Ditch the bun and go green with the lettuce wrap burger
By replacing the bun with lettuce leaves, this version of the classic burger caters to those looking for a low-carb, gluten-free, choice.
Lettuce-wrapped burgers have become increasingly popular at restaurants and home kitchens alike, proving that you don’t need a bun to enjoy a great burger. This wrap can be customised to suit different dietary needs, from keto to paleo, making it a versatile choice for various lifestyles. Recipe compliments of Eskort.
Ingredients
- Pork Burger Patties:
- 750g Eskort Gold Medal Pork Sausages (remove from casing)
- 1 1/2 teaspoon salt
- Handful of fresh thyme, destalked
- 1 lemon
- 1/4 teaspoon black pepper
- 2 teaspoons garlic, minced
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
Spicy mayo slaw:
- 1/4 cup mayo
- 1 teaspoon Sriracha or any chilli sauce
- 2/3 cup green cabbage, thinly sliced
- 2/3 cup purple cabbage, thinly sliced
- 2/3 cup carrots, julienned or grated
- 1 apple, sliced thin
- 4 spring onions, sliced
- 2 teaspoons rice wine vinegar
- Handful of fresh parsley, fine chopped
- Pinch of salt
Toppings:
- Slaw
- Cheddar cheese, sliced
- Sliced tomato
- Butter lettuce or gem lettuce for holding
Method
Slaw: Try make the slaw first! It tastes delicious when it sits in the mixture for 15 – 20 mins before serving. In small bowl combine the mayo, the juice of the other half of the lemon and Sriracha. Add green cabbage, purple cabbage, apple carrots and spring onions to a medium bowl, tossing together. Add in the mayo mixture, rice wine vinegar and pinch of salt. Toss to combine.
Burgers: In a medium-sized mixing bowl combine pork sausage mince, salt, pepper, garlic, Worcestershire, juice of half the lemon, fresh thyme and Dijon mustard. Stir to combine. Divide into 4 equal parts of approx. 185g and make patties with your hands. Use a bit of water or olive oil to prevent sticking!
Cook burgers: Preheat a frying pan on medium heat – Place burgers over direct heat for 4-5 minutes per side or until they are golden brown and beginning to char on the outsides. If using cheese, add the cheese when burgers are starting to go a nice golden brown and close the lid to allow the burger to continue cooking and the cheese to melt. Remove from pan and set on a plate. Let the pork patties rest for 5 minutes.
Serve: Peel off lettuce leaves keeping them intact to use as a carrier for your burger filling! Construct your burgers – use your hands to support the lettuce cup. Fill with some slaw followed by the burger and then some sliced tomato followed by a bit more slaw.
