If you’re like me and you enjoy a good hamburger, check out my burger blog. It’s called Every Man’s Foodie at http://www.rickschadenburgerblog.com.
Now on to food talk. I’ve been seeing more and more out there about hamburger bun alternatives.
You don’t have to be gluten-intolerant to want to skip the bun. Maybe you just want to cut down on your carb intake. So, here are a few ideas out there to replace a traditional hamburger bun with a healthier, gluten-free alternative.
Thought I’d try these, just for a change:
1. Grilled yams or sweet potatoes
Root vegetables like sweet potatoes or yams are a good alternative to hamburger buns. They’re full of flavor, they’re packed with vitamins and nutrients, and they have a substantial enough structure to support a hamburger patty and toppings without crumbling or collapsing. Plus, they can cook on the barbecue at the same time as your hamburgers. Choose large yams so that your burgers will fit between slices. Then slice into rounds with the skin still on, and grill. You can also bake them in the oven if your grill is too small to fit both burgers and yams.
2. Portobello mushrooms
Portobello mushrooms replacing meat-based hamburger patties is nothing new. But turns out they’re equally effective stand-ins for hamburger buns due to their large size and firm texture. Their earthy flavor is also a good complement to beef. To prepare Portobello “buns,” it’s important to remove as much of their moisture as possible to help them stand up to a cooked burger patty. Brush several mushrooms caps with olive oil and bake in a 400° F oven for 20 minutes, starting gill side up and flipping halfway through cooking. If your oven has a convection option, use it, as the circulating air will help dry out the mushrooms even more. When the mushrooms are cooked, let them rest for a few minutes on paper towels to drain off any remaining juices.
You may generally top your hamburgers with lettuce now. So the idea of wrapping the entire burger in lettuce instead of using a bun shouldn’t be much of a stretch. Choose a firm, large-leafed lettuce, like romaine, so that you can easily wrap an entire patty with just one or two leaves. If you’d like a more vitamin-rich option, try using collard greens.