How can you enjoy a delicious burger without the traditional bun. What are some healthier alternatives that add flavor and nutrition to your meal. Which options cater to different dietary needs and preferences.

Rethinking the Burger: Why Consider Bun Alternatives

Burger buns have long been considered an essential component of this classic dish. However, exploring alternatives can lead to healthier, more diverse, and equally delicious meals. A typical whole wheat bun contains approximately 140 calories, over 2 grams of fat, and a significant 248 mg of sodium. For those monitoring their sodium intake, this can be a substantial portion of the recommended daily limit.

Fortunately, there are numerous creative and nutritious options to replace traditional burger buns. These alternatives not only reduce calorie and sodium intake but also add new flavors and textures to your burger experience. Let’s explore some innovative ways to enjoy your favorite patties without compromising on taste or nutrition.

Veggie-Based Burger Bun Alternatives

Zucchini: A Low-Carb, Nutrient-Rich Option

Zucchini slices offer a refreshing and low-carb alternative to traditional buns. To prepare, slice zucchini thickly and grill for 2-3 minutes on each side. This method works particularly well with turkey burgers, helping to combat their tendency towards dryness. The mild flavor of zucchini complements a wide range of burger toppings and adds a satisfying crunch to each bite.

Lettuce Wraps: Crisp and Keto-Friendly

Lettuce wraps have gained popularity as a gluten-free, keto-friendly option for burger enthusiasts. While iceberg lettuce is commonly used, romaine leaves offer superior coverage and nutritional benefits. Rich in iron, folate, and vitamins A, C, and K, romaine lettuce adds both flavor and nutrients to your burger experience.

Are lettuce wraps sturdy enough to hold a fully loaded burger? When using large, crisp leaves and shaping your patties to fit, lettuce wraps can indeed support a variety of toppings. The key is to choose fresh, sturdy leaves and avoid overloading with excessively wet ingredients.

Grain-Based Alternatives: Balancing Nutrition and Flavor

Tortillas: A Versatile Wrap Option

Tortillas offer a convenient and versatile alternative to burger buns. By shaping patties into ovals or rectangles, you can easily create a burrito-style wrap that’s perfect for on-the-go eating. However, it’s crucial to choose wisely when selecting tortillas.

Which tortillas are the healthiest choice for burger wraps? Opt for whole-grain varieties to maximize nutritional benefits. Surprisingly, “veggie” wraps often contain minimal vegetable content and may not be as healthy as they appear. Always read labels carefully and choose tortillas with simple, whole-food ingredients.

Rice Paper: A Light and Transparent Option

Rice paper wrappers offer a unique and low-calorie alternative to traditional buns. These thin, translucent sheets allow the beauty of your burger and toppings to shine through while providing a delicate texture contrast.

How do you prepare rice paper for use with burgers? Soak rice paper sheets in warm water until pliable, then carefully wrap your cooked patty and desired toppings. This method works best with slightly cooled ingredients to prevent the rice paper from becoming too soft.

Protein-Packed Burger Bun Alternatives

Portobello Mushroom Caps: Meaty and Satisfying

Portobello mushroom caps serve as an excellent bun alternative, offering a meaty texture and rich, earthy flavor. To prepare, simply clean the caps, remove the stems, and grill or roast until tender. These large mushrooms not only complement the burger patty but also contribute additional protein and nutrients to your meal.

Do portobello mushroom caps require seasoning when used as buns? While they’re delicious on their own, a light brush of olive oil and a sprinkle of salt and herbs can enhance their flavor. Garlic, thyme, or balsamic vinegar are excellent seasoning options that pair well with most burger types.

Eggplant Rounds: A Mediterranean-Inspired Choice

Sliced eggplant rounds offer a hearty, Mediterranean-inspired alternative to traditional buns. When grilled or roasted, eggplant develops a tender, meaty texture that pairs wonderfully with beef, turkey, or vegetarian patties.

To prepare eggplant rounds for burgers, slice the eggplant into 1/2-inch thick rounds, brush with olive oil, and season with salt and your favorite herbs. Grill or roast until golden brown and tender. The mild flavor of eggplant allows the taste of your burger and toppings to shine through while adding a satisfying texture to each bite.

Creative Carb Alternatives for Burger Buns

Sweet Potato Rounds: A Nutrient-Dense Option

Sweet potato rounds offer a colorful and nutrient-dense alternative to traditional burger buns. Rich in vitamins A and C, sweet potatoes add a subtle sweetness that complements a variety of burger flavors.

