Bacon Avocado No Bun Smash Burger

I never thought I’d give up my beloved burger buns until my doctor suggested cutting back on carbs last summer. At first, I felt a little lost – I mean, what’s a burger without the bun? It just didn’t seem right.

That’s when I discovered the no bun smash burger, and let me tell you – it changed everything. The secret is in the technique: pressing the meat really thin creates these crispy, flavorful edges that make you forget all about the missing bread. Now my kids actually ask for their burgers this way, which proves sometimes the simplest changes lead to the best discoveries.

What Kind of Ground Beef Should I Use?

For smash burgers, the fat content of your ground beef plays a big role in how juicy and flavorful your patties turn out. While this recipe uses 5% fat beef, you might want to consider using ground beef with a higher fat content – anywhere between 15-20% fat is ideal for smash burgers. The extra fat helps create those crispy, lacy edges that make smash burgers so special. You can use standard ground beef from the grocery store, but if you want to step things up, ask your butcher to freshly grind chuck beef for you. Just make sure your beef is well-chilled before cooking, as this helps achieve that perfect smash and sear you’re looking for.

Options for Substitutions

This bunless burger recipe is super adaptable – here’s how you can mix things up:

• Ground beef: While ground beef makes a classic smash burger, you can use ground turkey, chicken, or pork. Just note that turkey and chicken should be cooked to 165°F (74°C) for food safety. If using lean meat, add 1 tablespoon of olive oil per pound to keep it juicy.
• Bacon: Regular bacon, turkey bacon, or even Canadian bacon work here. For a meat-free option, try crispy mushroom strips seasoned with smoked paprika and salt.
• Cheese: Any melting cheese works great – try Swiss, provolone, pepper jack, or American cheese. For dairy-free folks, there are several plant-based cheese alternatives available.
• Avocado: If avocados aren’t ripe or available, try guacamole or make a quick spread with mashed white beans seasoned with lime and salt.
• Sauce ingredients: The sauce is flexible – swap sriracha with any hot sauce, use Greek yogurt instead of mayo, or sugar-free ketchup for a lower-carb option. For a different twist, try mustard or ranch dressing.
• Salad greens: Any leafy greens work here – try kale, mixed greens, or even shredded cabbage for extra crunch. Just make sure they’re fresh and crisp.

Watch Out for These Mistakes While Cooking

The biggest mistake when making smash burgers is not getting your pan or griddle hot enough before cooking – you need screaming hot temperatures to achieve that perfect crust, so preheat your cooking surface for at least 5 minutes until it’s smoking hot. Another common error is pressing the burgers multiple times or too late in the cooking process – you should smash them only once, immediately after putting the meat ball on the hot surface, using firm pressure with your spatula or burger press. To prevent your burgers from becoming tough and dry, avoid over-handling the meat when forming your balls and don’t season the beef until just before cooking – mixing salt into the meat too early can make your burgers dense and less juicy. For the best results, cook the burgers for just 2-3 minutes per side to maintain juiciness, and let them rest for a minute before assembling your bowl to allow the juices to redistribute.

What to Serve With Smash Burgers?

Since these bunless burgers are already packed with toppings and served over greens, you’ll want simple sides that complement without overwhelming the meal. Air fryer zucchini chips or turnip fries make excellent low-carb alternatives to regular french fries and add a nice crunch factor. If you’re keeping things casual, a pickle plate with different varieties of pickled vegetables adds a tangy contrast to the rich burger. For a fresh option that won’t weigh you down, try a light cucumber salad dressed with just a bit of vinegar and herbs – it’s refreshing and pairs perfectly with the savory burger flavors.

Storage Instructions

Keep Fresh: If you have leftover cooked smash burgers, place them in an airtight container and keep them in the fridge for up to 3 days. Store the fresh toppings like lettuce, tomatoes, and avocados separately to keep everything crisp and prevent sogginess.

