Bun-less burgers are one of my favorite meals and they are so filling. The problem with many restaurant burgers is that they are way too big. Most are 6-8 oz, delivering 11g of Sat Fat and 460 calories. By making your own burger patties, you can control how big they are and how lean they are, without sacrificing the taste. You really don’t need the bun when you can wrap the burger in lettuce. Your average hamburger bun can really up the impact of a burger. Many come packed with 236 “empty” calories in a normal, white bread bun. The lettuce adds a nice crunch and cuts down on so many carbs and calories! Serve this burger with my Super Green Salad and enjoy!
Grass-Fed Bunless Burger
Serves 3
INGREDIENTS
- 1/2 lbs grass-fed gound beef
- 1 jalapeno pepper, finely chopped
- 1 tbsp parsley, chopped
- 1 tsp cumin
- 1 tssp sea salt
- 1 tsp turmeric
- 1 tsp black pepper
- ½ tsp chili flakes
- olive oil cooking spray
Toppings:
- lettuce wraps
- vegan cheese, I like to use Violife sliced cheddar
- sliced tomato
- ½ red onion, thinly chopped
- 1 avocado, pitted and scooped out
- 1 lime, juiced
- 1 tsp extra-virgin olive oil
- ½ tsp chili flakes
- sea salt to taste
DIRECTIONS
- STEP 1. Preheat oven to 350 F or 176 C.
- STEP 2. In a large mixing bowl, combine all of the ingredients for the meat. Mix well using your hands. Form three burgers out of the mixture.
- STEP 3. Line a baking sheet with parchment paper and lightly grease with cooking spray. Place the beef burgers on top and bake for 10-12 minutes, until golden. Add the sliced cheese halfway through cooking the burger so it can melt.
- STEP 4. In a small bowl, mix the avocado, lime juice, olive oil, chili flakes and sea salt.
- STEP 5. Serve the burger in lettuce wraps and top with tomato, onion, and avocado mixture.
Tools/Products Used In This Recipe: