Spinach Sauce Bunless Burger is a delicious low-carb, paleo, gluten-free and whole30 burger recipe that is perfect for a light summer lunch or dinner. The spinach sauce is a great addition to this burger and it’s made with lots of spinach, homemade mayo, avocado, garlic and olive oil.
I’m so happy to announce that Primavera Kitchen is hosting its first Bunless Burger week, which means I will be posting 5 Low-Carb Bunless Burger Recipes during this week from Monday (today) to Friday, like this Spinach Sauce Bunless Burger, Whole30 Bunless Turkey Burger Recipe, Easy Low-carb Bunless Burgers Recipe, and Portobello Mushroom Bun Burgers with Guacamole. Yaaay!! You’ll have lots of delicious healthy burger recipes to try this summer and stay on your diet 😉 All 5 bunless burger recipes will be low-carb, gluten-free, paleo and Whole30 friendly too. Isn’t that awesome?! I really hope you guys enjoy all these yummy recipes that are coming your way.
Before jumping to the recipe post I just would like to ask you one thing. If you are re-creating one of these bunless burger recipe, don’t forget to use the hashtag #bunlessburgerweek on Instagram, because I would love seeing your bunless burger recipes too 😉
I’m so excited to kick off this week of bunless burger recipes with this Spinach Sauce Bunless Burger because this spinach sauce is heaven on Earth. So fresh, yummy and it’s made with homemade mayo, lots of spinach, garlic, olive oil and half of an avocado. It’s creamy and super tasty.
Tips to make this Spinach Sauce Bunless Burger even more delicious:
- Be sure to use fresh extra-lean ground beef and if it’s possible organic, cause the conventional meat has lots of hormones inside.
- Place two to three burgers at a time on the grill pan and let them cook for about 5 minutes. Please, do not touch your burger and for a juicier burger, do not press them down.
- The burger patties should be about 1 inch thick; if it’s thicker than that it will take more time to cook and it may become dry.
- Last tip, if you have questions about how to shape the perfect burger patties, I got this cover on my Portobello Mushroom Bun Burger with Guacamole post. Please, check it up. It’s worth it!!
What is the safe internal temperature for my burgers to be done?
I always like to check the temperature of the meat and poultry that I’m cooking with a food thermometer to make sure my food reaches a safe internal temperature to eat. I must confess that I’m a little paranoid about it especially now that I have a child. But since I bought my food thermometer I feel much more confident. I totally recommend you buy one for yourself. So worth it. So, if you prefer your burger to be medium rare, the internal temperature should be around 140F. Or if you like your burger medium well a temperature of 150 to 155F is perfect. And if you are like me and prefer a well done burger, the best temperature is 160 to 165F.
How to cut an iceberg lettuce to make a lettuce bun?
It’s very easy to make. If you are making these burgers for 4 people a small iceberg should be enough. You will slice into 8 bun-sized pieces from the edges of the head of iceberg to create buns. I prefer slice than peel because when you slice it will be firmer to handle. But you also can peel the thick leaves from the inside of a head of iceberg lettuce and it is definitely a tasty option too. After you cut the lettuce, carefully rinse each piece and lay on paper towels to dry.
Make ahead: This recipe is great because you can make these burger patties ahead of time (before grilling). It can be seasoned, shaped, and refrigerated for up to 1 day ahead before grilling. Don’t forget to let the patties sit at room temperature for about 20 minutes before grilling them.
Storage: You have leftover cooked burger patties and don’t know what to do with it? Not a problem. You can store them in an airtight container in the refrigerator for up to 3 days.
Want to change things up from a ground beef patty, you can try any of these 9 Healthy Veggie Burger Recipes!
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For the Burger
- Big head of iceberg lettuce
- Slices of red onions tomatoes and cooked bacon to serve.
- To make the burger, combine all ingredients, except the olive oil, in a large bowl. Mix everything well to combine and using your hands divide the mixture into 4-6 burgers.
- Heat the olive oil in a non-stick grill pan over a medium-high heat. Cook the burger for 3-5 minutes on each side, or until reach 145°F for medium-rare or 160°F for well-done. Set them aside.
- Slice 8-12 large rounds from the edges of the head of iceberg to create buns. Set aside.
- Make the spinach sauce: Add all the spinach sauce ingredients in a food processor and process on low. For about 1-3 minutes.
- To build each burger, top one iceberg round with the spinach sauce, a burger, more spinach sauce, two slices of tomatoes, 2 slices of onions and 2 slices of bacon then drizzle with more spinach sauce. Top with second iceberg round.
- This spinach sauce also goes really well with my Low-carb Salmon burger. Seriously it's to die for. You should give it a try too 😉
- Avoid squeezing the patties together tightly as you don’t want the patties to be dense.
- Do not overmix the meat, as it’ll lead to a dense and tough patty.
- You can also make this sauce in a blender instead of food processor.
- To store: Keep leftover burger patties in the fridge in an airtight container for up to 5 days.
- To reheat: Reheat the beef burgers on the grill or in the microwave.
- To freeze: Flash freeze the raw patties before transferring them to a freezer-safe bag and freeze for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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