Pistachio Free Lettuce-Wrapped Beef Burger
These juicy beef patties are seasoned with garlic, ginger, turmeric, oregano, and thyme, giving every bite a warm, aromatic depth that goes way beyond a standard backyard burger. Butter lettuce leaves stand in for the bun, wrapping everything up in a crisp, fresh package that somehow feels both light and completely satisfying. Creamy avocado, earthy roasted beet, and thin-sliced red onion pile on top for a combination of textures and colors that looks as good as it tastes. A quick two-ingredient dipping sauce made from coconut aminos and apple cider vinegar ties it all together with a savory, slightly tangy finish. The whole thing comes together in a single cast iron skillet, which means minimal cleanup and maximum flavor from that deep, caramelized sear. For anyone navigating tree nut concerns, every ingredient here is naturally free of that worry ā no swaps needed, no label-scanning required. It's the kind of meal that feels special enough for company but easy enough to pull off on a regular weeknight.
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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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