Go Back
+ servings

Pantry Capsule: Bunless Burgers with Steak Fries

This Pantry Capsule recipe is a healthier version of your favorite drive thru eats. Dairy free, gluten free, and vegetarian options included.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: bunless burger, lettuce wrap burger, steak fries
Servings: 5 burgers
Calories: 375kcal
Author: Jen Pinkston

Ingredients

  • 1 lb ground meat of choice
  • 1 clove garlic minced
  • 1 teaspoon italian seasoning
  • 1 tablespoon mustard
  • ½ tablespoon worcestershire sauce
  • ½   tablespoon aminos or soy sauce
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • 1 egg
  • 1 tablespoon oil of choice
  • Optional: You choice of greens & sliced onions for topping

Steak Fries

  • 3-4 potatoes russet or sweet, cut into wedges
  • ½ teaspoon garlic salt
  • ¼ teaspoon pepper
  • ½ tablespoon herbs de provence
  • 1 tablespoon oil of choice
  • Optional: ketchup for dipping

Instructions

  • Preheat oven to 400 degrees. Combine oil and spices in a large bowl or plastic bag. Add potatoes and mix around until evenly covered. Place in rows on a baking sheet and place in oven.
  • Roast for 20 minutes, then use a spatula to flip the potatoes. Roast again until the potatoes are tender and golden-brown, 15 to 20 minutes more.
  • While fries are cooking, combine meat, garlic, spices, mustard, sauces and egg using a fork or hands.
  • Once you’ve flipped your fries, heat oil in a large skillet or grill pan over medium-high heat.
  • Form meat mixture into 4-5 patties (may be sticky) and add to heated pan carefully. The burgers should sizzle on contact — if they don't, nudge the heat up a little.
  • Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.
  • Top with greens and onions if desired.
  • If you’re a vegetarian or into ‘meatless monday’, your burger is a bit different, but your steak fries are the same as above:
  • 1½ lbs sweet potatoes, peeled and cut into 1-inch chunks
  • 2 tablespoon olive oil
  • 1 teaspoon italian seasoning
  • 2 tablespoon worcestershire sauce
  • 2 cloves garlic, peeled and minced
  • 1 c chickpeas, rinsed and drained
  • ⅓ c quinoa
  • ⅔ c stock or water
  • Salt & pepper

Veggie Burger INSTRUCTIONS

  • Toss sweet potatoes with spices and olive oil. Season with salt and pepper. Place on a baking sheet, bake for 30-35 minutes. Remove from the oven, and let cool for 5 minutes.
  • In a saucepan, combine quinoa and stock (or water), bring to a rolling boil for 2 minutes, then cover and simmer on low for 15 minutes, until water is completely absorbed. Once cooked, remove lid and set aside.
  • Add cooled sweet potatoes, chickpeas, garlic and worcestershire to the food processor. Pulse until combined.
  • In a large bowl, combine processed mixture and quinoa into 6-7 patties.
  • Heat oil in a large skillet or grill pan over medium-high heat. The burgers should sizzle on contact — if they don't, nudge the heat up a little.
  • Let cook for 3-4 minutes then flip. Then allow to cook for 4-5 more minutes.

Nutrition

Calories: 375kcal | Carbohydrates: 17g | Protein: 20g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 703mg | Potassium: 798mg | Fiber: 4g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 7mg