Living Lettuce "Bun"

Kickin’ it with Kenny for #BurgerBash: Not Just Buns

A burger is simply not a burger without a bun. It is the key ingredient that holds a burger together… literally! The  bready goodness of the traditional burger bun is a known and loved component of classic burger building, but with all of the variations being made with burger patties and toppings, it’s only fair that we get creative with the buns, too. Check out the recipes below for easy ways to put a new spin on burger buns.

Note: If you’re looking to continue experimenting beyond the two recipes below, try Heinen’s Bistro Rolls, Ciabatta Rolls, English Muffins, King’s Hawaiian Hamburger Buns, Pretzel Sandwich Rolls, Slider Buns, Texas Toast, Brioche and Lettuce.

Sweet Potato Noodle Bun

Makes 2 bun halves


  • Four 10 oz. ramekins, sprayed with nonstick cooking spray
  • 1 package of Heinen’s Spiralized Sweet Potato
  • 2 teaspoons Heinen’s Olive Oil, divided
  • 1 large egg
  • Pinch of kosher salt and freshly ground black pepper


  1. In a large skillet, heat 1/2 teaspoon oil over medium heat. Add sweet potato and cook, stirring, for 5 to 7 minutes or until softened. Let cool to room temperature, about 15 minutes.
  2. In a medium bowl, whisk egg. Stir in sweet potato, salt and pepper. Divide between prepared ramekins, filling each about halfway and pressing the sweet potato down into the ramekins. Cover with plastic wrap and place a heavy can or jar on top of the wrap to weigh down the sweet potato. Refrigerate for 30 minutes.
  3. Lightly coat a skillet with the remaining oil and heat over medium‐high heat. Remove plastic wrap and invert ramekins to slide noodle buns onto skillet. Cook, turning once, for 3 to 5 minutes per side or until golden brown on both sides and hot in the center.

Mushroom “Buns”   

Makes 8 “buns” – enough for 4 burgers


  • 8 large Portobello mushrooms (2 mushrooms per patty), stems and gills removed, wiped clean
  • 1 tablespoon Heinen’s Olive Oil
  • Salt and pepper


  1. Preheat oven to 400°F and place a rack in the middle. Line a baking sheet with aluminum foil and set aside.
  2. Brush the mushroom caps (top and bottom) with olive oil, sprinkle with salt and pepper and place them onto the lined baking sheet.
  3. Bake in the oven bottom side up first, for 10 minutes. Then flip them over and bake for an additional 10 minutes. If you have it, use the convection mode on your oven, so that the circulating hot air takes out even more of the moisture from the mushrooms.
  4. When the mushrooms are ready remove them from the trays (and the juices they released) and place them on a plate to dry off a bit.

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