To prepare sweet potato buns, slice large sweet potatoes into 1/2-inch thick rounds. Brush with olive oil, season with salt and pepper, and roast in the oven until tender and lightly caramelized. The natural sweetness of the potato pairs particularly well with spicy or barbecue-flavored burgers.

Cauliflower Steaks: Low-Carb and Versatile

Cauliflower steaks provide a low-carb, vegetable-based alternative to burger buns. These thick slices of cauliflower, when roasted or grilled, develop a tender interior with crispy edges, offering a satisfying texture contrast to your burger patty.

How do you prepare cauliflower steaks for use as burger buns? Cut a whole cauliflower head into 1-inch thick slices, brush with olive oil, and season with your favorite spices. Roast in the oven or grill until golden brown and tender. The mild flavor of cauliflower allows it to take on the taste of your seasonings while providing a sturdy base for your burger.

Gluten-Free Burger Bun Alternatives

Plantain Buns: A Tropical Twist

Plantain buns offer a unique, gluten-free alternative with a tropical flair. These starchy fruits, when sliced and fried, create a crispy exterior with a soft, slightly sweet interior that pairs well with savory burger patties.

To make plantain buns, choose green or slightly ripe plantains. Slice them lengthwise into 1/4-inch thick pieces, then fry in oil until golden brown and crispy. The natural sweetness of plantains complements spicy or heavily seasoned burgers, adding an unexpected but delightful flavor dimension to your meal.

Collard Green Wraps: Nutrient-Packed and Versatile

Collard green leaves provide a nutrient-dense, low-calorie alternative to traditional buns. These large, sturdy leaves are perfect for wrapping burgers and holding a variety of toppings without falling apart.

To prepare collard green wraps, blanch the leaves briefly in boiling water to soften them, then plunge into ice water to retain their vibrant color. Pat dry and use as a wrap for your burger and toppings. The slight bitterness of collard greens pairs well with rich, flavorful burger patties and adds a boost of vitamins A, C, and K to your meal.

Innovative Burger Bun Alternatives for Adventurous Eaters

Grilled Pineapple Rings: A Sweet and Tangy Option

Grilled pineapple rings offer a bold, sweet-and-tangy alternative to traditional burger buns. This tropical fruit adds a burst of flavor that pairs exceptionally well with teriyaki or barbecue-flavored burgers.

To prepare pineapple buns, slice fresh pineapple into 1/2-inch thick rings, removing the core. Grill the rings until lightly caramelized, which enhances their natural sweetness. The juicy texture of grilled pineapple provides a refreshing contrast to the savory burger patty, creating a unique and memorable eating experience.

Tomato Halves: A Fresh and Juicy Choice

Large tomato halves serve as a fresh, low-calorie alternative to burger buns. This option is perfect for those who love the classic combination of burgers and tomatoes but want to reduce their carb intake.

Choose firm, ripe beefsteak tomatoes and slice them in half horizontally. Gently scoop out some of the seeds and pulp to create a stable base for your burger patty. The natural acidity and juiciness of tomatoes complement the richness of beef or turkey burgers, while also adding a boost of lycopene and vitamin C to your meal.

Embracing Healthier Burger Options: Benefits and Considerations

Opting for alternative burger buns offers numerous benefits beyond just reducing calorie and carbohydrate intake. These creative options can introduce new flavors, textures, and nutrients to your meals, making burger nights more exciting and varied.

How do bun alternatives impact the nutritional profile of your burger meal? Many vegetable-based alternatives, such as lettuce wraps or grilled eggplant rounds, significantly reduce the calorie content of your meal while increasing fiber and micronutrient intake. Protein-rich options like portobello mushrooms can boost the overall protein content, making your burger more satiating.

Are there any considerations to keep in mind when choosing burger bun alternatives? While these options offer many benefits, it’s important to consider factors such as texture, stability, and flavor compatibility. Some alternatives may not hold up as well to very juicy burgers or excessive toppings, so adjusting your burger assembly technique might be necessary. Additionally, certain options like rice paper or plantains may require more preparation time compared to traditional buns.

Experimenting with different burger bun alternatives can lead to discovering new favorite combinations and healthier eating habits. Whether you’re looking to reduce carbs, increase vegetable intake, or simply try something new, these creative options offer a world of possibilities for reimagining the classic burger.

