Nightshade Free Lettuce-Wrapped Beef Burger
Burgers don't have to mean buns, ketchup, or the usual toppings that can quietly sneak nightshades onto your plate. These patties are seasoned with garlic, ginger, oregano, thyme, and a touch of turmeric ā bold, warming flavors that prove you're not missing a thing. Butter lettuce leaves stand in as the wrap, giving you that satisfying handheld experience with a fresh, crisp bite instead of a heavy roll. Creamy avocado, earthy cooked beet, and thinly sliced red onion pile on top for color and texture, while a quick stir-together sauce of coconut aminos and apple cider vinegar adds a savory, tangy finish. The whole thing comes together in a cast iron skillet, so you get that deeply browned, restaurant-quality sear without any complicated equipment. It's the kind of meal that feels indulgent and completely put-together, even though every single ingredient is clean and straightforward.
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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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