If your doctor put you on a restrictive diet, then this bunless burger recipe may be the way to go. It has all the protein and tasty goodness of a burger, without those pesky bread carbs.

Bunless Burger Recipe (The Protein Burger)

The two secrets to a tasty bunless burger are: good toppings and a well seasoned patty. So let’s do the toppings first before delving deeper into this beefy madness.

Topping Your Bunless Burger

Grab a large onion and slice and dice it. Preheat some olive oil in a cast iron skillet on your grill, and throw in the diced onion. Sprinkle with brown sugar and mix. Let the onion caramelize.

The main ingredient of this burger is going to be the patty… That might be the case in any burger, but even more in this one. So don’t be afraid to make the best patty you can! For this recipe, minced beef from 3 different cuts was used: chuck, flank, and skirt. Add in some bone marrow, and you’ve got the ULTIMATE patty.

Seasoning Your Bunless Burger

Next, the seasoning. We’ve got a pretty impressive patty, so let’s go straight salt and pepper on this one – feel free to improvise.

Grill the patties over direct heat. After flipping for the first time, spread a squeeze of yellow mustard on each patty. Flip a few more times, so you can spread mustard on both sides and give it time to bond with the meat.

After the final flip, place a piece of cheddar cheese on each patty. Use a grill safe cover to help the cheese melt around the beef. It will only take about 30 seconds. Once done, top the patties with the caramelized onion, and move over to indirect heat.

Assembling Your Bunless Burger

Time to assemble a protein burger!

Instead of a bun, in this bunless burger recipe use some lettuce (romaine or iceberg). One or two leaves will do for each (top & bottom) bun.

Place down the patty on the lettuce, and top with some hot chili sauce to speed up the metabolism. Add a slice of tomato, and/or some pickle slices. Seal the deal with another leaf of lettuce.


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