You are going to love these gluten free lettuce wraps!
Growing up in California I used to frequent one of my favourite burger restaurants. I loved In-n-Out Burger but would never dream of ordering one of their gluten free lettuce wraps. Oh how times have changed!
Personally, I am not gluten free but I have a few people in my extended family who are. Whenever I cook up these gluten free lettuce wraps, the are always a huge hit.
I am currently on a low carb diet, however so I like to make these gluten free lettuce wraps for my own diet as well. Cheese burger lettuce wraps are one of my favourite indulgences.
I wouldn’t exactly call this lettuce wrap the diet option but with a few changes you could make them as light as you like. Try using turkey mince instead of beef and cutting out the cheese for example.
It is important to use the the freshest iceberg lettuce you can get your hands on. There are a lot of juicy and delicious ingredients in these gluten free lettuce wraps so you need to keep them in there. The lettuce is taking the place of a bun after all.
This recipe is completely gluten free so if this is important to you, you’re safe with this one.
So here you have it. Enjoy and be sure to let me know what you think!
Special sauce recipe
Mix 3 tablespoons mayonaise, 1 tablespoon ketchup, 1 teaspoon finely chopped dill pickle, 1 tablespoon finely chopped onion, 1/2 teaspoon yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four sandwiches.
How To Make A Lettuce Wrap Burger
- 140g top quality minced beef (80% meat 20% fat mix)
- 2 - 4 slices of thick iceberg lettuce
- 1 tomato slice from the centre of a large tomato.
- 1 onion slice about the same size as the tomato slice
- 4 - 5 dill pickle slices
- 2 teaspoons yellow mustard
- 2 slices Cheddar cheese (optional)
- 1 tablespoon special sauce (recipe above)
- Salt and pepper to taste
- Divide the beef into two equal sized 70g balls.
- Place your pan over high heat and add the meat balls. Press these down in the pan so that they are quite thin.
- Season generously with salt and pepper and then fry over high heat for about two to three minutes until about 80% cooked through..
- Spread one teaspoon of the mustard on the rare side and then flip over.
- Place a piece of cheese (if using) on top of each burger and cook for a further two minutes. Then flip one last time so that the cheese is on the grill for about 30 seconds. Remove and keep warm.
- Working quickly, spread the special sauce over the bottom bun followed by the pickles and tomato.
- Now stack one of the burgers on top of the tomato.
- Top this burger with the onion slice and then the other burger.
- Place one or two slices of thick iceberg lettuce on top and enjoy.
Are you cooking for people who love a good old fashion cheeseburger in a bun? Try this bun version of my gluten free lettuce wraps. They’ll thank you for it.
I hope you enjoy these gluten free lettuce wraps. If you do try the recipe, please leave a comment. I would love to hear from you.