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Lettuce Wrap Burgers

I crave burgers and fries which aren’t easy on the waistline.  When I am making burgers at home I make these lettuce wrap burgers to make them leaner.

Lettuce wrap burger

  • 1½ pounds lean ground beef or turkey
  • 1½ tablespoons dijon mustard
  • 1 tablespoon liquid aminos
  • 2 large cloves of garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • ½ cup sweet onion, finely chopped
  • 1 tablespoon hot sauce
  • **Optional**
  • Head of lettuce (I prefer butter lettuce)
  • Sliced Onion
  • Tomato
  • Avocado
  • Cheese
  1. In a large mixing bowl combine ground beef or turkey, mustard, liquid aminos, garlic, and seasonings. Add in chopped onion and hot sauce.
  2. Combine mixture completely. Once your beef or turkey is mixed well grab an amount that is slightly smaller than a tennis ball to form a patty with your hands. Patties should be about ¾" thick.
  3. Place patties on a cookie sheet. Repeat until all of your turkey is used.
  4. Turn broiler to high setting allowing to heat for a few minutes. Place your baking sheet in the oven and allow patties to cook approximately 7 minutes on one side and then flip to cook another 7 minutes on the other.
  5. When finished, remove patties from oven and check the internal temperature of your thickest patty with a meat thermometer. The temperature needs to be at least 165F. If you don’t have a meat thermometer, a patty is finished when the juices run clear and the interior is opaque with no pink.
  6. Place burger on one half of your lettuce leaf and top with cheese (if you wish) onion slices, tomato, avocado, or other toppings.