These four burgers replace buns with sturdy romaine leaves and add bacon, tomato, onion, pickles, yogurt, ketchup, and mustard. Half-inch patties cook in the same skillet used for the bacon.
Ingredients
- 1 red onion, sliced, or pickled onion
- 1/2 tablespoon avocado oil or olive oil
- 4 slices nitrate-free bacon
- 1 1/2 pounds lean ground beef
- Sea salt and ground pepper, to taste
- 1 pound beefsteak or heirloom tomatoes, sliced
- Greek yogurt
- Homemade ketchup
- Dijon mustard
- Dill pickles
- Romaine lettuce
- Optional: minced garlic for the beef
Instructions
- Heat a large skillet or grill pan over medium-high.
- Cook the bacon for 4–6 minutes, until crisp. Transfer to a paper-towel-lined plate and leave the bacon grease in the pan.
- Season the beef with salt, pepper, and optional garlic. Form four equal patties about 1/2 inch thick.
- Cook for 3–5 minutes per side, until each patty reaches 160°F (71°C).
- Double the romaine leaves for sturdier wraps. Spread each with about 1 teaspoon Greek yogurt and 1 teaspoon ketchup.
- Add one patty, one bacon slice, pickles, one tomato slice, onion, and mustard. Wrap and secure with a toothpick or cocktail skewer.
Serve immediately and remove the skewer before eating.