16 Healthy Burger Bun Alternatives

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By DB Kelly/July 7, 2022 11:06 am EST

It might seem like burger buns are an integral part of backyard barbecues, summertime cookouts, or quick-and-easy meals, but it turns out that with a little creativity, they’re not necessary at all. In fact, getting rid of them in favor of some healthier alternatives is exactly the kind of small change that can start adding up to make a big difference.

Let’s start by giving burger buns the benefit of the doubt and taking a look at what you’re adding to a meal if you opt for the whole wheat variety. While Verywell Fit stresses that exact numbers vary by brand, the USDA says that a whole wheat bun is approximately 140 calories, a little over two grams of fat, and a whopping 248 mg of sodium. For some context, the American Heart Association says that while the average adult should limit their sodium intake to 2300 mg per day, 1500 mg is an ideal limit for improving heart health.

So, what if you don’t want to give up that hamburger, turkey burger, or chicken sandwich? That’s all right! Let’s talk about some healthy alternatives that can make that burger better for you and add some much-needed variety to your meal planning. It’s a win all around.

Zucchini

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Anyone who has ever planted zucchini in their yard knows that these prolific producers have even the biggest zucchini-loving families wondering what to do with their abundant yield. After all, there’s only so much zucchini bread one can make. But here’s some good news — you can absolutely turn them into faux burger buns.

Simply Quinoa suggests ditching burger buns for slices of zucchini, noting that these thick-sliced veggies work particularly well with things like turkey burgers, as they help combat that notorious dryness that comes with a well-cooked burger.

Slice the zucchini thick, then grill it using a grill pan or on the outdoor grill — right alongside your burgers. Just two to three minutes on each side will produce the grill marks and firmness needed to stand up to the burger and whatever toppings you decide to pair with it. (Pro tip: Gardeners, share this idea with your neighbors, so they’ll take more of that zucchini off your hands!)

Lettuce

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This one comes with a shout-out to Five Guys, who have made it known that they offer a gluten-free, keto-friendly, low-carb option for anyone who loves their burgers (and all those toppings) but might not be a fan of the bun. That is, of course, the lettuce wrap. And it isn’t just for a trip to Five Guys — it’s easy enough to do at home, too, especially if you’re making and shaping your own burgers.

There’s nothing that says burgers have to be round, after all: Form some oval-shaped patties, so they’ll fit even better inside a long leaf. While Five Guys uses iceberg lettuce, reaching for romaine is a better option. Not only will the leaves provide better coverage and grip, but according to Taste of Home, they also come with nutrients — like iron, folate, and vitamins A, C, and K. Iceberg just can’t compete with that — not to mention the robust flavor that comes with some of the other types of lettuce. 

Tortillas

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Ditching the burger bun for a tortilla is a great idea, especially for those hot summer nights when you want something that’s not going to fill you up and make you uncomfortable. Make your own patties, shape them into a long oval or rectangle, and wrap them like a burrito. Brilliant, right?

But this one comes with a bit of a caveat. Not all tortillas are created equal, and it’s important to read the labels. According to the Cleveland Clinic, tortillas can come with more calories and carbs than that burger bun you’re skipping. The key is to make sure you’re opting for whole-grain wraps and skipping the white flour ones.

Surprisingly, they also recommend you pass over the ones that sound “healthy,” like so-called spinach wraps. They’re typically made with a tiny amount of vegetables, so it’s better to put the actual veggie on the burger. Read labels and choose wisely, and this can be a great option for going light.

Rice paper

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The downside to using a burger bun on a patty loaded with toppings is that the meat can become an afterthought instead of the star of the show. And that’s a shame. Fortunately, opting for rice paper to hold the whole thing together isn’t just healthier, it helps put the focus right back where it belongs.

The Food in My Beard did quite a bit of experimentation before coming up with the perfect rice paper-wrapped burgers, and it’s easier than it sounds. They took the cooked patty and put it in the middle of a double layer of rice paper that had been quickly dipped in water. Then, they added toppings and wrapped up the paper. Depending on the size of your burger, it might not be enough — just add another paper, flip, and wrap again.

Love the idea and looking for a variation on it? Mind over Munch suggests using browned ground beef instead of patties, adding all your favorite burger toppings, then rolling the rice papers into a summer roll.

Sweet potato

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There’s nothing that goes better with a burger than fries. And sweet potato fries? That’s a big, “heck, yes!” That said, let’s talk about how Taste of Home is combining fries and burgers to ditch the bun.

