📝 About This Recipe
Experience the pure, unadulterated flavor of premium grass-fed beef, seasoned to perfection and nestled within crisp, cool butter lettuce leaves. This Paleo-friendly masterpiece skips the grains but doubles down on richness with a zesty avocado crema and caramelized onions. It’s a clean, nutrient-dense meal that satisfies the deepest burger cravings without the heavy bloat of a traditional bun.
🥗 Ingredients
The Beef Patties
- 1.5 pounds Grass-fed ground beef (80/20 lean-to-fat ratio is ideal for juiciness)
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika (adds a subtle wood-fired depth)
- 1 teaspoon Sea salt (plus more for seasoning the exterior)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 tablespoon Coconut aminos (for umami depth)
Avocado Crema & Toppings
- 1 large Ripe avocado (pitted and peeled)
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Fresh cilantro (finely chopped)
- 1/2 Red onion (thinly sliced into rings)
- 1 large Tomato (heirloom variety, sliced thick)
- 4 slices Bacon (sugar-free, cooked until crispy)
The Wrap
- 2 heads Butter lettuce or Bibb lettuce (large outer leaves kept whole, washed and dried)
👨🍳 Instructions
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1
Remove the grass-fed beef from the refrigerator 20 minutes before cooking to take the chill off, ensuring even cooking.
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2
In a large chilled mixing bowl, gently combine the ground beef, garlic powder, smoked paprika, 1 teaspoon of sea salt, black pepper, and coconut aminos.
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3
Divide the meat into 4 equal portions (about 6 ounces each). Lightly shape them into balls, then press into patties about 3/4-inch thick. Avoid overworking the meat to keep the burgers tender.
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4
Use your thumb to make a shallow indentation in the center of each patty; this prevents the burger from puffing up into a football shape during cooking.
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5
Prepare the avocado crema: In a small bowl, mash the avocado with lime juice, chopped cilantro, and a pinch of salt until smooth and creamy.
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6
Preheat your grill or a heavy cast-iron skillet over medium-high heat. If using a skillet, add a teaspoon of avocado oil to prevent sticking.
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7
Place the patties on the heat. Sear undisturbed for 3-4 minutes until a deep brown crust forms on the bottom.
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8
Flip the burgers carefully. Cook for another 3-4 minutes for medium-rare, or 5 minutes for medium. Grass-fed beef is leaner and cooks faster than grain-fed, so watch it closely.
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9
During the last minute of cooking, place the crispy bacon slices on top of the patties to warm through.
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10
Transfer the burgers to a warm plate and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat.
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11
To assemble, double up the lettuce leaves to create a sturdy base. Place a burger patty in the center of the leaves.
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12
Top with a generous dollop of avocado crema, a slice of tomato, and red onion rings. Fold the sides of the lettuce over the burger and serve immediately.
💡 Chef's Tips
Always use a high-quality sea salt; the minerals enhance the earthy flavor of grass-fed beef. Don't over-mix the meat; use a light touch to ensure the texture remains light and airy rather than dense and rubbery. If your lettuce leaves are small, use a 'double-wrap' technique by overlapping three leaves in a circle before placing the patty. Ensure the lettuce is bone-dry; use a salad spinner or pat thoroughly with paper towels so the wrap doesn't get soggy. For an extra kick, add sliced fresh jalapeños or a dash of chipotle powder to the avocado crema.
🍽️ Serving Suggestions
Pair with crispy baked sweet potato fries seasoned with rosemary and sea salt. Serve alongside a refreshing cucumber and radish salad with a light vinaigrette. Complement the rich beef with a cold glass of sparkling water infused with lime and mint. Add a side of fermented pickles or kimchi for a probiotic boost that cuts through the fat. For a complete feast, offer a side of grilled asparagus spears drizzled with lemon juice.