Who needs a bun? Try this delicious bunless burger instead. Simply sandwich your fillings between two beef patties! You can add mustard, mayo, cheese, and veggies, or just cheese for the simplest version.
I used to love bread, but now I consider it unnecessary filler (though I still have several good keto bread recipes). I'd much rather have an extra beef patty! This bunless burger is the perfect solution for those on a low-carb diet. Just like this cheeseburger casserole, it focuses on beef, cheese, and vegetables while skipping the bread.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground beef patties: I typically use an 85/15 mixture. As you can see in the photo above, I sometimes use bison patties.
- Mustard: I prefer Dijon mustard. You can also use mayo or sriracha mayo.
- Red onion: If you dislike the sharpness of raw onion, you can simply omit it. You can also use sauteed onions or caramelized onions if you have some (or if you have the patience to make them!)
- Cheese: I usually use sharp cheddar. Swiss cheese and smoked Gouda are also good.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Season the beef patties with salt and pepper. Cook them to your desired doneness. I cook them to medium, about 3 minutes per side. Transfer the patties to a plate, allow them to rest, and gather the remaining ingredients.
To assemble the "sandwiches," grab two plates. Place a cooked patty on each plate and spread mustard over it. On top of the mustard, layer the lettuce, onion, tomato, and cheese, and then top with another cooked patty. Serve immediately.
Variation: Bunless Cheeseburger
Sometimes I skip the veggies and make the version shown below, inspired by In-N-Out's Flying Dutchman, which consists of two beef patties and two slices of American cheese, with no bun.
To make this version, cook two burger patties in a skillet until they're almost done, then place a slice of cheese on each one. Add 1 teaspoon of water to the skillet and immediately cover it with a lid. Let the burgers steam for 30 seconds, until the cheese is melted, then stack the patties with the melted cheese facing inward.
Recipe Tips
- I prefer to use pre-formed beef patties because they are more uniform and keep their shape better when cooked than the ones I shape by hand.
- It's important to let the burgers rest for 5 minutes before serving them. This rest period will allow the juices to redistribute and settle, ensuring juicy burgers.
- This bunless burger is quite messy and will require extra napkins. But it's admittedly more fun than using a knife and a fork, and it is always a hit with kids, who find the "meat bun" funny - and fun. The kids enjoy not just eating these burgers but also assembling them. But for a more dainty experience, use iceberg lettuce or cloud bread as your burger bun.
Recipe FAQs
Yes, although thawing first produces more even cooking. If cooking from frozen, use medium heat and allow several extra minutes of cooking time. Check that the center reaches an internal temperature of 160°F.
It's best not to. Pressing a burger with a spatula forces flavorful juices out of the meat, resulting in a drier burger. Flip the patties only once if possible and let them cook undisturbed between flips.
Ground beef naturally contracts as the fat renders and the proteins tighten during cooking. Commercial pre-formed burger patties are made slightly wider and flatter than the finished burger is intended to be to compensate for this expected shrinkage.
You can pre-cook the patties and keep them in an airtight container in the fridge for up to 4 days. Reheat them gently in a skillet or microwave, then add fresh toppings just before serving for the best texture.
You can also freeze the cooked and cooled patties in freezer bags for up to three months. Thaw them overnight in the fridge before reheating them.
Serving Suggestions
- Vegetables: I usually serve this burger with an easy side of vegetables, such as steamed broccoli or green beans.
- Pickles: It's also good with quick pickles or pickled red onions.
- Fries: Try it with a side of jicama fries or zucchini fries.
- Salad: My favorite salads to pair with these burgers are arugula salad, homemade coleslaw, or tomato salad.
- Toppings: You can top your burger with sliced avocado, a fried egg, and/or oven bacon, and eat it with a knife and a fork.
Recipe Card
Bunless Burger Recipe
Video
Ingredients
- 4 ground beef patties - 85/15, 4 ounces each
- ½ teaspoon Diamond Crystal kosher salt
- ½ teaspoon black pepper
- 2 teaspoons Dijon mustard
- 4 lettuce leaves
- 2 red onion slices
- 2 thick tomato slices
- 2 slices sharp cheddar
Instructions
- Season the beef patties with salt and pepper. Cook them on a cast-iron griddle over medium-high heat to your desired doneness. I cook them to medium, about 3 minutes per side. You can also grill them.4 ground beef patties, ½ teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper
- Transfer the cooked patties to a plate and let them rest, loosely covered in foil, for 5 minutes. While the meat is resting, assemble the remaining ingredients.
- To assemble the "sandwiches," grab two plates. Place a cooked patty on each plate. Spread it with mustard (or mayo). On top of the mustard, layer the lettuce, onion, tomato, and cheese, and then top with another cooked patty. Serve immediately with extra napkins. 🙂2 teaspoons Dijon mustard, 4 lettuce leaves, 2 red onion slices, 2 thick tomato slices, 2 slices sharp cheddar
Notes
- Seasonings, especially salt, are just guidelines. Please adjust to taste.
- It's important to let the burgers rest for 5 minutes before serving them. This rest period will allow the juices to redistribute and settle, ensuring juicy burgers.
- You can wrap the burger in several iceberg lettuce leaves for a less messy experience.
- The USDA recommends cooking ground beef to an internal temperature of 160ºF.
- You can pre-cook the burger patties and keep them in an airtight container in the fridge for up to 4 days. Reheat them in the microwave before assembling the "sandwich." You can also freeze the cooked and cooled patties in freezer bags for up to three months. Thaw them overnight in the fridge before reheating.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
