Gourmet Bunless Burger

bunless burger recipe with nummy nibbles burger seasoning

Perfect burger recipe for Whole30 & Keto dieters or for anyone who wants to cut carbs/gluten and still enjoy a yummy scrumptious burger!

Prep time: 10-15 minutes; Cooking time: 20-25 minutes Yield: 4 Burgers

This recipe is Whole30; Vegan; Vegetarian; Dairy Free; Soy Free; Gluten Free; Plant Based; No Added Sugar; Non GMO; Quick meals



16 oz Burger Meat [we used Plant Based Beyond Beef]

2 teaspoons Nummy Nibbles Burger Seasoning

Salt to taste


Long leaf lettuce for wrapping

1 Steak Tomato, Sliced

Yellow Bell Pepper

1/2 Onion, sliced

1/2 Green Bell Pepper, sliced

2-3 Mushrooms Sliced

2 Tablespoon Olive Oil [or your favorite oil - for cooking burgers and sauteing veggies]

Cashew Queso [see recipe below] or other condiment of choice


Heat skillet with 1/2 the oil. Cut the Yellow Bell Pepper into 2 large squarish pieces (to use as buns). Saute the Yellow Bell Pepper with the onions, bell pepper & mushrooms. Remove when the smaller veggies are done (we want to retain some crunchiness in the Yellow Bell Pepper).

Combine the ground beef & Nummy Nibbles Burger Seasoning, until well mixed. Add salt to taste. Divide into 4 parts and make patties (around 1/2 to 3/4" thick). Add remaining oil to skillet and cook patties on medium heat until done (3-4 minutes each side).

Place the lettuce on a plate. Add some cashew queso. Place one of the Yellow Bell Pepper pieces, a slice of tomato, then the burger patty. Top generously with the saute'ed veggies. Add another slice of Tomato, then the 2nd piece of Yellow Bell Pepper. Top generously with the queso and wrap with lettuce. Your yummy burger is ready to be devoured!


Cashew Queso recipe:


1 Cup raw cashews [soaked for 4-6 hours or soak in Hot water for 1 hour]

3/4 - 1 Cup Hot Water

2 teaspoons Nummy Nibbles Taco Seasoning

Salt, to taste

Drain the cashews. Add the cashews, Taco Seasoning, 1/2 cup water and salt to taste in a blender. Blend until creamy and smooth. Scrape sides and add more water as needed, until you get a smooth creamy queso. Store in fridge for 5-7 days.