This is not so much a recipe but a new idea I’ve been seeing around. I don’t remember where I first saw this sadly but I’m starting to see it more and more. It quite simply the exclusion of the top bun, it cuts those bun calories and fat in half of course and to me it seems to be a more elegant burger as a result.
I feel like it opens up a whole new world to topping the burger. A much prettier world indeed, rather than just mushing the toppings under a bun. Like a burger crostini perhaps? I’m pretty boring usually about my prefered toppings, ketchup, mayo, maybe a bit of mustard and relish if I’m feeling squirrely. No wonder I was hiding it under a bun. For these burgers I blended ground pork, extra lean ground beef, onions, beef oxo and montreal steak spice. The buns were toasted with a bit of margarine, garlic, pepper, and italian seasonings. The top was just a few slices of avocado sprinkled with lime, some minced dill garlic pickle, and a dollop of sweet heat mustard. The colours were awesome and the burgers were delicious!! I’m definitely a convert to this fancier way of getting my burger on. I look forward to getting more creative and decorative with the toppings too. Another great side effect? We only needed two buns to feed the both of us instead of four. Elegant and money saving? Epic win!