We’re back with another SunButter recipe, and I’ve been hanging on to this one in my back pocket for a while while waiting for grilling season.
Now that grilling season has arrived, I was only TOO happy to slather some creamy SunButter on a freshly-grilled burger along with some crispy bacon.
That’s right. A nut-free version of the popular (at least in Fargo, ND) combo of peanut butter on burgers. And they’re paleo, gluten free, keto, low carb, and Whole30!
How to make awesome homemade burgers
Burgers from scratch are incredibly easy — that said, though, there are a few tips you can take to heart for making truly AWESOME homemade burgers.
A few good-to-know tips for epic homemade burgers:
- Don’t overmix. This is a general rule with a few exceptions, but by and large if you mix the meat and spices too thoroughly, you’ll end up with tough burgers. So mix with your hands just until the spices are incorporated, and call it good.
- Let the mixed meat chill at least 30 minutes before making patties and grilling. I know, it adds a valuable 30 minutes to your prep time. But for flavorful burgers that actually stick together when you grill them, this step is essential! While the meat’s chilling in the fridge, all the spices will marinate the meat, and you can happily prep the rest of the meal and preheat the grill knowing that you’re making some damn good burgers.
- Brush the patties with oil before grilling. I don’t know why this was such a mind-blowing realization to me. Previously, I’d always oiled the grates before tossing anything on the grill. But then the grates smoke and drip oil, causing flareups. Instead, using a basting brush to apply some olive oil or avocado oil directly to the patties ensures they won’t stick, even when you flip them.
How to wrap burgers in lettuce
I think it’s pretty clear from my pictures that I could use a little help in this department myself.
Wrapping burgers in lettuce is NOT as easy and effortless as some make it look. But to be honest, it does get easier as you do it.
Of course, you could absolutely use standard buns or gluten free buns if that’s more your style!
I find that romaine lettuce or iceberg lettuce are the way to go with lettuce-wrapped burgers.
Pick the biggest, leafiest greens.
Lay them flat, overlapping the edges. Put your burger in, topping with SunButter sauce and bacon. Roll up the edges (using parchment paper helps – I didn’t do that and should have!) and eat immediately.
Save on SunButter
Obviously, an important component of these SunButter Bacon Burgers is my favorite sunflower seed butter brand, SunButter!
After all, this is THE brand to choose for all your nut free, peanut butter alternative creations.
And since I’m working with SunButter, they’ve given me a special coupon to pass along to you.
More SunButter recipes
- SunButter Maca Smoothie
- No Bake SunButter Energy Balls
- Chocolate Flourless SunButter Mug Cake
- SunButter and Jelly Mug Cakes
- Thai Cabbage Salad with SunButter Dressing
These SunButter Bacon Burgers pack a ton of flavor in a lettuce-wrapped package! They’re paleo, low carb, nut free, Whole30, and keto-friendly.
- 1 pound ground beef, chilled
- 1/2 garlic clove, crushed and minced
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Dijon mustard
- 1/2 tablespoon coconut aminos or tamari
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons extra virgin olive oil
- 4 slices thick-cut bacon
- 1/4 cup creamy SunButter
- 1/2 teaspoon chipotle powder
- Iceberg lettuce or romaine lettuce, for wrapping the burgers
- Add the ground beef, minced garlic, chopped parsley, mustard, coconut aminos, salt, and black pepper to a bowl. Mix with your hands just until ingredients are combined. Separate into 4 equal-sized balls and refrigerate for at least 30 minutes.
- Meanwhile, preheat the grill to medium-high heat. Place a cast iron skillet on the grill and add the bacon. Cook for 4-5 minutes on each side, watching carefully so it doesn’t burn. Remove the skillet and transfer the bacon to a plate. Tear each strip of bacon in half.
- In a small bowl, mix the SunButter and chipotle powder until smooth.
- Remove the burger mix from the fridge. Flatten each ball to a thin, 1/2 inch thick puck. Brush olive oil on each side of the burger patties. Add to the grill and gril for 4-5 minutes on each side, flipping only once.
- Lay out lettuce leaves for the burger wraps. Add a patty, top with a tablespoon of SunButter sauce, and top with two halves of bacon. Wrap the lettuce around the burger and eat immediately.
If you don’t have a cast iron skillet, make the bacon on the stovetop. Heat 1-2 teaspoons olive oil in a skillet over medium-high heat. Add the bacon and cook for 4-6 minutes on each side.
Keywords: SunButter Bacon Burgers