7 Burger Hacks You Need In Your Life



7 Ways To Make A Burger Without A Bun

Let’s face it, that refined flour-based, super-processed, blood-sugar spiking, bland thing that we call a hamburger bun isn’t doing your health (or waistline) any favors. But who says you need one at all? It’s time to totally rethink how you dress up your burger. These nutrient-packed, Paleo-friendly breadless bun variations from the new bookThe Whole 30by Melissa and Dallas Hartwig will transform a former summer splurge into a borderline super food and keep you eating clean. 

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Eggplant Buns
Servings: 2 (with leftovers)
Prep time:5 minutes
Total time:25 minutes
1 eggplant
3 Tbsp cooking fat
½ tsp salt
½ tsp pepper
1. PREHEAT the oven to 425°F. Line a baking sheet with foil.
2. SLICEthe 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.
3. ROASTthe 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.
4. STOREextras 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.

MORE:6 Insanely Delicious Meatless Burgers

Portabella Mushroom Buns
Servings: 2
Prep time:5 minutes
Total time:25 minutes
4 lg portabella mushrooms
3 Tbsp cooking fat, melted 
½ tsp salt
½ tsp pepper
1 clove garlic, minced
1. PREHEATthe oven to 400°F. Line a baking sheet with foil.
2. RINSEthe 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.
3. ROASTfor 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.

MORE:This Low-Cal Ingredient Makes Burgers Taste Unbelievably Good

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Sweet Potato Buns
Servings: 2 (with leftovers)
Prep time:5 minutes
Total time:11 to 15 minutes
2 sweet potatoes
2 Tbsp cooking fat
Salt and pepper
1. PEEL the sweet potato and cut into ½-inch-thick rounds. (Choose thick, round sweet potatoes over long, skinny ones.) 
2. HEATthe 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.
3. STOREthe 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.

MORE:8 Clean Condiments Your Burger Wants You To Use

Want more ways to dress up your meat? You can also use:

  • Thick tomato slices, or two tomato halves
  • Hearty lettuce leaves (like Boston, Bibb, or romaine)
  • A hollowed-out bell pepper 
  • Meat! Who says you can’t flip it and reverse it? Try stacking your fillings between two burgers—the mess will be worth the meaty reward.

Recipes and Photo fromThe Whole 30by Melissa and Dallas Hartwig. Copyright © 2015 by Whole9 Life, LLC. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.






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Date: 07.12.2018, 14:39 / Views: 35373