Prep Ahead: You can mix the burger seasoning and shape the patties up to 24 hours in advance – just keep them covered in the fridge. The sauce can also be made ahead and stored in an airtight container in the fridge for up to a week. It’s a great time-saver for busy weeknights!

Warm Up: To enjoy leftover burgers, warm the patties in a skillet over medium heat for 2-3 minutes per side until heated through. You can also give them a quick zap in the microwave, but the skillet method helps maintain that nice, crispy exterior. Add your fresh toppings after reheating.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 150-170 g
• Carbohydrates: 80-90 g

Ingredients

For the salad:

• 2 ripe avocados (halved and pitted)
• 8 strips bacon (streaky preferred for crispiness)
• 8 cups mixed leafy greens
• 1/2 tsp smoked paprika
• 1/4 red onion (thinly sliced using a mandoline)
• 1/2 cup shredded cheddar cheese (I like Tillamook sharp cheddar)
• 2 dill pickles (sliced into rounds)
• 4-6 button mushrooms (sliced thinly)
• 1 lb ground beef (5% fat preferred for juiciness)
• 2 tomatoes (sliced for aesthetic appeal)
• 1 tsp salt
• 1 tsp garlic powder

For the dressing:

• 1 tbsp sriracha
• 2 tbsp mayonnaise (I prefer Hellmann’s)
• 1-2 tbsp water (to reach desired consistency)
• 2 tbsp ketchup

Step 1: Prep the Ingredients and Make Dressing

• 4 to 6 button mushrooms
• 2 tomatoes
• 2 ripe avocados
• 1/2 cup shredded Cheddar or similar cheese
• 1/4 red onion, thinly sliced
• 2 dill pickles, sliced
• 8 cups mixed leafy greens (lettuce, spinach, arugula)

Begin by preparing all your ingredients.

Slice the button mushrooms into quarters, thinly slice the red onion, tomatoes, and dill pickles.

Halve and slice the avocados.

Set out your shredded Cheddar cheese and mixed leafy greens.

For the salad dressing, mix mayonnaise, ketchup, and sriracha sauce in a small bowl.

Add a splash of water and stir until you reach your desired consistency.

Arrange your leafy greens in salad bowls and have the toppings ready to assemble.

Step 2: Cook the Bacon

• 8 pieces streaky bacon

Place the streaky bacon in a large frying pan over medium heat.

Cook until the bacon is crispy and the fat has rendered, flipping occasionally.

Once fully cooked, transfer the bacon to a plate lined with paper towel to drain.

Pour off the bacon grease, reserving 1 tablespoon in the pan for the next step.

I like to save a bit of the bacon fat for extra flavor in the beef.

Step 3: Cook the Ground Beef and Mushrooms

• 1 lb ground beef (5% fat preferred)
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• quartered mushrooms from Step 1
• 1 tbsp reserved bacon grease (from Step 2)

In the same pan with 1 tablespoon reserved bacon grease, add the ground beef.

Season with salt, garlic powder, and smoked paprika, then cook over medium-high heat, breaking the beef into bite-sized clumps.

After about 5 minutes, add the quartered mushrooms to the pan.

Continue cooking until the beef is no longer pink and the mushrooms are golden, stirring only occasionally to allow caramelization to develop for better flavor.

Step 4: Assemble the Salad Bowls

• cooked beef and mushrooms from Step 3
• crispy bacon from Step 2
• sliced tomatoes from Step 1
• sliced avocados from Step 1
• shredded Cheddar or similar cheese from Step 1
• sliced red onion from Step 1
• sliced dill pickles from Step 1
• mixed leafy greens from Step 1
• salad dressing from Step 1

Top each bowl of greens with the cooked ground beef and mushrooms from Step 3, crispy bacon from Step 2 (broken into pieces), and all your prepared toppings: tomatoes, avocados, shredded Cheddar, red onion, and dill pickles.

Drizzle generously with your salad dressing and serve immediately.

To make it extra delicious, I like to finish with a fresh grind of black pepper over the salad before serving.