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The Best Naked Burger

The Best Naked Burger #burger #nobun #salsa

 

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
 
easy, delicious and moist salsa and cilantro packed burger that will have you ditching the bun for good
Author:
Recipe type: Burger
Cuisine: American
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!

2 thoughts on “The Best Naked Burger”

  1. Great recipe! You can use pork rinds (I grind a handful in my food processor for 10-15 seconds) as a binding agent in place of breadcrumbs or any other gluten agent. Just a thought! This looks really delicious!

  2. 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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