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Lettuce Wrapped BLT Burgers
With the long weekend ahead in the USA burgers are appropriate and appreciated!
Don’t get me wrong here – I love my carbs and enjoy a healthy amount of them. But to tell the truth I usually enjoy my burgers best wrapped in crisp lettuce with all the trimmings!
Sometimes a big ole’ bun is just too much and (especially) when your burger is juicy and ultra flavorful, just let it be the star of this show (my stomach usually feels better later on as well!).
I *will* suggest saving your carbohydrate for a big serving of our baked beans or sweet potato fries alongside this burger! Now we’re talking!!!
And for those who need to keep their carbohydrates lower, serve these burgers with a side of our Coleslaw! (Recipe below)
- Homemade Mayonnaise
- Homemade Ketchup
- Pickled Red Onion
- Crockpot Baked Beans
- Garlic Herb Sweet Potato Fries:
- Healthier Coleslaw
Highly suggest trying these burgers with Bison meat!
Bison burgers are a flavorful change to beef burgers. If you haven’t tried bison before, this is a good recipe to get started with!
When you cook them, be sure to keep a close eye on them because they take less time, and can become dry if they get overcooked.
Have you ever tried bison before? What did you think!?
If you enjoy red meat, it’s definitely worth checking out!
Bison can be a nutritious alternative to beef, as it contains more omega 3 fatty acids.
Bison tends to be leaner than beef, too …. and it’s an excellent source of protein, B vitamins, and iron.
Plus, it contains the antioxidant selenium, and zinc, which helps your body heal.
Use bison the same way you would use beef.
Here are few other recipes I think you’ll also love:
- 1 red onion, sliced or pickled onion
- ½ Tbsp avocado oil, or olive oil
- 4 slices nitrate-free bacon
- 1-1/2 lbs lean ground beef or bison
- sea salt and ground pepper, to taste
- 1 lb beefsteak or heirloom tomatoes, sliced
- homemade mayonnaise
- homemade ketchup
- Dijon mustard
- dill pickles
- Romaine lettuce
Heat a large skillet or grill pan over medium-high heat.
Add the bacon and cook for 4-6 minutes, or until golden brown and crispy. Leave any bacon grease that’s left in the pan to cook your burgers in. Set bacon aside on a plate lined with a paper towel.
Meanwhile, in a large bowl, add the meat; Season with sea salt and pepper and stir well to combine. (If you love garlic, throw some minced garlic in there too.)
Using your clean hands, shape into 4 equal patties about 1/2 – inch thick.
In the same preheated skillet cook the burger patties for 3-5 minutes per side (for medium), or until they reach your desired doneness.
To assemble your burgers, use large lettuce leaves (I like to double up the lettuce leaves so they are sturdier) and spread with about 1 teaspoon each mayonnaise and ketchup.
Top with your burger patty, 1 slice of crispy bacon, pickles, 1 slice of tomato, red onion or pickled onion, and a bit of mustard.
Wrap all the ingredients into the lettuce, pierce it with a large toothpick or a cocktail skewer to hold, and serve immediately!