Do you love sandwiches as much as Joey Tribbiani does? You will surely appreciate the annual celebration of National Sandwich Day celebrated every 3rd of November! No prizes for guessing which sandwich is the most popular. Yes, you’re right - the hamburger, of course! How about creating burgers without bread?
Fun fact: It is no coincidence then this very date is the birthday of John Montagu; the fourth Earl of Sandwich who invented the concept of meat and lettuce between two slices of bread. Who would’ve thought something so simple can be commemorated worldwide?
Hamburgers are versatile recipes where you can choose any desired fillings whether meats, vegetables and sauces! But have you ever tried the endless possibilities of creating scrumptious burgers without bread? Check out these exciting, delicious and healthy breadless recipes to get you started - whether you’re a meat lover, vegan, gluten-free, or somewhere in between, we’ve got something for you!
Portobello and Halloumi Burgers
Credit: Fresh Mushrooms: Nature’s Hidden Treasure
- 4 portobello mushroom caps
- 3 ½ tablespoons of balsamic vinegar
- 2 tablespoons of extra virgin olive oil
- 2 thick slices of halloumi cheese
- 2 slices of tomato
- 1 handful of basil leaves
- Salt and pepper
- Heat grill to medium-high heat.
- Combine balsamic vinegar and olive oil in a small bowl, and dip washed mushroom caps into the mixture.
- Grill mushrooms on the gill side for approximately 5 minutes until they start to sweat. Flip and grill 2-3 minutes more.
- Grill halloumi for 2 minutes on each side until grill marks form on the cheese.
- Sprinkle salt and pepper on tomato to taste.
- Assemble the breadless burger with mushrooms as the bun, halloumi cheese as the meat, lightly seasoned tomato and fresh basil leaves as lettuce. Wrap and serve hot.
Cauliflower Bagel BLTs
Credit: The Iron You
- 1 small head cauliflower, cut into small florets
- 3 tablespoons of almond flour
- 1 tablespoon of coconut flour
- 2 free-range eggs
- ½ teaspoon of garlic powder
- ½ teaspoon of Himalayan salt
- ¼ teaspoon baking powder
- Ground black pepper
- Poppy seeds, sesame seeds, or minced garlic for topping.
For ‘burger’ filling:
- 8 slices of turkey bacon
- 1 large ripe tomato
- 4 leaves of lettuce
- 4 tablespoons of vegan mayonnaise
- Preheat oven to 200°C.
- Line a baking tray with foil, arrange bacon strips 1 ½ inches apart and bake for approximately 12-14 minutes until bacon is brown. Transfer to paper towels, halve slices and set aside.
- For cauliflower bagels, put cauliflower florets into a food processor until it becomes to look and feel like rice.
- In a large bowl, combine cauliflower rice, eggs, almond flour, coconut flour, garlic powder, salt and pepper. Mix well.
- Refrigerate cauliflower mixture for 5 minutes (allowing almond and coconut flours to soak up the moisture).
- Take out of the fridge and give it a good stir.
- Line baking tray with parchment paper and lightly grease with olive oil.
- Form 4 even-sized buns, and lay on the lined baking tray.
- Cut a big hole in the middle of each bun with a fork or knife.
- Sprinkle toppings accordingly, pressing them lightly on top.
- Bake in the oven for approximately 16-18 minutes until bread rises.
- Turn broiler to high, and broil for 2-3 minutes until top is golden brown.
- Remove from the oven and let bagels cool with a cooling rack.
- Assemble burgers by cutting cauliflower bagels in half, and spreading the bottom half with mayonnaise.
- Divide lettuce between 4 bagels, add 2 slices of turkey bacon, tomatoes, and drizzle with remaining mayonnaise. Top with other cauliflower bagel half. Serve with love!
Nori Vegetable Wraps With Sunflower Butter Dipping Sauce
Credit: Gourmande In The Kitchen
For sunflower dipping sauce:
- ¼ cup of sunflower seed butter
- 1 tablespoon of coconut aminos
- 1 tablespoon of freshly squeezed lime juice
- 1 teaspoon of sesame oil
- 1 teaspoon of maple syrup
- ⅛ teaspoon of red pepper flakes
- Hot water
For carrot rice:
- 4 carrots peeled, roughly chopped
- 1 teaspoon of raw apple cider vinegar or raw coconut vinegar
For nori vegetable wraps:
- 3-4 Nori sheets
- 1 medium watermelon radish, julienned
- ½ large avocado, sliced
- 1 cup baby spinach leaves
- 1 cup sprouts of your choice
- To make sunflower seed butter sauce, whisk all the ingredients together, add hot water to have a saucy texture. Make sure the consistency is not too watery!
- To make the carrot rice, pulse the carrots into a food processor until you get a rice consistency.
- Place carrots on a clean kitchen towel or cloth, squeeze over a large bowl to remove the leftover liquid. You can drink the leftover juice!
- Place carrot rice in a bowl. Add vinegar and stir to combine.
- To make the nori vegetable wraps, place a nori sheet shiny side down on a sushi mat or cutting board. Spoon a thin layer of carrot rice along the third of the sheet, pressing down firmly.
- Place spinach in the middle of the carrot rice all the way down the sheet. Repeat with the avocado, radishes and sprouts.
- Roll nori tightly using the mat as pressure to create a log shape.
- Brush the edge of the nori sheet with water to moisten and seal the edges.
- Repeat process until you have run out of filling and nori sheets.
- Gently slice nori wraps into desired pieces, and arrange as a platter. Tip: coat your knife with cold water each time you slice for a precise cut!
Sweet Potato Turkey Sliders
Credit: Boys Ahoy
- 650 g of ground turkey or lean ground beef, thawed
- 1 teaspoon garlic salt
- 1 ½ teaspoon steak seasoning
- 2 large sweet potatoes
- 1 tablespoon extra virgin olive oil
- 4 slices of cooked turkey bacon
- 4 slices of lettuce leaves
- Combine meat with garlic salt and steak seasoning. Shape into 8-10 mini patties and set aside.
- Slice sweet potatoes into ½ inch thick slices (slice into patty sizes), drizzle with olive oil and season with salt and pepper. Roast in the oven for approximately 20-25 minutes at 200°C until the edges are crispy.
- Grill the patties for approximately 3-4 minutes on each side until desired done-ness.
- Assemble burgers, with sweet potatoes as the buns. Garnish burgers with desired toppings. Serve warm!
Cranberry Chicken Salad Rolls
Credit: Craving Something Healthy
- 115 g of cooked chicken breast, shredded
- ⅓ cup of fat-free Greek yoghurt
- ¼ cup of dried cranberries
- 1 chopped medium apple
- 4-6 large leaves of lettuce leaves
- Salt and pepper to taste
- Combine shredded chicken breast and yoghurt in a medium bowl.
- Place in apples and cranberries.
- Add salt and pepper to taste.
- Spoon 2 tablespoons of mixture into each lettuce leaf. Fold the edge in and roll tightly until sealed. Repeat with remaining lettuce leaves.
Now tell us, what are your favourite sandwiches to make? Share your recipes with the caption #NationalSandwichDay!