Thursday, June 14, 2012

No Bun Burger

Tasty Gluten Free breads are still hard to come by in my opinion.  Aside from Udi's, I not finding too many that are light, fluffy and remind me of the old bread I'm used to eating in the past.  So why not just go bunless?!  This Burger is low carb but rich in juicy flavors!  Topped with swiss cheese, a thick slice of fresh pineapple (can you tell I'm on a pineapple kick lately?) and sauteed mushrooms and red onion... you'll never know bread was even supposed to go with this Hawaiian gourmet style burger. 

What you'll need:  serves 3 1/3 lb burgers

1 lb lean ground beef
swiss cheese
fresh pineapple slices
1 pkg sliced button mushrooms
1/2 red onion (roughly chopped)
1/4 cup thicker Teriyaki sauce (I used Trader Joe's "Trader Mings" Dipping Sauce - very similar to teriyaki sauce)
your favorite ground steak spice (I used McCormick Grill Mates Montreal Steak Seasoning)
to taste salt and pepper
2 tbsp olive oil

Divide the ground beef into thirds and shape them into patties (thickness is up to you).  Season both sides with your steak spice.  Set aside.

In a medium size pan over medium heat, saute the mushrooms in the olive oil.  Once the mushrooms have started to brown, add in the onions, salt and pepper (to taste).  Once the onions soften and start to sweat, add in about 2 tbsp of teriyaki sauce.  Mix and lower the heat, cook until the burgers are done cooking. 

Cook the burgers on the BBQ over medium-high flame for about 4 mins each side (for medium-well).  Once you flip them, top them with a slice of swiss cheese.  Let the cheese melt and then remove from the grill.  Throw on the slices of fresh pineapple onto the grill for a quick sear on both sides and to warm through (about 2 mins per side). 

Now, build your burger - meat with cheese, pineapple and top with the mushroom and onions.  Drizzle on any remaining teriyaki juices leftover from the pan.  And if you must have this with a bun, nobody is stopping you.  ;)

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