Amy Johnson

Amy Johnson

Bunless Cheeseburgers and Shrimp “Fries”

I LUH_HUV cheeseburgers!! Like, I could marry them. Oh and French fries. I could marry those too!

When I made the choice to go carnivore, I knew that my cheeseburgers would need to become bunless, but ya’ll, I had no clue what to do about my French fries… I was missing those guys somethin’ fierce! The salt, the texture, the magic of eating a fry…

Pure. Bliss.

Anyway, since necessity is the mother of invention and all, I came up with a solution. In my opinion, when you pan fry jumbo shrimp in a skillet, they take on a texture that closely resembles a yummy French fry. And as an added bonus:

This meal is so easy and quick, it’s almost fool-proof!

4 tbsp butter
1 lb ground beef
6 jumbo shrimp
salt, pepper, garlic salt, chili powder

Start by combining one pound of ground beef, salt, pepper, garlic salt and chili powder in a bowl. Crack an egg into the mixture. With your hands, smush the egg into the ground beef, incorporating it throughout.

Next, form the patties by grabbing a literal handful of the mixture, roll it into a ball and then flatten the ball into a one to two inch thick, round burger patty. Repeat this process until all of the ground beef are burger patties (it should make 2 patties).

Melt two tablespoons of butter into a large skillet on med-high heat. Place the patties into the skillet, leaving about one inch of space between them. If you need to do one at a time, that’s okay. Leaving space between the patties is important! It allows them to “breathe”, letting the flavors form in each individual patty. Depending on how rare you like your beef, you’ll want to flip your burgers after 7-10 minutes.

Whatever you do though, DO NOT smoosh the burger down with your spatula. It smooshes all of the goodness out and can make the patties dry and heavy.

In a separate skillet, melt two tablespoons of butter. Add six jumbo shrimp, paying careful attention not to crowd them. Add salt and pepper. Let them cook for seven minutes on one side and seven minutes on the other.

Under any other circumstances, I would strongly advise you not to overcook the shrimp. This is a little different, because we are trying to recreate the texture of a crisp French fry with a soft center. You want the outside of the shrimp to take on a beautiful “crisp” caramelized texture.


Now that your shrimp are done, use tongs to move them shrimp over to your plate. If they stick, let them cook a few more moments and that should do the trick.

Move your patty over to the same plate and then stack your second one on the first.

Finally, top with your favorite cheese! I recommend Sargento’s sharp cheddar cheese slices or bleu cheese crumbles.

Viola, my friend! You have bunless cheeseburgers and shrimp fries!!


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