There's a whole lotta hoopla around bunless or paleo burgers. In fact they are incredibly simple to make and far more nutritious than your regular take away burger in a bun.
There's not much to this recipe, except to show you how I now make our bunless burgers.
No flour or binders are required to hold the ground/mince beef together. Just add an egg and seasoning to the once/ground beef and mix firmly with your hands.
Squeeze into the shape of a burger patties and fry gently on both sides until thoroughly cooked. Season with salt again on both sides as they are cooking to really bring out the flavours of the beef.Take a look at a healthy alternative to a junk food burger - bunless burger.
Instead of having the burger bun, place the beef burger in between 2 large mushrooms or use a large lettuce leaf. Fill with your favourite salad ingredients such as pickle, cheese, fried egg, grated carrot, beetroot etc.
Add whatever you like. Add mustard or mayonnaise too for that authentic burger taste (make sure they are unsweetened). It is so much healthier than a standard burger with double or triple the vegetables that would usually be inside.
Alternative to bread burger buns -
- Large mushrooms
- Lettuce wraps
- Slices of cheese
- Served on top of a salad
- Fried egg
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- 500 g (1.1 lb) ground/mince beef
- 1 eggs - medium
- salt/pepper to taste
- If adding a diced red onion, pre cook it by frying in a little butter until soft then add to a bowl with the mince/ground beef.
- In a bowl add the beef, onion (optional), egg and seasoning. Mix with hands until well combined.
- Divide the mixture into 5 portions. Take each portion of ground/mince beef, and squeeze it into a firm, flat burger shape. The firmer you squeeze it into shape, the more likely it is to stay together while cooking.
- Fry gently until thoroughly cooked on both sides.
*You will need to calculate your vegetables separately as what and how much you choose will vary enormously.