They opt to make this work with sliders but depending on the size of the potatoes, it’s perfectly possible to use it for a full-on burger, too. Especially if you cut the potatoes into the recommended ½-inch slices before shaping your patties. That way, you know what size and shape to make the burgers.

Bake the slices of potatoes until they’re tender, but — and this is super important — don’t bake them too long. You’re not going to want the same texture that you might use for mashed potatoes, because you’ll end up with a mess. Just 30 to 35 minutes in a 425-degree oven, and your potato slices will be perfect for putting on either side of whatever burger you want. Burger and fries? Check!

Sticky rice

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Sure, some social media trends are cringe — raw water, anyone? — but sometimes, they hit the jackpot. That’s definitely the case with Instagram’s #sushiburger. And it’s exactly what it sounds like: burger buns are replaced with patties made from sushi rice.

How does that work? The Roasted Root gave it a try and came up with some great suggestions for making sure it worked well enough for a burger that doesn’t just look neat but is possible to eat, too.

They recommend cooking the rice in exactly the same way you would for sushi (and yes, sushi rice does work best for this because of the high starch content and stickiness). Cook the rice with water, vinegar, and a dash of sea salt, then chill until it’s completely cold. They also recommend using a cookie cutter to shape and pack the rice firmly, noting that a 3.5-inch shape is perfect for a half-pound burger. Use just a dash of high-heat oil to fry them in a pan for around 12 minutes on each side, then add your burger patties and toppings.

Bell peppers

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The first bite is with the eye, the old saying goes, and this burger bun substitution is both colorful and cool. Bell peppers come in a variety of colors, and all are perfectly acceptable substitutions for your burger bun — especially, once they’re given a nice char on the grill (or in a grill pan).

Another bonus? We’re talking about minimal prep here. Slice off the top and the bottom then cut the pepper in half. Press them flat, give them a light spray with your favorite cooking spray, then put them on the grill. For how long? That depends on whether you want them to still have a little bit of a crunch, or if you would rather they were a bit on the softer side. Then, just sandwich the burger patty in there, and don’t forget the toppings. (Can we suggest a few avocado slices? We just did!)

Nori

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The idea of eating the stuff you get tangled in when you’re trying to have a nice, relaxing dip in the ocean sounds a little weird, but here’s the thing: According to Healthline, eating seaweed comes with all kinds of health benefits, including a ton of vitamins, minerals, and nutrients, and iodine (which is crucial for thyroid health). It’s also full of antioxidants and has been shown to improve gut health, too. But, how do you use it without your family turning up their collective noses?

Well, use your nori wraps in lieu of a burger bun. It’s what educator and weightlifter Steph Gaudreau recommends, saying it’s a particularly brilliant way to use up a leftover burger that happens to be lingering in the fridge. Best of all? It’s quick and easy. Just slice a standard, round burger in half, add your toppings and wrap it up like a burrito. Need to use up some leftover coleslaw or veggies? One last piece of cheese? The final pickle in the jar? Throw them on your nori burger and know you’re not only taking steps toward no waste but getting some serious goodness while you’re doing it.

Portobello mushrooms

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Portobello mushrooms are recognized as a grill-friendly option for vegans and vegetarians, but we’re here to say that they’re a great option for meat lovers, too.

Livestrong says that not only do they make great substitutions for burger buns, but there are a couple of different ways of making them that ensure you end up with the texture you’re looking for. Brushing your portobellos with a bit of oil, sprinkling them with some seasoning, then putting them on the grill is a great way to make what they describe as a “knife-and-fork burger option. “

Alternately, place them on a baking tray — gills up — and roast them for a time that depends on how crispy you’d like them to get. Love mushrooms? Never seem to find enough ideas for working them into a meal? Here’s one solution that’s lower in carbs, calories, and fat, but provides plenty of vitamins and nutrients.

Pineapple rings

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Love pineapple and ham on your pizza? Even if you don’t — but still love the idea of combining sweet and savory into one delicious dish — you’ll need to give this one a try.

According to Kotanyi, replacing a burger bun with slices of pineapple is super easy. They recommend using fresh pineapple, cutting it into thick slices, and topping it with flavors that are going to work well with the sweet-savory mix (although you can also opt for giving it a quick char on the grill first).

They suggest mashed avocado, onion, tomato, and arugula as possible toppings for your burger. And while bacon is also a tasty possibility, it might be off-the-table if you’re trying to make these replacements with the goal of getting healthier. But you could also make a trade-off between the bacon and the healthy bun swap. Because you know what? Adulting is hard. And sometimes, you deserve a bacon-pineapple burger.

