The Best Naked Burger

 

the best naked burger

 

 

Since my family has been going gluten free (or mostly gluten free) for a while, we’ve taken back the “naked burger”- bun less, meaty, delicious meals that are so full of flavor you don’t even mind eating it with a fork.

Today I want to share you my favorite “naked” burger- the Best Ever Salsa Burger.

This burger isn’t just a burger- its moist and delicious like a meatball, and is full of protein and fresh veggies.

Who else is drooling a bit just reading about it? Well, let’s get to it!

 

the best naked salsa burger

 

First off, you’ll need:

-1lb ground beef
-1 egg
-2 tbsps fresh salsa, preferably with green chiles (if you are in Colorado, go buy some Roberto’s in your grocers cheese section. then send me letters of praise).
-2 tsp cilantro paste- OR- i generous handfull diced fresh cilantro (cilantro paste looks a bit like slimy seaweed but it is flavorful when you can’t grab it fresh)
-salt and pepper to taste
-jack or cheddar cheese- optional
-spoonful of salsa to top- optional

-lime, to taste juice

-cast iron pan and lid that fits

You read that right, we’re busting out the cast iron. Since this burger is pretty moist (and we’re not using a grain to act as a binder) it might fall apart on the grill. Plus, don’t they say once you go cast iron, you never go back? :)

naked burger ingredients

Drop your ingredients into a large bowl with your ground beef and mix thoroughly with your hands until completely incorporated.

Don’t skimp on this- you want the wet ingredients completely mixed with your burger meat, or it can fall apart.

Heat your cast iron pan on low for about 2 minutes, then set heat to medium and place tightly packed burger patties in pan.

Cook about 4 minutes, covered on the first side, and carefully flip. You might see a small bit of separation when you flip the burger- don’t worry. It will settle back in just fine!

After 4 minutes on the next side, go back to the first (for three total flips, covered). You might notice your burger is a little more browned than normal- as long as it isn’t burning, you’re fine. Since we have sugary tomatoes in there you’re just getting a little (heaven sent and delicious) caramelization.

Then, flip one fourth and final time, and add cheese. Return lid- and remove burgers when cheese is melted.

Top with salsa, a little squeeze of lime juice, and serve with sweet potato fries (recipe coming soon), or some crunchy baked fries and ENJOY!

IMG_7421

Keeping the lid on speeds up cooking time and helps to melt cheese into a delicious molten lava-like state

You could also snazzy your burger up with some crunchy bacon, caramelized onions, or bits of tortilla chips on top.

You won’t even miss the bun… I promise!

cilantro salsa cheeseburger

 

Because this recipe uses egg, I don’t recommend cooking under medium. Undercooked eggs can give you all kinds of trouble, so if you like to walk on the wild side, don’t come complaining to me. :)

 

The Best Naked Burger
Author: 
Recipe type: Burger
Cuisine: American
 
easy, delicious and moist salsa and cilantro packed burger that will have you ditching the bun for good
Ingredients
  • -1lb ground beef
  • -1 egg
  • -2 tbsps fresh salsa, preferably with green chiles (if you are in Colorado, go buy some Roberto’s in your grocers cheese section. then send me letters of praise).
  • -2 tsp cilantro paste- OR- i generous handfull diced fresh cilantro (cilantro paste looks a bit like slimy seaweed but it is flavorful when you can’t grab it fresh)
  • -salt and pepper to taste
  • -jack or cheddar cheese- optional
  • -spoonful of salsa to top- optional
  • -lime, to taste juice
  • -cast iron pan and lid that fits
Instructions
  1. naked burger ingredients
  2. Drop your ingredients into a large bowl with your ground beef and mix thoroughly with your hands until completely incorporated.
  3. Don’t skimp on this- you want the wet ingredients completely mixed with your burger meat, or it can fall apart.
  4. Heat your cast iron pan on low for about 2 minutes, then set heat to medium and place tightly packed burger patties in pan.
  5. Cook about 4 minutes, covered on the first side, and carefully flip. You might see a small bit of separation when you flip the burger- don’t worry. It will settle back in just fine!
  6. After 4 minutes on the next side, go back to the first (for three total flips, covered). You might notice your burger is a little more browned than normal- as long as it isn’t burning, you’re fine. Since we have sugary tomatoes in there you’re just getting a little (heaven sent and delicious) caramelization.
  7. Then, flip one fourth and final time, and add cheese. Return lid- and remove burgers when cheese is melted.
  8. Top with salsa, a little squeeze of lime juice, and serve with sweet potato fries (recipe coming soon), or some crunchy baked fries and ENJOY!

Comments

  1. says

    Hi there. The current Food on Friday on Carole’s Chatter is about burgers. I do hope you link this lovely one in. This is the link . Please do pop back to check out some of the other links – there are a lot of good ones already. Have a great week.

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