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Dinner recipe · from the recipe book

Classic Beef Burgers in Crisp Lettuce Wraps

Juicy, well-seasoned beef patties seared with a browned crust, tucked into cool romaine leaves with creamy avocado and ripe tomato.

Classic Beef Burgers in Crisp Lettuce Wraps

Ingredients

  • 1¼ lb600 gGround beef, 90% lean
  • 1¾ tsp10 gWorcestershire sauce
  • 1 tsp3 gGarlic powder
  • 1¼ tsp3 gOnion powder
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 1¾ tsp8 gCanola oil
  • 4¼ cups chopped200 gRomaine lettucelarge inner leaves separated, washed and dried
  • 1 whole200 gAvocadosliced
  • 2 medium246 gTomatoessliced into rounds
  • ½ medium55 gRed onionthinly sliced into rings
  • 1½ tbsp20 gYellow mustard
  • 2 tsp10 gLime juice

Steps

  1. Prepare the toppings first: wash and dry the romaine leaves, slice the tomato into rounds, thinly slice the red onion, then slice the avocado and toss it with the lime juice so it stays green.
  2. In a bowl, gently mix the ground beef with the Worcestershire sauce, garlic powder, onion powder, salt and black pepper just until combined; do not overwork.
  3. Divide the beef mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing a shallow dimple in the center of each.
  4. Heat the canola oil in a large skillet over medium-high heat until shimmering.
  5. Add the patties and cook 4 to 5 minutes per side, until well browned and an instant-read thermometer reads 160°F (71°C) in the center. Rest them 2 minutes.
  6. For each burger, stack 2 or 3 romaine leaves, spread a quarter of the mustard on the patty, set the patty on the leaves, and top with a quarter of the tomato, avocado and red onion.
  7. Fold the lettuce around the burger and serve right away.

Check labels: Gluten-free when you buy worcestershire sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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