Spiralized veg

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Spiralizing veg to make faux pasta was all the rage, but here’s some good news for anyone who happened to pick up a spiralizer: They make great burger bun replacements, too!

Gumsaba says they’re pretty easy to make. Start by spiralizing your zucchini, mix it with a light sprinkling of salt, and let it sit for about 10 minutes. Drain all the liquid that’s pulled out of the veg, and add… well, whatever you want! They recommend using an egg (or flax egg) for the binder and adding things like cashews and scallions. Then, season it with salt, pepper, garlic, and dill (or, if you like, some red pepper flakes or paprika), form them into burger-bun-sized patties, and brown in the frying pan.

That’s it! Bonus? It’s super easy to sneak some other veggies in there, by adding some spiralized carrots, squash, or sweet potato. Also, since zucchini picks up seasonings really well, it’s easy to turn this into an Asian-inspired bun alternative with the right additions.

Butternut squash

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You know that time of year — when fall is coming, but you’re not quite ready to give up on your burgers and hot dogs. Fortunately, there’s a brilliant way to combine the autumn produce at the farmer’s market with your end-of-summer cookouts. Just swap out your burger buns for butternut squash.

Supergolden Bakes uses butternut squash buns for their lamb burgers, but this works just as well with any other kind of burger, too! And, it’s easy.

Cut the squash into slices that are about ¾ of an inch thick. And while it doesn’t have to be exact, evenly-sized slices will mean everything’s going to cook properly. Line them up on a baking tray, and roast for about 20 minutes. That’s it! Season as you so desire, add a drizzle of olive oil before roasting and after roasting, throw on your burgers and toppings, and finally, drizzle on some green tahini dressing. If that doesn’t sound delicious, we’re not sure what does.

Tomato slices

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The only thing better than ketchup on a burger is a thick slice of tomato. And the only thing better than how it tastes is how it’s no more difficult than taking a bun out of a package.

Simply grab your tomato, cut off a healthy-sized slice from the top and bottom, remove the stem, and there are your “burger buns.” It’s that easy!

Framed Cooks has some tips for making this idea work even better. They recommend cutting your tomatoes first and then letting them drain onto a plate and paper towel while you cook your burgers. That will remove extra moisture that might make this difficult to eat — you might even want to cut these early on in the day. Still, they’re bound to be oh-so-gloriously juicy, and if anyone is inclined to judge you, just let them try it for themselves. Sometimes, the mess is absolutely worth it. 

Cauliflower

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Cauliflower has become a trendy replacement for a number of carb-heavy dishes, and it can absolutely be used as a burger bun substitution, too. Who knew that cauliflower could be so versatile?

The recipe is super simple and calls for cauliflower florets, parmesan cheese, eggs, almond flour, coconut flour, and Italian seasonings. Run the cauliflower through the food processor, microwave for three minutes, and remove extra liquid before mixing in the egg and cheese. Then, just form them into burger bun-sized patties (using a muffin tin can help).

You can also use cookie cutters to form the cauliflower into patties, which then can be lined up on a baking tray and put in the oven for around 20 minutes. When they’re browned on the edges, they’re ready to come out and serve. Who says veggie burgers are the only burger that can help you get your daily dose of veg?

Eggplant

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Ever stop to consider the eggplant at the grocery store but decide to pass on it because you weren’t sure how to use the whole thing? The easy answer: burger buns!

Pulses uses slices of eggplant as burger buns for their black bean burgers, but this idea will work with any kind of patty. Simply slice the eggplant, brush with a light coating of oil, and grill — either outdoors or in the grill pan. They should be tender but not overcooked. Three minutes on each side should be plenty to make sure these slices are cooked but won’t fall apart on your burger.

There’s one more thing to keep in mind: While options like sweet potatoes can be sliced a little thinner, eggplant buns should be at least an inch thick. That’ll help them stand up to whatever toppings you put on. Try throwing on a dollop of marinara sauce and a sprinkling of parmesan cheese for an eggplant parm burger. You’re welcome!

Whole wheat pita

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We’ve all been there: It’s been a long, hard day, and we just want to enjoy our burger … only to try to take a bite and have the whole thing squirt out the end, ricochet off the plate, and make a general mess. Want to guarantee you’ll never have to deal with that again? Make your burger in a whole wheat pita.

