Low Sugar Lettuce-Wrapped Beef Burger
Burgers don't need a bun ā or a drop of added sugar ā to be completely satisfying, and this build proves it. The patties are seasoned with garlic, ginger, turmeric, oregano, and thyme, so every bite is deeply savory and aromatic straight from the cast iron skillet. Butter lettuce leaves stand in for the bun, cradling creamy avocado, earthy beet slices, and sharp red onion in a wrap that's sturdy enough to actually hold together. The dipping sauce is just coconut aminos and apple cider vinegar ā tangy, umami-rich, and completely free of the sweeteners that sneak into most bottled condiments and store-bought burger sauces. Cooking the patties in two uncrowded batches in a hot skillet gives you that deeply browned crust without any sugary glaze doing the heavy lifting. It's the kind of meal that feels indulgent but relies entirely on whole, clean ingredients to get there.
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp dried oregano
- 1 tsp dried thyme
- Ā½ tsp ground turmeric
- 1 tsp salt
- 1 tbsp coconut oil
For serving
- 1 head butter lettuce, leaves separated
- 1 large avocado, sliced
- 1 medium beet, cooked and sliced
- Ā½ small red onion, thinly sliced
- 2 tbsp coconut aminos
Can be omittedcoconut aminos
- 1 tbsp apple cider vinegar
- fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, dried oregano, dried thyme, ground turmeric, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, being careful not to overwork the mixture.
- 2
Divide the mixture into 8 equal portions and shape each into a patty about 3/4 inch thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly without puffing up.
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