Bunless Burgers

If you haven't heard of bunless burgers yet, you must be living under a rock. They're the new craze and I can see why - they're so simple to make and versatile enough for the whole family. There are so many different versions that you can make from these and I always just chuck together whatever is in the fridge. The key is a delicious patty recipe so check out my staple one below where I use almond meal instead of bread crumbs. 

Bunless Burgers

INGREDIENTS

For the patty
1-2 tbsp ghee, butter or coconut oil
300 grams of beef mince
2 tbsp almond meal/flour
1/4 tsp paprika
1 tsp crushed garlic
1/4 small onion - diced
1 small free-range egg or 1/2 standard size
Handful of fresh parsley - roughly chopped
Ground pink himalayan rock salt + ground black pepper

For the burger

You can use any ingredients you like but here is some inspiration of what I used

2 cheese discs
2 slices of tomato
1/2 avocado
2 tbsp home-made mayonnaise  
2 free-range poached eggs
2 C loosely packed mesclun, you can substitute this for iceberg if desired
1 tbsp olive oil + 1 tsp balsamic vinegar

LETS MAKE IT

Step one
Preheat oven to 160 degrees Celsius.

Step two
In a mixing bowl, add beef mince, almond meal, egg, garlic, onion, parsley and season with salt and pepper. Use your hands to combine the ingredients together. 

Step three
When well combined, divide the mixture in two. Form each mixture into a patty shape. I like to make mine with a 3 cm thickness. 

Step three
Over medium-high heat add ghee, butter or coconut oil in pan. Place the patties into the pan cooking for 3-4 minutes dependant on thickness before flipping and cooking for a further 4 minutes. Transfer to a baking dish lined with paper towels and place in the preheated oven. 

Step four
You can now start compiling your burgers. 

Step five
Start with the mesclun and dress it with olive oil + balsamic vinegar. Add dollop of mayo. Transfer the patty on top. Begin layering the remaining ingredients, first with your cheese disk followed by your tomato and avocado slices. You can then add your poached egg. Season with himalayan rock salt + pepper and serve. 


#ARIEATS

Here are a few of my favourites remade by my followers. Remember to #arieats if you try out my recipes - I'd love to see it and you may just see your photo featured here!