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Dinner

Lettuce-Wrapped Beef Burger

A seasoned beef patty and melted light cheddar stacked into crisp lettuce leaves with a sharp yoghurt sauce, cold and crunchy against the hot meat. All the burger, none of the bun.

Serves
3
Prep
15min
Cook
10min
Total
25min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure

Lettuce-Wrapped Beef Burger

Per serving

Calories
518kcal
Protein
48.4g
Carbs
19g
Fat
26.9g
Fibre
1.8g

01

Ingredients

Measurements

For 3 servings · MetricUS

  • 500glean beef mince, 5% fatone pack
  • 1egg
  • 2 tbspplain flour
  • 1 tsponion granules
  • 1 tspgarlic pureeor 2 cloves, crushed
  • 1 tspsmoked paprika
  • ½ tspcayenne pepper or chilli powder
  • ½ tspdried thyme
  • ½ tspdried oregano
  • salt and black pepperto taste
  • 2 tspneutral oil, for the pan
  • 120gGreek yoghurt, 2%half a small tub
  • 2 tspAmerican mustard
  • 1 tsppickle brinefrom the gherkin jar
  • ¼ tsponion granules
  • 2baby gem lettuceleaves separated, for the cups
  • 3 sliceslight cheddarone per burger
  • 1large tomatothinly sliced
  • ½small red onionthinly sliced
  • gherkin slices to fillfrom a jar
  • 1 lbextra-lean ground beef, 95/5one pack
  • 1egg
  • 2 tbspall-purpose flour
  • 1 tsponion powder
  • 1 tspgarlic pureeor 2 cloves, crushed
  • 1 tspsmoked paprika
  • ½ tspcayenne pepper or chili powder
  • ½ tspdried thyme
  • ½ tspdried oregano
  • salt and black pepperto taste
  • 2 tspneutral oil, for the pan
  • ½ cupGreek yogurt, 2%
  • 2 tspyellow mustard
  • 1 tsppickle brinefrom the pickle jar
  • ¼ tsponion powder
  • 2 headsbaby gem or Bibb lettuceleaves separated, for the cups
  • 3 slicesreduced-fat cheddarone per burger
  • 1large tomatothinly sliced
  • ½small red onionthinly sliced
  • dill pickle slices to fillfrom a jar

02

Method

  1. Make the sauce.

    Stir the Greek yoghurt, mustard, pickle brine and onion granules together in a small bowl.

    Season with a little salt and black pepper and chill until needed.

  2. Make the patty meat.

    Put the mince, egg, flour, onion granules, garlic puree, smoked paprika, cayenne, thyme, oregano, salt and black pepper in a large bowl.

    Mix thoroughly with your hands for a minute or two, until the mixture tightens and holds together.

  3. Form the patties.

    Divide into three equal portions and shape each into a flat patty a little wider than your lettuce cups, as they tighten as they cook.

    Press a shallow dip into the centre of each so they stay flat.

  4. Batching.

    To batch, stack the raw patties between squares of parchment, bag them, and freeze at this point for up to 1 month.

    Cook from frozen with a few extra minutes per side, or defrost fully first.

  5. Cooking.

    Heat the oil in a large frying pan or griddle over a medium-high heat.

    Cook the patties for 4 to 5 minutes on each side, until browned and cooked through with no pink in the middle.

    Lay a slice of light cheddar over each patty for the last minute and let it melt in the pan.

  6. Prep the lettuce cups.

    Separate the lettuce into large cup-shaped leaves and pat them dry so the sauce grips.

    Stack two leaves per burger for a sturdier cup.

  7. Assembly and serving.

    Spoon sauce into each lettuce cup.

    Sit a cheesy patty on top, then pile on tomato, red onion and gherkin slices.

    Fold the leaves around and pin with a skewer if you like.

    Serve straight away, with any extra sauce on the side.

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