
Juicy, herb-packed beef patties wrapped in cool butter lettuce instead of a bun ā this is the kind of burger that makes you forget you're missing anything at all. The blend of garlic, ginger, oregano, thyme, and turmeric pressed into 80/20 ground beef creates a deeply savory patty with a crust that forms beautifully in a hot cast iron skillet. No binders, no fillers, no eggs ā just well-seasoned meat that holds together perfectly on its own. Creamy avocado, earthy roasted beet, and sharp red onion layer on top for a combination that's genuinely exciting, not just a sad pile of lettuce. The coconut aminos and apple cider vinegar dipping sauce ties everything together with a bright, slightly tangy finish that cuts through the richness of the beef. Butter lettuce leaves double-cupped make a surprisingly sturdy wrap, so you get that satisfying handheld experience without any of the usual bun-related worries. It's a full, craveable meal that happens to work beautifully for anyone avoiding eggs ā no compromises required.
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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.
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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