Everyone loves a good burger, especially in the summer months when you can use the barbeque again. However, the huge breaded buns that people normally use are low in nutritional value, and worse for your waistline. So why are you still putting your delicious burgers inside tasteless bread? This summer, try something different for your burgers, and replace buns with nutrient filled tasty sweet potatoes, portabella mushrooms, or eggplants. It’ll bring a brand new taste to your summer barbeque, and be much healthier too!
3 Insanely Good Bunless Burger Recipes
Sweet Potato Buns
Servings: 2 (with leftovers)
Prep Time: 5 minutes
Total Time: 11-15 minutes
Ingredients
- 2 sweet potatoes
- 2 tbsp cooking fat
- Salt
- Pepper
Directions
- PEEL the sweet potato and cut into ½-inch-thick rounds. (Choose thick, round sweet potatoes over long, skinny ones.)
- HEAT the cooking fat over medium heat in a large skillet, swirling to coat the bottom of the pan. When the fat is hot, add the largest slices from the middle of the potato, laying them out in a single layer in the pan. (Cook these in batches, if necessary.) Cook until fork-tender and browned, 3 to 5 minutes on each side. Sprinkle with salt and pepper. Let cool, then stack a burger and fillings between two slices of sweet potato and serve.
- STORE the extras in foil or an airtight container the fridge. They will keep for up to 3 to 5 days, perfect for more burgers, or adding to tomorrow morning’s Frittata.
Eggplant Buns
Servings: 2 (with leftovers)
Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 1 eggplant
- 3 tbsp cooking fat
- ½ tsp salt
- ½ pepper
Directions
- PREHEAT the oven to 425°F. Line a baking sheet with foil.
- SLICE the eggplant evenly into ¾-inch-thick rounds. Arrange in a single layer on the prepared pan. Drizzle half of the cooking fat evenly over the eggplant, then flip each slice and drizzle the remaining fat on the other side. Season with the salt and pepper.
- ROAST the eggplant for 20 minutes, until it is browned on the outside and fork-tender. Allow to cool, then stack a burger and fillings between two slices and serve.
- STORE extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days, perfect for more burgers, or adding to scrambled eggs.
Portabella Mushroom Buns
Servings: 2
Prep Time: 5 minutes
Total Time: 25 minutes
Ingredients
- 4 lg portabella mushrooms
- 3 Tbsp cooking fat, melted
- ½ tsp salt
- ½ tsp pepper
- 1 clove garlic, minced
Directions
- PREHEAT the oven to 400°F. Line a baking sheet with foil.
- RINSE the mushroom tops with cool water or wipe with a wet paper towel to remove any excess dirt. Dry thoroughly. Place the mushrooms upside-down on the prepared baking sheet. Remove the stems by gently breaking them off, and drizzle the cooking fat evenly over the mushrooms. Season with the salt, pepper, and garlic.
- ROAST for 10 minutes, then flip and roast for another 10 minutes, until fork-tender. Allow to cool, then stack a burger and fillings between two mushroom caps and serve.
Article Source
http://www.prevention.com/food/bun-free-burger-recipes
