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Lettuce wrap burger recipe

12 ratings

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)

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
2115kj
509kcal 25%
Fat
31g 44%
Saturates
15g 76%
Sugars
6g 7%
Salt
2g 34%

of the reference intake
Carbohydrate 22.2g Protein 36.3g Fibre 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.