Macadamia Free Lettuce-Wrapped Beef Burger
These juicy beef patties are seasoned with garlic, ginger, turmeric, oregano, and thyme, giving every bite a bold, aromatic depth that goes way beyond a standard backyard burger. Cooked in coconut oil in a cast iron skillet until deeply browned, the patties develop a serious crust while staying tender inside. Butter lettuce leaves stand in for a bun, wrapping everything up in a crisp, fresh package that actually holds together better than you'd expect. Creamy avocado, earthy roasted beet, and sharp red onion layer on top for a combination that looks as impressive as it tastes. A quick dipping sauce made from coconut aminos and apple cider vinegar ties it all together with a savory, slightly tangy finish. Every ingredient here is straightforward and whole-food-based, so you never have to second-guess what's in your meal or worry about hidden additives sneaking in from packaged components. Whether you're feeding a crowd or just treating yourself on a weeknight, this one is genuinely hard to put down.
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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
- 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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