Bunless Burger
with celery and carrot sticks

Name: Bunless Burger
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 stalks Celery (opt), sliced into sticks for dipping; 8 oz Carrots, sliced into sticks for dipping; 1 1/2 lbs Beef, ground; 2 tsp Bragg's / coconut aminos; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/2 Onions, medium and red, thinly sliced; 1 Avocados, sliced; 1 Tbsp Oil, cooking; 4 oz Spinach, baby (sub any lettuce leaves); 2 cloves Garlic; 2 stalks Green onions, chopped, green and white parts combined; 1/4 cup Oil, cooking; 1 Tbsp Mustard, Dijon; 1 tsp Hot sauce of choice, more to taste

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

These bunless burgers, with a savory, spicy (or not) dressing, are packed with flavor and served over greens. Whether you toss these on the grill or cook them indoors, they feel like a fun way to kick off summer!
Smarts: If you made last week's meal plan you may have celery left over to slice and serve on the side. Otherwise, feel free to just use carrot sticks.

Ingredients

Metric

Servings:

Bunless Burger:

Celery (opt) - 2 stalks , sliced into sticks for dipping
Carrots - 8 oz , sliced into sticks for dipping
Beef, ground - 1 1/2 lbs
Bragg's / coconut aminos - 2 tsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Onions, medium and red - 1/2 , thinly sliced
Avocados - 1 , sliced
Oil, cooking - 1 Tbsp
Spinach, baby - 4 oz (sub any lettuce leaves)

Herb Garlic Dressing:

Garlic - 2 cloves
Green onions - 2 stalks , chopped, green and white parts combined
Oil, cooking - 1/4 cup
Mustard, Dijon - 1 Tbsp
Hot sauce of choice - 1 tsp , more to taste

Prep

Make herb garlic dressing - Chop garlic and green onions. Combine garlic, green onions (white and green parts), oil (portion for dressing), and mustard. Use an immersion blender to blend until smooth. Add hot sauce until sauce is spiced to your liking. (Can be done up to 5 days ahead)
Celery / Carrots - Slice into sticks and combine. If prepping ahead, soak them in cold water in the fridge to help them stay crisp. (Can be done up to 4 days ahead)
Make burgers - Use hands to combine beef with aminos, salt, and pepper. Form into 1" / 2.5 cm thick patties and make a depression in the center with your thumb (this will prevent them from rounding in the middle as they cook). Cover and refrigerate if not making right away. (Can be done 1 day ahead)
Onions - Thinly slice.
Avocados - Slice avocados.

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Make

If making burgers on the grill: Heat grill to 500F / 260C degrees. Brush grill grates with cooking oil (portion for burger) and then grill patties for 2 minutes on each side over direct heat (i.e., over the flames). Move patties to indirect heat, close the grill, and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done.
If making burgers on stovetop: Heat a skillet or grill pan over medium-high heat. Brush pan with cooking oil (portion for burger) and then place patties on heated oil. Cook patties for 2 minutes on each side. Then lower heat to medium and cook for another 2 to 3 minutes for medium-rare, 3 to 4 minutes for medium, and 5 to 6 minutes for well-done.
Divide spinach between serving plates. Top spinach with burger patties, onion slices, and avocado slices. Drizzle some of the dressing over top. Serve the remaining dressing with celery and carrot sticks for dipping. Enjoy!

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