What lettuce works best for lettuce-wrapped bunless burgers?

I prefer using green-leaf lettuce because it's crisp but flexible enough to wrap around burgers without snapping. Collard greens can work as well, but they're typically a little tougher than green-leaf lettuce.

Can I freeze homemade burger patties?

Yes! I suggest partially freezing patties laid out flat on a baking sheet lined with parchment paper or wax paper, then add the partially frozen patties to a freezer-safe zip-top bag or container. This prevents the patties from sticking together into one lump.

How can I prevent homemade burger patties from falling apart?

My best tips here: Don't use too-lean ground beef (80-88% works best) so the fat helps keep the meat together. When forming the patties, firmly press the meat into a ball before flattening into a patty. Finally, grease the grill grates before grilling so the meat doesn't stick.

Easy Bunless Burgers with Cilantro Dill Mayo Sauce

Description

Easy lettuce-wrapped Bunless Burgers with Cilantro Dill Mayo Sauce make high protein summer meals fast and delicous! Simply-seasoned burger patties, classic toppings, all kicked up a notch with a simple cilantro-dill sauce.

Ingredients

Units Scale

For the Cilantro Dill Mayo

1/4 cup mayonnaise
1/2 tablespoon to 1 tablespoon water (if desired)
1 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh cilantro

For the Burgers

1 pound ground beef, 80-88% lean
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 Beefsteak tomato, sliced
1/2 Red onion, sliced
1/2 cup sliced pickles
Green-leaf lettuce, for lettuce wraps

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Instructions

Make the cilantro dill mayo. Add the mayonaisse, 1/2 tablespoon of water, dill, and cilantro to a small bowl and stir. If the mixture is still too thick for your liking, add an additional 1/2 tablespoon water. Cover and refrigerate until ready to serve to allow the flavors to meld.
Preheat grill and make patties. Preheat a grill to medium-high (about 500 degrees F). Using your hands, combine ground beef, sea salt, and ground black pepper to a bowl. Be careful not to overmix! Form the beef into 4 thin patties.
Cook burgers. Oil the grill grates by brushing with oil. Grill the burger patties for 2 1/2 minutes on each side, flipping only once. Rest the patties on a plate for a couple minutes before crafting the burgers.
Make lettuce wraps. To wrap the burgers, lay out a strip of parchment paper. Place 3-4 pieces of green lettuce on the parchment paper, overlapping a bit. Position the burger patty near one edge. Add tomato slices, red onion, pickled, and cilantro dill mayo sauce. Starting on one end, wrap the lettuce around the burger, using the parchment paper as a guide to help. Wrap the lettuce as tightly as possible, pulling back the parchment paper so it doesn’t get caught up in your burger! Fold the back of the parchment paper to contain the burger. Eat immediately.

Notes

Burger patties need a little fat to hold together and prevent them from being too tough. 80-88% lean ground beef works well, but too lean and the burgers may not turn out well!
Make thinner patties than you think. The beef will plump up and shrink as they cook, so the thinner the better; they'll cook faster and more evenly.