That’s what HEB suggests, and honestly, who wouldn’t love an easier-to-eat burger? Especially on days that you’d like to eat outside? It really is as easy as sliding the burger inside a pita and loading it up with all your favorite toppings (without worrying that they’ll slide out). Want a few more of those slippery pickles? Throw ’em on there!

Pro tip? Try making your own patties. Shape them into rounds that are a bit smaller than the pita, and before cooking, cut them in half. That way, when the burger shrinks after cooking, they should fit easily in the pita — with room for all the pickles that your heart desires.

18 Hamburger Bun Alternatives That’re a Million Times Better Than Gluten-Free Bread – SheKnows

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by

SheKnows Editorial

August 3, 2017 at 3:00pm PM EDT

Back in the day when we were young and carefree, a good, old-fashioned white hamburger bun was the bee’s knees. We also walked to school uphill both ways in the snow. But times have changed. It may be easier to get to school and work, but gone are the days when we could wrap our burgers up in a glorious gluten-filled bun without batting an eyelash. We’ve got our health to worry about now, people!

Related story

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And though we’ve tried to enjoy ourselves as we bite into a juicy patty enveloped in a gluten-free bun or two slices of GF bread, we just can’t. It’s not the same, and don’t even try to tell us that it is. So instead of going with the wannabe bread bun, we’re taking things in an entirely different direction.

Whether you’re trying to ditch carbs or just eat cleaner, you’re going to dig these hamburger bun alternatives.

Originally published July 2016. Updated August 2017.

• Grilled eggplant bun

  Image Credit: Hip Foodie Mom

  Grilled eggplant buns and grass-fed beef make these burgers something you can really get excited over.

• Portobello buns

  Image Credit: Nom Nom Paleo

  These juicy burgers are nestled between roasted portobello caps.

• Mushroom buns

  Image Credit: theabhig/Instagram

  Smaller mushroom buns make this petite fried egg sandwich look even more delicious.

• Sweet potato slider buns

  Image Credit: Our Four Forks

  Whether you keep it vegetarian or swap out the veggies for meat, these sweet potato slider buns will be a hit.

• Sliced zucchini buns

  Image Credit: Simply Quinoa

  These juicy herbed turkey burgers with zucchini buns are a flavorful, low-cal option for your next barbecue.

• Paleo plantain buns

  Image Credit: Purely Twins

  These soy-free vegan burgers are served between Paleo-friendly plantain buns.

• Bunless fiesta burgers

  Image Credit: The Girl Who Ate Everything

  Sometimes you don’t need any bun. These low-carb, bunless fiesta burgers are totally tasty on their own.

• Bread cheese buns

  Image Credit: Dude Foods

  These bread cheese buns just might kill you, but hey, at least they’re gluten-free.

• Tomato buns

  Image Credit: The Iron You

  Juicy late-summer tomatoes make a perfect Paleo burger bun, and avocado makes them extra tasty.

• Mini bunless cheeseburgers

  Image Credit: Sugar-Free Mom

  These bunless burger skewers with Thousand Island dip are a fun, gluten-free appetizer for any party.

• Spiralized veggie buns

  Image Credit: Inspiralized

  Sick of veggie noodles but still in love with your spiralizer? Then check out this recipe for spiralized buns.

• Lettuce buns

  Image Credit: Try Anything Once Culinary

  Crispy, cool lettuce is the perfect gluten-free bun for these decadent bacon, Swiss and avocado burgers.

• ‘Everything bagel’ cauliflower buns

  Image Credit: Lexi’s Clean Kitchen

  These refined flour-free cauliflower buns get an extra boost of flavor thanks to everything bagel seasoning.

• Thai sticky rice buns

  Image Credit: She Simmers

  If you’re gluten-free but still craving carbs, then these Thai sticky rice burger buns are the way to go.

• Rice paper wraps

  Image Credit: isweatglitter79/Instagram

  A burger on rice paper? Sure, we’ll take it.

• Burger bowl

  Image Credit: Follow the Ruels

  When in doubt, throw it all in a bowl and call it a day.

• Sweet potato-bacon burger bites

  Image Credit: Paleo Running Mama

  Sweet potato, burger and bacon? Giddyap.

• Pineapple slices

  Image Credit: Fit Views

  What’s good enough for pizza is good enough for a burger.

• Pin it!

