Mustard Free Lettuce-Wrapped Beef Burger
Burgers are one of those meals where hidden condiments and pre-mixed seasonings can quietly sneak in ingredients you're trying to avoid ā but this build keeps everything clean and completely in your control. The patties get their bold, savory depth from garlic, ginger, oregano, thyme, and a touch of turmeric, so there's genuinely no need for anything else to make them taste incredible. Cooked in a cast iron skillet with coconut oil, they develop a deeply browned crust that rivals anything off a restaurant grill. Butter lettuce wraps stand in for buns beautifully ā they're sturdy enough to hold the stack together while keeping things light and fresh. Creamy avocado, earthy roasted beet, and sharp red onion layer on top, and a quick drizzle of coconut aminos mixed with apple cider vinegar ties it all together with a tangy, umami-rich finish. It's the kind of meal that feels indulgent and satisfying without a single ingredient you'd have to second-guess.
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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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