Juicy, herb-slicked beef patties wrapped in cool butter lettuce — this is burger night done in a way that actually works for an elimination-style protocol without feeling like a compromise. The pesto is the real star here, blending fresh basil, garlic, and tiger nuts (a brilliant stand-in for the pine nuts or cheese you'd normally reach for) with good olive oil and a squeeze of lemon until it's fragrant and just a little chunky. Every ingredient earns its place, and nothing on the list will send you scrambling to check a label twice. The patties themselves are seasoned simply with salt and ground ginger, then seared in coconut oil until they develop a deeply browned crust that holds up beautifully under all that green, glossy pesto. Butter lettuce leaves do double duty as a wrap, keeping things light while still giving you that satisfying handheld experience. This recipe makes four servings, so it's easy to pull off on a weeknight without a lot of fuss — and the pesto can be made ahead to make things even faster.
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Make the pesto: combine the basil, tiger nuts, and garlic in a food processor and pulse 8–10 times until coarsely chopped. With the machine running, drizzle in the olive oil in a steady stream and process until the pesto is mostly smooth with a little texture remaining. Add the lemon juice and 1/4 tsp salt, pulse once more to combine, then taste and adjust salt. Transfer to a small bowl and set aside.
Divide the ground beef into 4 equal portions (about 6 oz each). Gently form each into a patty roughly 3/4 inch thick, pressing a shallow dimple into the center of each with your thumb. Season both sides evenly with the 1/2 tsp salt and ground ginger.
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