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5 interesting burgers without a bun | Recipes | Kitchen

Traditional steak, round bun, sauce – the recipe for a hamburger is very simple. It was in this form that this dish was first served by Louis Lessing, a famous American deli. It happened on July 27, 1900. Since then, the hamburger has become incredibly popular, and the number of its recipes has long since exceeded a thousand. What modern culinary specialists don’t put between buns, and a variety of cutlets, both from meat and from fish, from legumes, from cottage cheese, potatoes, and other vegetables. What kind of sauces and toppings do not come up with.

Well, we decided to experiment not on the filling, it was a good old cutlet, but on the frames. Introducing 5 interesting burgers that are cooked without bread.

Eggplant hamburger

Photo: Shutterstock.com

2 servings

1 eggplant

300 g lamb

1 onion

1/2 bunch cilantro

2 tbsp. grated hard cheese

1 tomato

A few small lettuce leaves

Mustard

1 tsp. olive oil

Salt and pepper

Step 1. Cut the eggplant into thick (1 cm) circles. Drizzle them with oil and salt. Leave for 10 minutes.

Step 2. Pass the lamb through the large grate of the meat grinder.

Step 3. Finely chop the onion and herbs, add to the meat, pepper. Mix thoroughly until the minced meat becomes a homogeneous mass.

Step 4. Form small burger patties. Sprinkle them with salt.

Step 5. Fry cutlets. At the same time, fry the eggplants, but so that they are not fried a little, then they will not fall apart.

Step 6. Assemble the burgers: place a lettuce leaf on a piece of eggplant, cutlet on top, then cheese, mustard and tomato. Cover with a piece of eggplant.

Plovburger

Recipe by Denis Perevoz, brand chef of Uryuk restaurant group

Plovburger Photo: Uryuk Restaurant

For the bun:

160 g rice

1 g cumin

1 g paprika

1 egg

40 g gouda cheese

Filling:

80 g beef

15 g beef tallow

½ onion

Salt, black pepper

1 protein

1 tomato

2 lightly salted cucumbers

4 g cilantro

6 g shallots

For the sauce:

40 g mayonnaise

1 0 g adjika

Step 1. Boil Tashkent rice in a double boiler or in a saucepan – cool .

Step 2. Add raw egg, grated cheese and spices. Mix all ingredients thoroughly.

Step 3. Use the iron ring 9.5 to shape the rolls and bake in the oven for 10-15 minutes.

Step 4 Stuffing. Turn the beef, fat, onion through a meat grinder, add spices and an egg. Mix everything thoroughly, beat off the resulting mass.

Step 5. Shape into a patty the same size as the rice “bun” and grill until done.

Step 6. Make the sauce: mix homemade mayonnaise and adjika.

Step 7 Slice the tomatoes and cucumbers.

Step 8. Assemble the plovburger in the following order: rice bun, tomato, sauce, cutlet, lightly salted cucumbers, shallots, cilantro leaves, sauce, tomato, rice bun.

Hamburger with chickpea and onion cushion

Photo: Shutterstock.com

For the “bun”:

2 onions

4 tbsp. chickpea flour

water

Salt

Cooking oil

For the filling:

300 g beef

1 onion

Salt and pepper

1 strong pickled cucumber

Sauce:

1 avo kado

1 tbsp. lemon juice

½ tsp. green adjika

Step 1. Finely chop the onion, add chickpea flour, add water and knead not too thick dough. Salt.

Step 2. Fry thick fritters in a frying pan using a cooking ring.

Step 3. Turn the beef with onions in a meat grinder through a large grate, beat off with your hands and salt.

Step 4. Shape into patties the same size as the buns.

Step 5. Fry the cutlets.

Step 6. Peel and mash the avocado. Add lemon juice and adjika. Mix.

Step 7. Spread the sauce on the chickpea bun, put the cutlet on top, cucumber slices and a little more sauce.

Chicken and bacon burger

1 chicken breast

4 slices of bacon

1 courgette

1 bell pepper

Greens

Oil for frying

Salt, black and red pepper

Sauce:

50 g homemade mayonnaise

1-2 cups of hot pepper

measured 10X10) slightly beat off.

Step 2. Rub the chicken with salt and pepper mixture. Grill.

Step 3. Cut the zucchini into large rings (if the zucchini is young, then do not remove the peel), cut the pepper into 4 parts, remove the seeds. Lightly salt all the vegetables, drizzle with oil and fry on the grill.

Step 4. Fry the bacon, it is more convenient to do this in a pan.

Step 5. Mix mayonnaise with finely chopped pepper (if you are afraid of a very hot sauce, you can put a piece of pepper in mayonnaise and leave for an hour, and then remove).

