Turkey Free Lettuce-Wrapped Beef Burger
These burgers prove you don't need a bun ā or any poultry ā to pull off a seriously satisfying handheld meal. The patties are seasoned with garlic, ginger, oregano, thyme, and a touch of turmeric, giving every bite a warm, layered depth that goes way beyond a basic backyard burger. Cooked in a cast iron skillet with coconut oil, they develop a deeply browned crust that's hard to beat. Butter lettuce leaves stand in for the bun, cradling the patties along with creamy avocado, earthy beet slices, and sharp red onion ā it's a combination that looks as good as it tastes. A quick dipping sauce made from coconut aminos and apple cider vinegar ties everything together with a savory, slightly tangy finish. Whether you're avoiding poultry for dietary reasons or just want a fresher take on burger night, this one delivers without any compromise on flavor or texture.
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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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