Tag Archives: bunless

Paleo Burger

Forget the bun and dive into a delicious whole food Burger lovingly prepared and served up by you! Embrace eating real food and let your creativity flow as you assemble one of these healthy delights. Your family and friends will be amazed when they are served a tasty, colourful and completely satisfying meal that is so easy to prepare and can be adjusted to suit your own individual tastes and preferences.

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The burger forms the centre piece of the meal and is accompanied by a selection of raw ingredients.

Choosing your meat is the key decision and l advise to buy the best quality that you can. I like to use organic, grass fed or free-range options with beef, lamb and chicken my favourite. I usually use mince and add herbs from the garden, egg, coconut flour, onion, stock, grated vegetables, seasoning etc. Alternatively you can use a whole piece of meat such as a breast fillet that is spiced with seasoning such as cinnamon and cumin. If l make up the mince burgers l form the patties and refrigerate for an hour as this helps them to hold together. You can bake the burgers in the oven covered with foil or cook in your fry pan. I generally cover them either way as their is quite a lot of fat splattering about and it can get messy to clean up.

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Fried red onion with a double beef burger and a runny egg to add a sauce.
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A single beef burger on a bed of roasted beetroot and brussel sprout chips and some nicely fried red onion on the top.

I think a burger is a year round dish as the accompanying vegetables can be altered to include more raw or cooked ones depending on what is in season.

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This burger sits on a bed of colourful salad.
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Red capsicum, yellow mini tomatoes and avocado provide a colourful surround for this burger.
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Sitting on a bed of colourful coleslaw, salad and avocado.

This is an economical, quick and delicious family meal. Eat a rainbow today and enjoy the health benefits of having a whole foods based diet.

The perfect bunless Paleo burger

This burger is extremely simple to make with the hardest part balancing the ingredients on top of each other. I used free range chicken for the burger but the meat can easily be substituted for grass fed beef as one example. 

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A balancing act!

The burger is quickly made in the food processor and everything else that goes on top is up to you. I topped this burger with a poached egg that still had a soft centre which added some moisture to the dish. On top of that were cucumber slices, grated carrot, tomato and spinach leaves. I surrounded the burger with more spinach leaves, raw cashew nuts and sliced avocado.

I used frozen chicken breasts that had thawed slightly which meant the burgers were very cold and they held together well. If you use fresh chicken place the burgers in the fridge for about 30 minutes before cooking.

Burger Ingredients:

2 Free Range or organic chicken breasts

One handful of flat leaf parsley

2 small bunches bok choy (or 1 large bunch)

1/4 of a red capsicum diced roughly

1 spring onion green top sliced roughly

Seasoning: I used 1/4 teaspoon each of cumin and cinnamon plus a pinch of pink rock salt and black pepper

Place all of the burger ingredients in the food processor and blend. 

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An even consistency.

I used an electric frypan to cook the burgers and about 1 tablespoon of coconut oil. You could also cook them in the oven. Form the mix into patties the size you require. I made smaller ones for the children and larger ones for the adults. Place into the heated pan and cook until golden on both sides. Because the burgers were quite thick l used the lid on my pan and that helped them to cook through.

While the burgers are cooking prepare the salad ingredients and poach the eggs just before serving. The whole meal can be quickly assembled and eaten straight away.

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The burgers are ready!
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Leftover burgers for lunch the next day.

These burgers are very moist and tasty, providing a wonderful base for whatever ingredients you choose to add and sweet potato chips would be lovely with this meal.

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