Who needs a bun? Try this delicious bunless burger instead. Simply sandwich your fillings between two beef patties and have at it! You can add mustard, mayo, cheese, and veggies, or just a slice of cheese for the simplest version. Either way, I suspect you won't miss the bun.
I used to love bread, but now I consider it an unnecessary filler (though I still have several good recipes for keto bread). I'd much rather have an extra beef patty! This bunless burger is the perfect solution for those on a low-carb or keto diet. It focuses on beef, cheese, and vegetables while foregoing the bread.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. Here are my comments on some of the ingredients.
- Ground beef patties: I prefer a mix of 85/15. Leaner than that is too dry, in my opinion, although - as you can see in the ingredient photo above - I do use extra-lean bison on occasion.
- Mustard: I prefer Dijon mustard, which is creamier and less vinegary than yellow mustard, but any mustard will be good here. You can also use mayo or sriracha mayo.
- Lettuce: Use whatever you like! Iceberg lettuce is crisp and keeps well in the fridge, but it's not as flavorful as other lettuce varieties. My personal favorite is Romaine.
- Tomato: Try to pick a plump, red, and firm tomato. Beefsteak tomatoes are perfect, but I'd rather use a ripe, smaller tomato than a large, tasteless one.
- 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 to make them!)
Variations
- Add mayonnaise and hot sauce to the mustard, creating your own "secret sauce."
- Use caramelized onions instead of raw onions.
- Experiment with different cheeses. Good candidates that I tried and liked include Swiss cheese, provolone, goat cheese, and crumbled blue cheese.
- Top your burger with toppings such as avocado, a fried egg, and/or oven bacon.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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 the patties to your desired doneness. I cook them to medium, about 3 minutes per side.
Transfer the patties to a plate and allow them 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 a cooked patty on each plate and spread it with mustard. On top of the mustard, layer the lettuce, onion, tomato, and cheese, and then top with another cooked patty. Serve immediately.
Expert Tips
- I prefer to use pre-formed beef patties in this recipe. 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.
- It's important to let the burgers rest for 5 minutes before serving them. This rest period will allow the juices to redistribute and settle, ensuring juicy burgers.
Recipe FAQs
When I eat burgers like broiled burgers, bacon burgers, or turkey 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 quite messy and will require extra napkins. But 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.
If you miss hamburger buns, try making cloud bread - while not true bread, it's surprisingly similar to spongy white hamburger buns.
The best one apart from cloud bread is iceberg lettuce. It's pretty good at preventing drips, and if you like crisp lettuce, it can actually add to the experience.
Serving Suggestions
- I like to serve this tasty burger with vegetables, such as steamed broccoli or green beans.
- It's also good with quick pickles or pickled red onions, with a side of jicama fries or zucchini fries, or with a side salad such as arugula salad or tomato salad.
- You can wrap the burger in iceberg lettuce leaves for a less messy experience.
Storing Leftovers
You can pre-cook the burger patties and keep them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave before assembling the "sandwich." You can also freeze the patties for up to three months. Thaw them overnight in the fridge before reheating them.
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Recipe Card
Bunless Burger Recipe
Video
Ingredients
- 4 ground beef patties - 4 ounces each
- ½ teaspoon Diamond Crystal kosher salt
- ½ 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 cast iron griddle over medium-high heat to your desired doneness. I cook them to medium, about 3 minutes per side. You can also grill them.
- Transfer the cooked patties to a plate and allow them to rest, loosely covered in foil, for 5 minutes. While the meat is resting, assemble the remaining ingredients.
- To assemble the "sandwiches," grab two plates. Place a cooked patty on each plate. Spread it with mustard (or mayo). On top of the mustard, layer the lettuce, onion, tomato, and cheese, and then top with another cooked patty. Serve immediately with extra napkins. 🙂
Notes
- It's important to let the burgers rest for 5 minutes before serving them. This rest period will allow the juices to redistribute and settle, ensuring juicy burgers.
- You can wrap the burger in several iceberg lettuce leaves for a less messy experience.
- The USDA recommends cooking ground meats to an internal temperature of 160ºF.
- You can pre-cook the burger patties and keep them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave before assembling the "sandwich." You can also freeze the cooked patties for up to three months. Thaw them overnight in the fridge before reheating them.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.