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Bunless Bacon Burgers

These burgers are so full of flavour. You’ll never want to eat another

Bacon Burgers 


1 Tbsp coconut oil
200gms mushrooms*
2 rashes bacon, cut into quarters
500gms grassfed beef mince
1 tsp salt
1/4 tsp ground black pepper

To Serve:
1 ripe avocado
1-2 tomatoes sliced
8 iceberg lettuce leaves
Mayonnaise (recipe here)

*I’ve used portobello, honey browns, and button mushrooms. Choose whichever you prefer or have on hand.

  • Chop the mushrooms and bacon pieces in the TM bowl speed 4,  for 3 seconds. Scrape down the sides and repeat if necessary.
  • Add the beef, salt and pepper. Mix speed 3, reverse to gentle combine the ingredients. Be careful not to overwork the meat.
  • Form the meat mixture into burgers.
  • Heat 1 tablespoon of the oil in a pan over medium heat.
  • Fry the burgers in the oil, turning once. Regular sized burgers should take about 3 minutes per side; slider burgers should take about 2 minutes per side. The meat inside should be perfectly pink all the way through.
  • Let the burgers rest a minute.
  • Place each burger in an iceberg lettuce leaf with slices of avocado, tomato, and topped with mayo.
  • Eat and enjoy straight away.

You can, of course, mix the meat together by hand or in a food processor.

The burgers freeze well both raw and cooked. I often make up a batch or two and freeze the raw, ready for the nights I don’t feel like cooking, or to take to a friends for a BBQ.

Posted by Evolved Nutrition and Naturopathy

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