Bun-Free Burgers: Kohlrabi Burger & Omelette Burger
Who says a burger needs a bun? These two creative versions prove otherwise: one uses crisp kohlrabi slices in place of the bun, the other tucks an omelette between two juicy patties. Both are hearty, satisfying and completely grain-free. Perfect for anyone who wants to try something new on the grill or in the kitchen.
Ingredients
- Kohlrabi Burger (makes 3 burgers), section
- 1 large kohlrabi
- 250 g minced meat, beef, pork or a mix
- 1 egg
- 1 onion
- freshly ground black pepper, to taste
- herb salt, Italian herbs, paprika, to taste
- olive or coconut oil, for frying
- cheese, sliced
- 1-2 tomatoes
- cream cheese, to taste
- Omelette Burger, section
- 150 g minced meat, beef, pork or a mix
- 1 egg
- herb salt and pepper, to taste
- Italian herbs, to taste
- 1 tsp mustard
- 3-4 eggs, for the omelette
- herb salt and pepper, for the omelette
- 1 pickled gherkin
- 1 tomato
- 1 tsp tomato purée
- 1 slice cheese
- lettuce leaves, to taste
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 3 Servings |
|---|---|---|
| Calories | 420 kcal | 1,260 kcal |
| Carbohydrates | 8 g | 24 g |
| Protein | 32 g | 96 g |
| Fat | 28 g | 84 g |
| Fibre | 2 g | 6 g |
| of which sugar | 4 g | 12 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- KOHLRABI BURGER: Peel the kohlrabi and cut into slices. Set aside two slightly thicker slices per burger to use as the top and bottom 'buns'. Thinner slices work well as an extra filling in the middle.
- Fry the kohlrabi slices in a pan with a little oil and season with pepper and herb salt.
- Cut the tomatoes and one half of the onion into thin slices. Finely dice the other onion half.
- Mix the minced meat with the egg and diced onion, then season to taste with salt, pepper, paprika and Italian herbs. Shape into flat patties (roughly the same diameter as the kohlrabi) and fry in a pan with a little oil on both sides.
- To assemble, spread a little cream cheese onto a thick kohlrabi slice and top with tomato and onion slices. Add the patty and a slice of cheese. Repeat the layers if you like, then finish with a second kohlrabi slice.
- Secure the burger with a wooden skewer and bake in the oven at 180C (fan 160C) for about 8 to 10 minutes.
- OMELETTE BURGER: For the patties, mix the minced meat, egg, herb salt, pepper, Italian herbs and mustard together. Shape into flat, evenly sized patties and fry in a pan with a little oil.
- For the omelette, whisk the eggs with herb salt and pepper and fry in a pan with a little oil until golden on both sides. Cut the finished omelette into four equal pieces.
- Spread one patty with tomato purée and top with a quarter of the omelette. Slice the cheese, tomato, gherkin and lettuce and arrange on the omelette as you like. Finish with a second patty as the lid and serve straight away.
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Nutrition facts per serving (estimate)
| Calories | 420 kcal |
|---|---|
| Carbohydrates | 8 g |
| Protein | 32 g |
| Fat | 28 g |
| Fibre | 2 g |
| of which sugar | 4 g |
Frequently asked questions
Can you really make a burger without a bun?
Yes. Thick kohlrabi slices, or two patties with an omelette in between, make solid, gluten-free alternatives to a classic bun.
Can the kohlrabi burger be made vegetarian?
Yes. Just swap the patty for fried tofu, add more kohlrabi and salad, and use pesto instead of cream cheese.
How do I hold a bun-free burger together?
A wooden skewer pushed through the stacked burger keeps everything in place. Then bake briefly at 180C (fan 160C) so it all holds together.
Are these burgers low carb?
Yes. Both versions skip flour and bread entirely, with the carbohydrates coming mainly from the vegetables.
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