Bunless Burgers

As one of the most basic Paleo dishes, the bunless burger is a testament to simplicity.  High in protein, low in carbs (there’s actually no carbs!) and budget friendly, the bunless burger is a Paleo go-to if there ever was one!

Although usually made with ground beef, feel free to mix things up once in awhile with any variety of ground meat including chicken, turkey or lamb.  Serve this burger with your favorite veggies and Paleo sauces or dips or toss it on top of any of our wonderful salads.  For variety, make a wrap with with large leafy greens from Swiss chard, collard greens or kale or you can bake up some Paleo Burger Buns if you have a hankering for the “real thing”!

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Paleo Bunless Burgers
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Bunless Burgers

Servings 4

Total Time: 25 minutes

Cook Time: 25 minutes

Nutrition Information

calories 154

protein 22g

fat 7g


  • 1 pound(s) beef, lean ground or turkey
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground
  • 1 teaspoon(s) coconut oil


  1. Mix meat, sea salt and freshly ground black pepper together with a fork. Form into patties.
  2. Heat a skillet over medium-high heat and add the oil when hot.
  3. Cook the burgers until desired temperature is reached.


  1. under directions #3 – should it say “add the buger to the veggies and condiments of your choice?” I didn’t understand “buns”


  2. The burgers are the buns! so you layer all the veggies between the burgers. It is super yummey and gives you the feeling of eating a traditional burger.

  3. So, should you form the 1 pound beef into 8 patties…because you should only be eating 4 oz., so you would want each patty to be 2 oz. so you can eat two with veggies in between??

  4. I am new to the paleo community and MAN….I am really finding other paleo eaters to be super critical. It is standing as a turn off to the lifestyle itself. I have tried many recipes on this site and they have all been great. Keep up the good work Paleo Plan!

  5. This was delicious! I cook a whole lot extra to feed my family and have leftovers for my and hubby’s lunches. Unfortunately these were so good that my young children ate up all our leftovers! Noooo!

    Definitely on my favorites list and will be made again very soon!

  6. Get creative! Try those extra large mushroom sliced with tomatoe or avocado lettuce, let your creativity be your guide!

  7. We made these with shredded romaine lettuce, sliced roma tomatoes, slices of avocado, sliced mushrooms, and Dijon mustard! Thanks for the inspiration. :)

  8. I like to use large portabella mushrooms as “buns” for hamburgers. Just smear them with the hamburger jucies and grill until soft and juicy. SO good messy but good!

  9. YUM! So my family is way into Paelo and way into cross-fit, and we recently found this farm that offers 100% grass-fed burgers and meat. They ship all over the US, and they’re truly a small family farm. They raise Wagyu beef (kobe), which is just to-die-for. We tried their beef in this recipe, and it was amazing! Look them up — Pasture Prime Family Farm. Keep posting these amazing recipes!

  10. I have been following the plan for about two weeks now and have taken a picture (dressed up of course) of most of my meals. Can I turn them in somewhere? I would really like to share the inventions of a crossfit loving military-I-am-a-veteran-wife that has found time between working, working out, socializing with my friends while raising a genius daughter! A lot of the recepies have been questionable but after following the order of things have found them to be quite refreshing! I do not care where you got them from, I am just happy you have them here! Tons of friends have signed up to the site in order to be mimic my families energy and calm happiness. I know the servings call for two and I have added .25 to account for my child. Is there a program online that I can use to scale the conversions to fit to my family or to when guest come over?

    1. randyeight – Yes, please! Can you email them to me at neely@paleoplan.com? As for the servings, no, unfortunately we don’t have a program online to do those calculations, but basically if you’re having 2 more people over for dinner, you’d just double the grocery list for that meal and double the recipe amounts as well.

  11. The hardest thing about giving up grains for me was burgers. When I made the switch, I found a few gourmet recipes for burgers (mostly from Hubert Keller) and I simply serve the burger on a bed of greens and eat with a fork. Winds up I’m not missing a thing. Great thing about this recipe is the simplicity. Love it.

  12. Yummy! Made these tonight. Sooo simple. Used gem lettuce leaves for the ‘buns’. Kids loved sprinkling on grated carrot and cheese. Definitely making next week! Thanks all for the recipes and tips. X

  13. This is not a recipe. Meat, salt, and pepper does not require a recipe. I’ve tried a few of these recipes on this sight and they have been quite good. Sorry, this one is a joke.

    1. Lana S – Actually, there are many non-cooks out there who honestly don’t know how to cook burgers. They need direction, so this one’s for them.

  14. I could eat this meal every night. It is simple but I have always tried putting in flour bread crumbs corriander eggs onion chicken noodle soup and that’s way too much. I must admit I chopped up fresh chilli and added an egg. Fantastic with advacado lemon and lightly fried asparagus served on fresh lettuce and tomatoes.

    1. Hi Kitanya – These patties stay together just fine without the extra eggs. While you don’t want to handle the meat too much (it makes the burgers tough), you can just press them into firm patties and they’ll hold up.

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