Spinach Sauce Bunless Burger

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.

Course Main Course

Cuisine American

Keyword gluten-free, low-carb, paleo, whole30

Prep Time 15

Cook Time 6

Total Time 21

Servings people

Calories 321kcal

Author Olivia Ribas

Ingredients

For the Burger

1 lb grass-fed extra-lean ground beef
1 egg
¾ cup white onions chopped
Kosher salt and freshly ground black pepper to taste
¼ teaspoon ground mustard
1 teaspoon garlic powder
1 teaspoon Italian seasoning
2 teaspoons extra virgin olive oil

For Serving

Big head of iceberg lettuce
Slices of red onions tomatoes and cooked bacon to serve.

For the Spinach Sauce

1 cup spinach
¾ cup homemade mayo
1 small garlic clove
2 tablespoons olive oil
1 tablespoon lemon juice
½ avocado
Salt and black pepper

US Customary - Metric

Instructions

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.

Notes

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