What are the main ingredients in Greek Beef Bunless Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Greek Beef Bunless Burger?

Calories: 736, Carbs: 35 grams, Fat: grams, Protein: 38.6 grams, Sugar: 17.2 grams, Salt: 843 grams

How do I prepare Greek Beef Bunless Burger?

PUT THE ‘GREEK’ IN SALAD: To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined. ROAST THE ROUNDS: Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway. IN A PICKLE: In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, and 30ml of water. Add the sliced onion, toss until coated, and set aside to pickle. THE STAR OF THE SHOW: Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes. A MOUTHWATERING MEDITERRANEAN MEAL: Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!

What should be prepared from my kitchen to make Greek Beef Bunless Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Greek Beef Bunless Burger

Beautifully seared beef burger patty served on a bed of fresh green leaves, roasted aubergine rounds, & a side of Greek-style salad. A crumbling of feta, a dollop of tzatziki and OPA!

Greek Beef Bunless Burger

with aubergine, baby tomatoes & Danish-style feta

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Tomatoes
Beef
Cucumber
Danish-style Feta
Free-range Beef Patties
Free-range Beef Patty
Fresh Oregano
Green Leaves
NOMU Roast Rub
Onion
Tzatziki
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 5ml of a sweetener of choice, and 15ml of water. Add the sliced onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patty dry with paper towel. When the pan is hot, add the patty and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patty. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!

Aubergine - 250g
NOMU Roast Rub - 5ml
White Wine Vinegar - 10ml
Onion - 1
Free-range Beef Patty - 150g
Baby Tomatoes - 80g
Cucumber - 100g
Fresh Oregano - 4g
Green Leaves - 40g
Danish-style Feta - 30g
Tzatziki - 40ml

Download the Recipe

Serves 2

ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 10ml of a sweetener of choice, and 30ml of water. Add the sliced onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!

Aubergine - 500g
NOMU Roast Rub - 10ml
White Wine Vinegar - 20ml
Onion - 1
Free-range Beef Patties - 300g
Baby Tomatoes - 160g
Cucumber - 200g
Fresh Oregano - 8g
Green Leaves - 80g
Danish-style Feta - 60g
Tzatziki - 80ml

Download the Recipe

Serves 3

ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 15ml of a sweetener of choice, and 45ml of water. Add the sliced onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!

Aubergine - 750g
NOMU Roast Rub - 15ml
White Wine Vinegar - 30ml
Onion - 1
Free-range Beef Patties - 450g
Baby Tomatoes - 240g
Cucumber - 300g
Fresh Oregano - 12g
Green Leaves - 120g
Danish-style Feta - 90g
Tzatziki - 120ml

Download the Recipe

Serves 4

ROAST THE ROUNDS
Preheat the oven to 220°C. Spread out the aubergine rounds on a roasting tray. Coat in oil, ½ the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, flipping halfway.
IN A PICKLE
In a salad bowl, combine the vinegar, 20ml of a sweetener of choice, and 60ml of water. Add the sliced onion, toss until coated, and set aside to pickle.
THE STAR OF THE SHOW
Place a pan over medium-high heat with a drizzle of oil. Pat the burger patties dry with paper towel. When the pan is hot, add the patties and fry for 3-4 minutes per side until golden. In the final minute, baste with the remaining rub and a knob of butter. Remove from the pan and set aside to rest for 3-4 minutes.
PUT THE ‘GREEK’ IN SALAD
To the salad bowl with the pickled onion (don’t drain the pickling liquid), add the halved baby tomatoes, the cucumber chunks, ½ the picked oregano, a drizzle of oil, and seasoning. Toss until combined.
A MOUTHWATERING MEDITERRANEAN MEAL
Make a bed of the rinsed green leaves and top with the aubergine rounds and the burger patties. Side with the Greek-style salad and crumble over the drained feta. Serve with the tzatziki. Sprinkle over the remaining oregano. Use the green leaves as the bun if you’d like and enjoy!