What are the main ingredients in Bunless Beef Burger?

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

What is the nutritional information of Bunless Beef Burger?

Calories: 1006, Carbs: 45 grams, Fat: grams, Protein: 38.3 grams, Sugar: 23.6 grams, Salt: 1103 grams

How do I prepare Bunless Beef Burger?

CARAMELISED ONIONS: Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. EXTRA CHEESE, PLEASE!: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Sprinkle the grated cheese over the patties and remove from the heat. Cover with the lid and set aside until the cheese is melted. NEXT LEVEL ROAST: When the roast reaches the halfway mark, give the tray a shift. Scatter over the bell pepper pieces and the tomato wedges. Roast for the remaining time. GRAB THE PLATES: Make a bed of the rinsed green leaves. Top with the cheesy patty and the caramelised onion. Side with the roasted veg. Sprinkle over the chopped chives and serve with the mayo for dunking. Delish dish, Chef! WORK THOSE WEDGES: Preheat the oven to 200°C. Place the carrot wedges and the picked thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes. Place the bell pepper pieces and the tomato wedges in a bowl. Coat in oil and season. Set aside.

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

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

Bunless Beef Burger

Name: Bunless Beef Burger
Prep time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter (optional); Sugar/Sweetener/Honey

The ultimate bunless beef burger! Amped up with melted cheese, sided with charred bell pepper, carrot & blistered tomato wedges, and sprinkled with fresh chives. Super tasty and gratifying!

Bunless Beef Burger

with roasted carrot wedges, tangy mayo & fresh chives

Hands on Time: 20 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Bell Pepper
Bell Peppers
Carrot
Free-range Beef Burger Pattes
Free-range Beef Burger Patties
Free-range Beef Burger Patty
Fresh Chives
Fresh Thyme
Grated Cheddar
Green Leaves
NOMU Cajun Rub
Onion
Onions
Plain Tangy Mayo
Tomato
Tomatoes

From your kitchen:

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

Serves 1

WORK THOSE WEDGES
Preheat the oven to 200°C. Place the carrot wedges and the picked thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes. Place the bell pepper pieces and the tomato wedges in a bowl. Coat in oil and season. Set aside.
NEXT LEVEL ROAST
When the roast reaches the halfway mark, give the tray a shift. Scatter over the bell pepper pieces and the tomato wedges. Roast for the remaining time.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
EXTRA CHEESE, PLEASE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Sprinkle the grated cheese over the patty and remove from the heat. Cover with the lid and set aside until the cheese is melted.
GRAB THE PLATES
Make a bed of the rinsed green leaves. Top with the cheesy patty and the caramelised onion. Side with the roasted veg. Sprinkle over the chopped chives and serve with the mayo for dunking. Delish dish, Chef!

Carrot - 120g
Fresh Thyme - 3g
Bell Pepper - 1
Tomato - 1
Onion - 1
Free-range Beef Burger Patty - 1
NOMU Cajun Rub - 10ml
Grated Cheddar - 20g
Green Leaves - 20g
Fresh Chives - 3g
Plain Tangy Mayo - 1 unit

Download the Recipe

Serves 2

WORK THOSE WEDGES
Preheat the oven to 200°C. Place the carrot wedges and the picked thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 30-35 minutes. Place the bell pepper pieces and the tomato wedges in a bowl. Coat in oil and season. Set aside.
NEXT LEVEL ROAST
When the roast reaches the halfway mark, give the tray a shift. Scatter over the bell pepper pieces and the tomato wedges. Roast for the remaining time.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
EXTRA CHEESE, PLEASE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Sprinkle the grated cheese over the patties and remove from the heat. Cover with the lid and set aside until the cheese is melted.
GRAB THE PLATES
Make a bed of the rinsed green leaves. Top with the cheesy patty and the caramelised onion. Side with the roasted veg. Sprinkle over the chopped chives and serve with the mayo for dunking. Delish dish, Chef!

Carrot - 240g
Fresh Thyme - 5g
Bell Pepper - 1
Tomatoes - 2
Onion - 1
Free-range Beef Burger Patties - 2
NOMU Cajun Rub - 20ml
Grated Cheddar - 40g
Green Leaves - 40g
Fresh Chives - 5g
Plain Tangy Mayo - 2 units

Download the Recipe

Serves 3

WORK THOSE WEDGES
Preheat the oven to 200°C. Place the carrot wedges and the picked thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes. Place the bell pepper pieces and the tomato wedges in a bowl. Coat in oil and season. Set aside.
NEXT LEVEL ROAST
When the roast reaches the halfway mark, give the tray a shift. Scatter over the bell pepper pieces and the tomato wedges. Roast for the remaining time.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover.
EXTRA CHEESE, PLEASE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Sprinkle the grated cheese over the patties and remove from the heat. Cover with the lid and set aside until the cheese is melted.
GRAB THE PLATES
Make a bed of the rinsed green leaves. Top with the cheesy patty and the caramelised onion. Side with the roasted veg. Sprinkle over the chopped chives and serve with the mayo for dunking. Delish dish, Chef!

Carrot - 360g
Fresh Thyme - 8g
Bell Peppers - 2
Tomatoes - 3
Onions - 2
Free-range Beef Burger Patties - 3
NOMU Cajun Rub - 30ml
Grated Cheddar - 60g
Green Leaves - 60g
Fresh Chives - 8g
Plain Tangy Mayo - 3 units

Download the Recipe

Serves 4

WORK THOSE WEDGES
Preheat the oven to 200°C. Place the carrot wedges and the picked thyme on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy and cooked through, 35-40 minutes. Place the bell pepper pieces and the tomato wedges in a bowl. Coat in oil and season. Set aside.
NEXT LEVEL ROAST
When the roast reaches the halfway mark, give the tray a shift. Scatter over the bell pepper pieces and the tomato wedges. Roast for the remaining time.
CARAMELISED ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
EXTRA CHEESE, PLEASE!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the patties until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter (optional) and the NOMU rub. Sprinkle the grated cheese over the patties and remove from the heat. Cover with the lid and set aside until the cheese is melted.
GRAB THE PLATES
Make a bed of the rinsed green leaves. Top with the cheesy patty and the caramelised onion. Side with the roasted veg. Sprinkle over the chopped chives and serve with the mayo for dunking. Delish dish, Chef!