I hate the thought of using just lettuce leaves in place of the bun... is that the usual strategy? Or is there some bun-like substance that I could buy at the supermarket or some specialty store? Or a quick recipe that I could make at home? Something with almond flour, I'd guess?
I'm hoping to find something that I could buy, since I don't cook that much, but it might be worth it to prepare something for special occasions.
I like to make burgers with the "SoG Coconut Griddle Cakes" as buns. I add some spices - garlic - whatever you like to balance the coconut flavor out. There's a lot you can do with them. You could also probably mix almond-flour in to replace some coconut.
I made burgers with these, bacon, onion, and jalapenos last week. Delicious!
Richard Nikoley recently posted about eating burgers "double down" style, with two burgers on the outside and the fixins in the middle. Then wrap the whole thing in paper. Link: http://freetheanimal.com/2010/05/if-its-good-enough-for-meatza-its-good-enough-for-a-double-down-burger.html
I often use lettuce leaves. They work quite well actually. A rugged lettuce like romaine often fares better than softer leaf lettuce. The only problem is that lettuce is non-absorbent, so be prepared for juices to be dripping down your arm as you eat your burger. Sometimes a fork and knife is a good strategy for preventing wardrobe disasters. :)
Great Cthulhu! i can't even imagine a bun now, lol.
I make big ol' beef patties, toss 'em on a plate, smother with cheese, chili, shredded lettuce, mustard and grab a fork and go to town! I've even divorced my husband and 5 children from the notion of buns. We have both hamburgers and hotdogs as slabs of meat with fixins piled on top!
If I were you, I'd abandon the concept of "burgers on buns" and enjoy what has always been the VERY BEST of a burger anyway: The middle. :D
I use egg whites. I had a meringue failure a few weeks ago and it came out like a thick peta bread. Just whip a bunch of egg whites and bake it at 350 for 25/30 minutes and let it sit out and deflate. Little eggy tasting but the texture it pretty good. It's an idea anyway :P