You can add mustard, mayo, cheese, and veggies, or just a slice of cheese for the simplest version. Either way, I suspect you won’t miss the bun. I used to love bread, but now I consider it an unnecessary filler (though I still have several good recipes for keto bread). I’d much rather have an extra delicious beef patty than have just one patty sandwiched in bread! A bunless burger is the perfect solution for those on a low-carb or keto diet. And no, I don’t miss the bun! When you get used to eating low-carb, you no longer “need” bread to hold your burgers or hot dogs.
Ingredients
Recipe Card
Ground beef patties: I prefer a mix of 85/15. Leaner than that is too dry, in my opinion, although - as you can see in the ingredient photo above - I do use extra-lean bison on occasion. To season the patties: Kosher salt and black pepper. Mustard: I prefer Dijon mustard, which is creamier and less vinegary than yellow mustard, but any mustard will be good here. You can also use mayo or sriracha mayo. Lettuce: Use whatever you like! Iceberg lettuce is crisp and keeps well in the fridge, but it’s not as flavorful as other lettuce varieties. My personal favorite is Romaine. Tomato: Try to pick a plump, red, and firm tomato. Beefsteak tomatoes are perfect, but I’d rather use a ripe, smaller tomato than a large, tasteless one. Red onion: If you dislike the sharpness of raw onion, you can simply omit it. You can also use sauteed onions if you happen to have some (or if you have the patience to make them!) Sliced cheddar: For the best flavor, I like using sharp or even extra-sharp cheddar.
Season the beef patties with salt and pepper. You can add more spices if you’d like (onion powder, garlic powder, smoked paprika). I usually stick with salt and pepper. Cook the patties to your desired doneness. I cook them to medium, about 3 minutes per side. Transfer the patties to a plate and allow them to rest, loosely covered in foil, for 5 minutes. While the meat is resting, gather the remaining ingredients. To assemble the “sandwiches,” grab two plates. Place a cooked patty on each plate and spread it with mustard. On top of the mustard, layer the lettuce, onion, tomato, and cheese, and then top with another cooked patty. Serve immediately.