Step6. Put zucchini, a slice of bacon, a piece of pepper on a piece of chicken, season with spicy mayonnaise. Sprinkle with herbs. Top with another piece of chicken.

Potato Burger

Hamburger, grill Photo: Shutterstock.com

6 potatoes

2 tbsp. vegetable oil

2 eggs

2 tbsp. pine nuts

100 g breadcrumbs

Saffron, black pepper, salt

Filling:

500 g beef

2 onions

Salt and pepper 900 03

mustard

Step 1. Boil potatoes, drain water, potatoes mash into puree. Salt.

Step 2. Grind the nuts in a blender, but not into flour. Mix with breadcrumbs.

Step 3. Beat the eggs with half of the breadcrumb mixture, add the saffron, salt and pepper.

Step 4. Shape the potatoes into patties. Dip in eggs, then in breadcrumbs with nuts, then again in eggs and breadcrumbs.

Step 5. Fry the cutlets in oil.

Step 6. Mince the meat along with the onion. Mix the mince.

Step 7. Form patties, salt and pepper them. Grill or fry in a pan.

Step 8. Fold the burger: Place the meat patty between the potato patties. Add some mustard.

RECIPES: Burgers without bread – Lifehacker

Sports and fitness

August 6, 2015

Do you like burgers, but at the moment you have to limit your consumption of bread? Then you will surely like this post, as here we will tell and show how you can replace burger buns. It turns out very tasty! We tested all three options. 😉

The idea to cook different variations came after we tried a burger without bread in one of the bars. The role of the roll was played by lettuce leaves. But they can be replaced with something else, more satisfying and tasty, but less high-calorie. Our choice fell on zucchini (green and yellow), ordinary white cabbage (it turned out to be very tasty) and eggplant!

Cutlet

Since the burger must be low in calories, the meat must be chosen accordingly. We had turkey (loin) on hand, but you can use veal, chicken, or beef.

Minced meat consisted of minced meat, salt and freshly ground black pepper (nothing more), but if desired, dry herbs (basil or, for example, thyme) can be added there. No need to add eggs or flour.

Instead of a roll

We decided to test three options. As mentioned above, the choice fell on two types of zucchini, eggplant and white cabbage.

Eggplant. Choose a thicker eggplant, cut it into slices, beat it a little and salt it. Leave to stand for 15-20 minutes to release the bitterness. Preheat the grill pan, grease it with vegetable oil and send the eggplant circles to it. If there is no grill pan, you can bake in the oven.

Cabbage. It is better to choose younger cabbage, and the leaves should be thinner, but if there is no such option, then the most ordinary one will do. Beat hard cabbage leaves with a chop hammer, cut them into thin strips, salt, pepper and leave to stand for 15-20 minutes. Then drain the released cabbage juice and add the egg (one egg for about 150 g of cabbage). Mix well and for a thicker consistency, add a little whole grain flour or breadcrumbs. Approximately 2-3 tablespoons of flour will be used for the indicated amount of cabbage.

Heat up a frying pan, add vegetable oil for frying and lay out the cabbage in the form of small pancakes, the diameter of which depends on what size you made the meat patties.

Zucchini. As it turned out, yellow and green zucchini taste differently (I personally prefer the taste of green), so we decided to try to combine them: the role of the top part of the bun was given to green zucchini, and the role of the bottom part was given to yellow. Cooking is about the same as in the version with cabbage, with the only difference that they do not need to be beaten off, but must be grated on a coarse grater.

Grate, put on a plate and let stand for 20 minutes to get rid of excess juice. Then add the egg, salt, freshly ground black pepper and flour or breadcrumbs (one egg is used for one medium-sized zucchini). Mix it all well and spread small pancakes with a tablespoon.

As I said, the amount of flour or breadcrumbs will depend on the amount and juiciness of the vegetables. The juice will still stand out during the cooking process, so you can carefully drain the excess by pressing the grated vegetables with a lid or plate.

In addition, you can do the same with zucchini as with eggplant: cut into circles and send to the grill. Also, instead of zucchini, you can use the most ordinary zucchini or squash.

Sauce

Eggplant variant. Eggplant burger comes with a slice of juicy and sweet tomato, so we decided to choose a very standard and tasty version of the sauce for it: we just took Greek yogurt (or any unflavored yogurt), put some garlic and freshly ground black pepper in it!

Option for cabbage and zucchini.