A heroic remake (bun-free edition)

Mr. Hero, to Northeast Ohioans, is what Skyline Chili is to Southwest Ohioans – pure nostalgia. It’s what you grew up on. It’s what you crave.

My first encounter with the legendary Romanburger®? Let’s just say it mirrored my wife’s first experience with Skyline – we weren’t quite sure what to think.

Fast forward a decade, and I’ve come around. The Romanburger® is a masterpiece. Two burger patties, layered with grilled salami and Italian luncheon meat, melted Swiss American cheese, lettuce, tomato and onion, all drizzled with that signature Italian dressing and tucked into a toasted sub roll with mayo. It’s over the top in all the right ways.

Last week, I came across a video for “hamburger cups” made in an air fryer and had a thought: what if I reimagined the Romanburger® – ditch the bun, keep the flavor and make it a little more keto-friendly?

So, I gave it a shot.

The result? Surprisingly good. My first attempt (pictured) features two burger cups filled with grilled Italian meats, topped with melted cheese and served over dressed lettuce, tomato and onion – no mayo, no bun.

Is it as good as the real Romanburger®? Not quite. But it’s a fun, lighter take – and another solid cooking adventure. If I made this again, I would cook the burger on my Blackstone grill and just serve it and the meats and melted cheese over the bed of dressed veggies.

Here’s how to make it yourself.

As always, eat fresh, dine local and be happy.

Bun-free Romanburger® cups

Ingredients (serves 6): For the burger cups: 1½ pounds ground beef 6 tomato slices 3 white onion slices, separated 3 cups shredded lettuce 6 slices Swiss American cheese 6 slices Genoa salami 6 slices Italian luncheon meat (mortadella or similar)

For the dressing: 2 tbsp olive oil 1 tbsp vinegar 1 tsp Italian herbs Salt and pepper

Directions: Divide the ground beef into 4-ounce portions and roll into balls. Place each ball into a jumbo muffin tin. Using a small glass, press the beef down and shape it up the sides to form a cup. Season with salt and pepper. Bake at 400 F in an air fryer or oven for 10 minutes. Be careful not to overcook. Drain off some of the juices. Add salami and mortadella; cook for another 5 minutes. Top with cheese and cook until melted. While cooking, prepare the lettuce, tomato, onion and dressing. Remove cups and serve over the dressed vegetables.