I know that right this second, you are thinking, blah….what is a burger without the bun. Right? Well I am here to tell you, that after eating my burgers this way for six months now, I don’t miss the bun at all.
I have tried a bun or two since I started being gluten conscious and can honestly say that only one time have I enjoyed it more with the bun attached. That was only because we went out, it was New Years Eve….and the bun was freaking amazing. It’s hard to find a good bun these days.
When I am cooking at home and everyone else is eating their doughy store bought buns, I am enjoying this…
No worries here about the bun getting soggy and losing your burger, it’s pure outright dig in and enjoy it deliciousness.
What you need:
For the burger:
- 1 lb lean ground beef
- 1 large shallot, chopped finely
- 1 large egg
- 1 tsp Montreal Steak Spice (this is the best stuff ever. I use it on everything.)
- 1 tbsp chopped garlic
- 2 tbsp almond flour (if you are not worried about the gluten aspect you can use 1/4 cup of fine bread crumbs instead)
- freshly ground pepper (to taste) I use lots :)
Mix all of the above ingredients together and form into patties.
For the embellishments:
- 1 cup sliced mushrooms
- 1 tbsp butter
Fry the mushrooms in butter until perfectly cooked. I usually do this in a separate skillet from the burgers, at the same time I cook burgers.
- Fresh Arugula
- Sliced tomatoes
- Jalapeño Havarti Cheese
- Sliced Red Onion
- Sliced Dill Pickles
- Condiments of choice (My choices included Mustard, Mayo and Green Relish)
What you do:
In a cast iron frying pan, on medium high heat, fry your burgers and your mushrooms until thoroughly cooked, this will obviously depend on the size of your patties. When nearly cooked through add slices of Jalapeño cheese and gently melt cheese onto burgers.
On your plate arrange your delicious Arugula, it makes a beautiful and tasty bed for your burger, then place your burger on plate and add remaining condiments.
That’s it. Eat it.
I promise, you won’t even notice there is no bun. In fact it is amazing how much better it is without all that bread interfering with the mix of flavours in the burger.