Burgers were one of Steve’s favorite foods. I knew if I was going to take on the challenge of a no-bun burger, it was going to have to be moist and well seasoned. It took a few tries. The trick is to not buy the leaner ground beef. You want lower lean percentages and higher fat percentages. Any supermarket meat fabricator can help you pick the fattier beef. If you must use a leaner meat like chicken or turkey, try to buy the dark meat versions. Have a great BBQ!

The Best Bun-Less Burger

Makes 4 patties

1 pounds ground beef (highest fat percentage available)

1 pound ground pork

1/2 chopped medium onion

1/2 cup compliant tomato sauce (I like Muir Glen)

1 teaspoon tomato paste (I like Muir Glen paste also)

1 tablespoon coconut aminos

1 large egg

1/4 cup almond meal

1 tablespoon salt

A sprinkle of pepper

Compliant ketchup (see recipe below)

Combine all ingredients and mix until incorporated. Use your hands, they are the best tool! Form into 4 thin 4-inch patties. Throw them on a hot grill or fry them in a medium pan on high. Brown on both sides and cook until desired temperature. Medium Rare will be the moistest temperature. Serve with lettuce, tomatoes and any other fun vegetable that you desire. Top with Ketchup recipe from below.

Whole 30 Compliant Ketchup

Makes 1 cup

1/2 cup compliant tomato sauce (I like Muir Glen)

1 teaspoon tomato paste (I like Muir Glen paste also)

1 tablespoon Unsweetened apple juice

Mix together ingredients until combined. Add more juice if you need more sweetness.