Big-Flavour, No Bun Loaded Aussie Beef Burgers
Prep time | 10 minutes
Cook time | 10 minutes
Category
Difficulty
serves
Lunch or Dinner
Easy
2
Ingredients
For the beef burgers burger toppings
- 400g beef mince, ideally around 15–20% fat
- 1 tbsp finely grated onion1 garlic clove, finely grated
- 1 tsp Dijon mustard
- 1 tsp Liquid Aminos
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- ¼ tsp chilli flakes, optional
01
Make the burger patties
Place the beef mince into a bowl.
Add the grated onion, garlic, Dijon mustard, liquid aminos, smoked paprika, oregano, salt, pepper and chilli flakes.
Mix gently with your hands until everything is just combined.
Don't overwork the meat—this can make the burgers dense rather than juicy.
Divide the mixture into two portions and form into patties approximately 2 cm thick.
Make them slightly wider than you think you need because they will shrink as they cook.
Press a small indentation into the centre of each patty with your thumb. This helps prevent the burgers from puffing up in the middle.
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02
Make the sauce
Mix the mayonnaise, Dijon mustard, chopped pickle, pickle juice and smoked paprika together in a small bowl.
Season with black pepper.
Set aside.
03
Cook the burgers
Heat a BBQ, heavy-based frying pan or cast iron skillet over medium-high heat.
Add the burger patties and cook for approximately 4 minutes on the first side.
Flip and cook for another 3–4 minutes, or until cooked to your preferred level.
If you're adding cheese, place it on the burgers during the final minute and allow it to melt.
For food safety, particularly with mince, cook the burgers thoroughly.
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04
Build your bun-free burger
Instead of a bun, create a big lettuce "wrap."
Lay two large lettuce leaves on each plate.
Add rocket or spinach, followed by the beef patty.
Top with tomato, red onion, avocado and pickles.
Finish with a generous spoonful of the smoky burger sauce.
Add another lettuce leaf over the top and tuck everything together.
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- 4 large lettuce leaves
- 1 large tomato, sliced
- caramalised onion
- ½ avocado, sliced
- 4–6 slices dill pickle
- slices cheddar cheese, optional
- Fresh rocket or baby spinach
- Beetroot
- fried egg
- Bacon
Quick Burger Sauce
- 2 tbsp whole-egg mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp finely chopped dill pickle
- 1 tsp pickle juice
- ½ tsp smoked paprika
- Black pepper to taste
Notes: Don't underestimate the combination of Dijon, smoked paprika, Liquid Aminos and pickles.
The Dijon adds sharpness, the smoked paprika gives you that barbecue-style flavour, Worcestershire adds savoury depth and the pickles cut through the richness of the beef.
That's what makes this burger satisfying without needing a traditional bun or sugary sauce.
"Off the Wall" on Oahu's North Shore. Right next to Pipeline. This was when I was struggling with my weight. I didn't have the best surfs here.
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