Burger “Buns”
No, you’re not eating bread (or buns) on the Whole30, but who says your Perfect Burger has to be naked? Let’s redefine bun from “a refined flour-based super-processed, tasteless, flavorless, nutrition-less burger holder” to “a healthy, colorful, nutritious explosion of flavor blanketing your meat.”
Way better, right? Enjoy these breadless bun variations, but feel free to create your own buns or wraps, too. You can also use tomato slices, hearty lettuce leaves (like Boston, Bibb, or romaine), or roasted red pepper halves to hold your burger.
Wait—here’s a totally mind-blowing thought: Who says the meat can’t be the bun? Try stacking your fillings between two burgers—the mess will be worth the meaty reward.
eggplant buns
Serves 2 (with leftovers)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 eggplant
- 3 tablespoons cooking fat
- ½ teaspoon salt
- ½ teaspoon black pepper
Preheat the oven to 425°F. Line a baking sheet with foil.
Slice the eggplant evenly into ¾-inch-thick rounds. Arrange in a single layer on the prepared pan. Drizzle half of the cooking fat evenly over the eggplant, then flip each slice and drizzle the remaining fat on the other side. Season with the salt and pepper.
Roast the eggplant for 20 minutes, until it is browned on the outside and fork-tender. Allow to cool, then stack a burger and fillings between two slices and serve.
Store extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days, perfect for more burgers, or adding to Kitchen Sink Scrambled Eggs.
You can also grill the eggplant slices, following the instructions for Perfect Grilled Vegetables.