Lettuce Wrap Burgers

Storing and Planning Ahead

Cooked patties keep in the fridge for 3 days; reheat in a pan and wrap in fresh lettuce.

Making Lettuce Wrap Burgers

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the beef with the salt, pepper, garlic powder and paprika. Shape into four patties about 1.5 cm thick, pressing a dimple into the middle of each.

   Mark done

2. Heat the olive oil in a large frying pan over medium-high heat. Cook the patties for 4 minutes on each side, until browned and cooked through. Rest on a plate for 2 minutes.

   Mark done Start 4 min timer

3. Overlap two lettuce leaves to make a cup for each burger. Spread each with a little mustard.

   Mark done

4. Set a patty in each lettuce cup and top with tomato, onion and avocado. Fold the leaves around the burger and eat at once.

   Mark done

Tips for Success

• Handle the meat as little as possible; overworked mince makes a dense burger.
• Pat the lettuce dry so that the burger does not slide around in the cup.
• Wrap each burger in parchment paper if you are eating it out of the hand.

Serving Ideas

Roasted sweet potato wedges, in a small portion · A dill pickle · A crisp green salad

Questions About Lettuce Wrap Burgers

Lettuce Wrap Burgers Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.