Lettuce wrap burger recipe
Swap the burger bun for a no carb option with added crunch! This recipe uses the much-overlooked iceberg lettuce, which provides the cradle for a delicious burger. You’ll have a little lettuce left, shred it up finely and use it as an addition to any salad you are making.
See method- Serves 4
- 25 mins to prepare and 30 mins to cook
- 509 calories / serving
Ingredients
- 1 large iceberg lettuce
- 4 tbsp creme fraiche
- 1 tsp smoked paprika
- 4 Tesco Finest ultimate brisket & chuck burgers
- 4 slices Cheddar cheese
- 2 beef tomatoes, thickly sliced
- sweet potato fries, to serve
For the sweetcorn salsa
- 3 sweetcorn, grilled
- 1 handful of each mint and coriander
- 4 spring onions, sliced
- 1 lime, zest and juice
- 3 tbsp pickled jalapeno chillies (optional)
Each serving contains
- Energy
- 2115kJ 509.0kcal
- Fat
- 31g
- Saturates
- 15g
- Salt
- 2.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.2gProtein 36.3gFibre 5.3g
Method
- For the salsa, mix together the sweetcorn, mint, coriander, spring onions and lime zest and juice. Season well to taste and set aside.
- For the lettuce buns, slice 4 corners of the lettuce, about 2in in towards the head. You will have 4 shallow round shapes. Remove a few inner layers to create the lid of your lettuce bun and leave the larger leaves as the base.
- Cook the burger according to the pack instructions, placing a piece of cheese on top of the burger for the last 2 mins of cooking.
- To serve, place the lettuce base down, then layer up with the tomato slices, a cheesy burger, spoonfuls of sweetcorn salsa and a 1 tbsp of creme fraîche. Finish with a sprinkle of smoked paprika and serve with sweet potato fries, if you like.
- See more Beef burger recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
