Bunless Burgers & Red Potato Salad


For eleven days now, the wife and I have focused on achieving at least 10,000 steps a day and most of which we get out hiking the Fair Hill trails. The trails aren’t at all like strolling through the park or briskly walking on a treadmill. No, these trails, with their numerous hills, twisting tree roots, creek crossings, and slippery, rocky, winding paths work out the entire body. I started hiking the trails regularly last June, and the wifey started sometime after that but is only able to make it out now and again when she’s home. So yesterday, after a strenuous trail equalling 9000+ steps and after being out in the warm afternoon sun for the first time in months, my better half sat in our sunroom stretching out her sore legs and said to me, “I think I need protein…can we change the menu and have burgers tonight?”

Yesterday was so gloriously warm that firing up the grill for burgers and spending the evening out on my deck enjoying the gorgeous weather didn’t seem like much of a compromise. So I said, “Of course I can change the menu. Burgers sound great and it’s no big deal to swap tonight’s and Thursday’s dinners around. I don’t feel like turning on the oven and baking polenta in this warm weather anyway.” So that settled that and we hung out outdoors all evening pretending it was summertime and even lingered long enough to do a little star gazing after sunset. The night air was so snug and inviting we ended up eating out on our patio table and carnivorously devoured our 8 ounces each of hamburger without apology. If you’re gonna skip a toasted, buttery sesame seed bun then you might as well have two burgers right? And just as we thought, the wifey woke up this morning after our protein packed grilled dinner with her muscles in much better shape.

Only 27 days until Spring!


Bunless Burgers


1 lb good quality Ground Beef

1 tbsp Worcestershire Sauce

1 tbsp TexJoy Salt Free Steak Seasoning

Generous amount of Salt & Pepper

Iceberg lettuce, tomatoes, & pickles


Prepare a charcoal grill. While the coals are heating, in a large mixing bowl gently incorporate the Worcestershire Sauce and TexJoy Steak Seasoning into the ground beef. Form 2 – 4 evenly sized meatballs and place back into the fridge until the coals are white hot.

Once the grill is ready, form the cold meatballs into evenly sized patties and generously salt and pepper each side. Grill the patties 3 – 8 minutes on each side, depending on the thickness of the patties and heat of the grill or until an instant read thermometer reads at least 160 degrees for medium-well. Serve immediately with Iceberg lettuce, tomatoes, pickles & your favorite condiments.

Baby Red Potato Salad


1/2 lb Baby Red Potatoes, washed & left whole

3 stalks Celery, thinly sliced

1/4 cup Celery Leaves, chopped

2 – 4 Sandwich Dill Pickles, diced

4 – 6 Dill Seeds, crushed

1/4 cup Fried Onions, crushed

2 tbsp Mayo, or to taste

1 tbsp Zatarain’s Creole Mustard, or Dijon

1/2 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt & Pepper to taste


In a med saucepan add the Baby Red potatoes and cover with water. Bring to a boil over high flame and add a pinch if salt to the water. Boil the potatoes until just fork tender, about 10 – 15 minutes. Drain the potatoes then set aside and allow to cool.

In a large mixing bowl add all the ingredients except the potatoes and mix until we’ll incorporated. Taste and adjust seasonings as desired. Set aside.

Once the potatoes are cool enough to handle, quarter them. Gently fold the chopped potatoes into the celery dill mixture until evenly coated. Transfer to the fridge and chill at least 1 hour before serving. Taste and adjust seasonings as needed then serve with your favorite grilled or bbq mains.

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