Ingredients:
- 1 red onion, sliced or pickled onion
- ½ Tbsp avocado oil, or olive oil
- 4 slices nitrate-free bacon
- 1-1/2 lbs lean ground beef
- sea salt and ground pepper, to taste
- 1 lb beefsteak or heirloom tomatoes, sliced
- Greek yogurt
- homemade ketchup
- Dijon mustard
- dill pickles
- Romaine lettuce
Instructions
- Heat a large skillet or grill pan over medium-high heat.
- Add the bacon and cook for 4-6 minutes, or until golden brown and crispy. Leave any bacon grease that’s left in the pan to cook your burgers in. Set bacon aside on a plate lined with a paper towel.
- Meanwhile, in a large bowl, add the meat; Season with sea salt and pepper and stir well to combine. (If you love garlic, throw some minced garlic in there too.)
- Using your clean hands, shape into 4 equal patties about 1/2 – inch thick.
- In the same preheated skillet cook the burger patties for 3-5 minutes per side (for medium), or until they reach your desired doneness.
- To assemble your burgers, use large lettuce leaves (I like to double up the lettuce leaves so they are sturdier) and spread with about 1 teaspoon each Greek yogurt and ketchup. Top with your burger patty, 1 slice of crispy bacon, pickles, 1 slice of tomato, red onion or pickled onion, and a bit of mustard.
- Wrap all the ingredients into the lettuce, pierce it with a large toothpick or a cocktail skewer to hold, and serve immediately!