No Bun? No Worries!

Burgers can be a great easy weeknight meal. Just five or six minutes in a skillet can provide 13 grams of protein and savory deliciousness. And the convenience of preformed frozen patties that cook right from frozen means you can have a hamburger meal any night with no planning ahead. We love new Pound of Ground® Burger Thins™ because they are not as thick as many grocery store choices so you know they’re cooked through, they are less than 200 calories apiece, and your kid may actually finish one for once!

But …what if you don’t have buns waiting in your pantry for a weeknight meal? (horror music plays)

Burger without a Bun Recipes

No bun? No problem! Here are two great recipes that have your buns covered.

Thins-adillas (or should we say Thinchilda?!?)

This new take on a burger had its claim to fame on social media this year and may make you ditch that bun once and for all. Tortillas have become commonplace in refrigerators and pantries due their versatility improved shelf life. Paired with a quick Big Mac-like sauce and favorite stuffings like pickles, the crunch and flavor can’t be beat. Give it a quick sear in the same skillet and it’ll look like something from a restaurant but this hamburger meal feel a little healthier!

Thinsadilla Recipe (makes 6):



  1. Cook Pound of Ground® Burger Thins™ beef patties according to package directions; season and add cheese during last 1 minute, if desired
  2. In a small bowl, mix together mayo, ketchup, mustard, onion powder and garlic powder then spread in the center of 10-inch tortillas
  3. Place cooked patties on the sauce in the center of the tortilla then top with pickles and other optional toppings, as desired
  4. Fold one side of the tortilla to the center then keep folding other sides clockwise until covered
  5. Wipe skillet clean then place the tortilla seam side down in the skillet and cook for a minute until golden brown. Flip over to brown the other side.

Patty Melts – an oldie but a goodie

Think not having buns is a new phenomenon? Think again. Patty melts have been around for decades, possibly dating back to a 1950’s Los Angeles modernist restaurant. This recipe works in batches of two but can be easily doubled or tripled to use an entire box of 6 Burger Thins.

What’s extra great is that both onions and bread can also be easily frozen and therefore on hand any time you have a hankering for a patty melt!

Patty Melt Recipe (makes 2):


  • 3 tablespoons butter or margarine
  • 4 slices bread (white, wheat or rye)
  • 8 slices American or Swiss cheese, torn into large pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 Burger Thins™ Beef Patties
  • 1 large onion, sliced


  1. Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add two slices bread at a time and cook until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up and layer on cheese.
  2. Cook Burger Thins™ as directed, remove from heat and place patties on bread & cheese.
  3. Reduce skillet heat to medium, add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry. Add more water as necessary.
  4. Divide onion mixture evenly between sandwiches and close sandwiches.
  5. Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts and add sandwiches. Cook, until deep golden brown and cheese is melted, about 5 minutes.

Find it in the frozen meat section

Add Pound of Ground to your freezer for real homemade dinners — with no need to thaw before cooking or planning ahead.
Where to Buy