Summer hits and suddenly everyone is obsessed with brioche. It's everywhere. But honestly, sometimes the bread just gets in the way of the actual flavor. If you've been scouring the archives for bunless cookout entrees NYT editors have raved about over the years, you know the vibe is shifting away from heavy starches toward something more vibrant. People are tired of feeling weighed down after a backyard party. They want the char, the smoke, and the spice without the nap-inducing carb load.
It's not just about keto or gluten-free diets anymore. It's about taste. When you strip away the bun, you actually have to care about the quality of the meat and the complexity of the marinade. You can’t hide a mediocre burger under a giant piece of bread.
The NYT Approach to the Naked Burger
Melissa Clark and J. Kenji López-Alt have basically revolutionized how we think about the "patty." If you're looking for bunless cookout entrees NYT enthusiasts swear by, start with the Kefta-style lamb burger. Instead of a standard beef disc, you’re mixing in cumin, coriander, and maybe a handful of chopped parsley or mint. Without a bun, this becomes a high-end kebab experience.
You serve it over a smear of labneh. Maybe some pickled red onions on top. It’s sophisticated. It feels like a real meal, not just a compromise.
The secret to a great bunless burger is texture. Since you lose the squish of the bread, you need crunch from elsewhere. Think thick slices of heirloom tomatoes or even a "bun" made of two sturdy pieces of grilled eggplant. But let’s be real: most people just want the meat to shine. A burger topped with a fried egg and a dash of chili crisp is a masterclass in flavor that doesn't need a sesame seed roll to justify its existence.
Steaks, Skewers, and the Art of the Char
Steak is the original bunless entree. But to make it feel like a "cookout" staple rather than a formal dinner, you have to change the prep. The New York Times food section often highlights the beauty of the flank steak—marinated for twelve hours in soy, ginger, and lime, then sliced thin against the grain.
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It’s shareable. It’s easy.
Then there are the skewers. Shish taouk or a classic souvlaki are naturally bunless. You’re getting that direct flame contact on every inch of the protein. The charred bits—those "burnt ends" of the vegetable world—are where the magic happens.
Why the Sides Become the Main Event
When you remove the bun, your sides have to step up. This isn't the time for a soggy potato salad. We’re talking about charred corn with lime and cotija, or a massive platter of grilled radicchio with a balsamic reduction.
In a typical bunless cookout entrees NYT spread, the "entree" and the "salad" often merge. A grilled skirt steak laid over a bed of arugula with shaved parmesan isn't a salad; it’s a power move. The bitterness of the greens cuts through the fat of the steak perfectly. It’s a balance you simply can’t get when you’re chewing through a four-inch tall bun.
Seafood: The Overlooked Contender
We often forget that fish is the ultimate cookout hack. A whole grilled branzino, stuffed with lemons and herbs, is visually stunning and requires zero bread. It’s also incredibly fast. You’re looking at maybe six to eight minutes per side.
If you’re worried about the fish sticking to the grate—a common fear that keeps people tethered to hot dogs—the "mayo trick" is your best friend. Slathering a thin layer of mayonnaise on the outside of a white fish or salmon fillet creates a non-stick barrier that also browns beautifully. It sounds weird. It works perfectly.
Shrimp is another heavy hitter. Big, jumbo prawns marinated in garlic and smoked paprika. You eat them with your hands. It's messy, it's fun, and it’s exactly what a summer afternoon should feel like.
Common Misconceptions About Bunless Grilling
A lot of people think "bunless" means "lettuce wrap."
Stop right there.
A piece of iceberg lettuce is not a substitute for a bun. It’s a watery distraction. If you want to wrap something, use radicchio for bitterness or collard greens (blanched quickly) for sturdiness. Better yet, don't wrap it at all. Eat it with a fork. Or your fingers.
Another myth: you need to add more fat to the meat because there’s no bread to soak it up. Actually, without the bun, you can taste the quality of the fat more clearly. Use a 80/20 blend for burgers, but make sure it’s grass-fed or locally sourced if you can. The flavor profile changes entirely when the meat isn't competing with yeast and flour.
Beyond the Meat: Portobellos and Halloumi
For the vegetarians who want to skip the bun, the Portobello mushroom is a classic, but it’s often done poorly. It gets slimy. To avoid this, you need to grill it over high heat to evaporate the moisture quickly, then hit it with a heavy dose of vinaigrette after it comes off the grill.
And then there’s Halloumi. The "squeaky cheese."
Grilled Halloumi is a revelation. It has a high melting point, so it holds its shape on the grates. You get these beautiful char marks and a salty, savory bite that rivals any steak. Serve it with grilled peaches and a drizzle of honey. It’s the kind of dish that makes people forget they were ever waiting for a burger.
Putting It All Together for Your Next Event
If you're hosting, don't make the "bunless" option feel like an afterthought for the one person with a dietary restriction. Make it the star.
- Prep a diverse sauce bar: Chimichurri, tahini dressing, and a spicy romesco. These provide the moisture and "zip" that condiments usually offer in a sandwich.
- Focus on the platter: Instead of serving individual plates, lay everything out on a large wooden board. Sliced meats, charred veggies, and heaps of fresh herbs. It encourages grazing.
- Temperature control: Bunless meats cool down faster than those encased in bread. Use a warm serving platter or keep things moving straight from the grill to the table.
Actionable Steps for a Perfect Bunless Cookout
- Invest in a high-quality meat thermometer. Since the protein is the star, overcooking it is a cardinal sin. Aim for $135^\circ F$ for a perfect medium-rare steak that rests up to $140^\circ F$.
- Double down on aromatics. Use rosemary branches as skewers or throw soaked wood chips onto the coals. Without bread to dampen the aroma, the smoky scent becomes part of the flavor.
- Salt early. For thicker cuts of meat, salting 45 minutes before grilling allows the seasoning to penetrate the fibers, ensuring every bite is flavorful without needing a bun-bound sauce.
- Char your garnishes. Don't just serve raw scallions or lemons. Throw them on the grill for 30 seconds. The charred citrus juice is sweeter and more complex, acting as a built-in "sauce" for your entree.
Mastering the grill without the crutch of a bun requires a bit more finesse, but the payoff is a meal that feels lighter, looks better, and tastes significantly more "NYT-chef" than your standard backyard fare. Focus on the quality of the char and the brightness of your acids, and you'll never miss the bread.