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.
Servings 6 people
- 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
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 ;-)
Serving: 1/6 | Calories: 321kcal | Carbohydrates: 4g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 72mg | Sodium: 254mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g