Who needs a bun? Try this delicious bunless burger instead. Simply sandwich your fillings between two beef patties, and have at it!
I used to love bread, but now I consider it as an unnecessary filler (Though I still have several good recipes for keto bread). I’d much rather have an extra delicious beef patty than have just one patty sandwiched in bread!
Bunless burger is such a wonderful solution for those on a low carb or keto diet. And no, I don’t miss the starchy bun! When you get used to eating low carb, you no longer “need” bread to hold your burgers or hot dogs.
The ingredients used in this recipe
You’ll only need a few ingredients to make these tasty keto burgers (the exact measurements are listed in the recipe card below):
Ground beef patties: I prefer a mix of 85/15. Leaner than that is too dry, in my opinion. And in this particular recipe, I prefer to use pre-formed patties. They are more uniform and they keep their shape better when cooked than the ones I shape by myself from a package of ground beef.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the patties could end up too salty.
Dijon mustard: It’s creamier and less vinegary than yellow mustard. But any mustard will be good here.
Lettuce: Whatever you like. Iceberg lettuce is crisp, but it’s the least nutrient-dense salad green. In the amounts used here, however, I would say just go with what you like!
Tomato: Try to pick a plump, red and firm tomato. None of those pale mealy tomatoes!
Red onion: If you dislike the sharpness of raw onion, you can simply omit it. You can also use sauteed onions if you happen to have some (or if you have the patience for making them!)
Sliced cheddar: For the best flavor, I like using sharp or even extra-sharp cheddar.
How to make bunless burgers
Easy! Scroll down to the recipe card for the full details. Here are the basic steps:
Season the beef patties with salt and pepper. You can add more spices if you’d like (onion powder, garlic powder, smoked paprika). I usually stick with salt and pepper.
Cook them on a hot cast iron griddle, 1-2 minutes per side.
Transfer to a plate and allow to rest, loosely covered in foil, for 5 minutes.
While the meat is resting, gather the remaining ingredients.
To assemble the “sandwiches,” grab two plates. Place one cooked patty on each plate. Spread it with mustard. On top of the mustard, layer the lettuce, onion, tomato, cheese, and then top with another cooked patty.
How to eat a bunless burger?
When I eat burgers (these broiled burgers are very good, as are these bacon burgers), I usually just put them on a plate and use a knife and a fork.
This “sandwich” that you can hold with your hands is another way to enjoy meat, cheese and veggie layers without bread.
It’s admittedly more fun than using a knife and a fork, and it is always a hit with kids, who find the “meat bun” funny – and fun. The kids enjoy not just eating these burgers, but also assembling them.
A bread alternative you could try
If you do miss hamburger buns, try making cloud bread – while not true bread, it’s surprisingly similar to spongy white hamburger buns.
What to serve on the side?
I like to serve this bunless burger with vegetables, such as steamed broccoli or green beans. It’s also good with a side of jicama fries or zucchini fries.
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Bunless Burger
INGREDIENTS
- 4 (1/4 lb) ground beef patties
- 1/2 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 4 lettuce leaves
- 2 thick tomato slices
- 2 red onion slices
- 2 slices sharp cheddar
INSTRUCTIONS
- Season the beef patties with salt and pepper. Cook them on a hot cast iron griddle, 1-2 minutes per side. Transfer to a plate and allow to rest, loosely covered in foil, for 5 minutes.
- While meat is resting, assemble the remaining ingredients.
- To assemble the “sandwiches,” grab two plates. Place one cooked patty on each plate. Spread it with mustard. On top of the mustard, layer the lettuce, onion, tomato, cheese, and then top with another cooked patty. Serve immediately, with extra napkins. 🙂
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.