toppings. :)

  2. Jacqui January 25, 2014 at 4:01 am #

    These remind me of Salisbury Steak from when I was growing up! They sound wonderful!

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