Featured Recipe: Lettuce-Wrapped Burgers with Caramelized Onions + Mushrooms
Memorial Day is finally here and what’s better than a good burger in the summertime? The grass-fed beef in this super-tasty, high-protein recipe from barre3 delivers a healthy dose of iron, B12, zinc, and selenium—plus fiber, thanks to the leafy-green lettuce wrap. These are sure to be a hit at your next summer BBQ!
1 tablespoon olive oil
½ teaspoon kosher salt, divided
1 large yellow onion, very thinly sliced
1 pound crimini mushrooms, stems removed, and thinly sliced
1 tablespoon reduced-sodium gluten-free tamari
1 teaspoon fresh, chopped rosemary
1 pound 10% grass-fed ground beef
8 Bibb lettuce or romaine leaves
2 sliced Roma tomatoes (for serving)
1/2 red onion, thinly sliced (for serving)
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and ⅛ teaspoon salt, stirring to combine. Partially cover and cook, stirring occasionally for 5 minutes, until the onions begin to wilt.
- Remove the lid, and add the mushrooms and an additional ⅛ teaspoon salt, stirring to combine. Cook over medium-high heat for an additional 10 minutes, stirring occasionally, until the mushrooms have released their liquid and the pan is nearly dry.
- Turn off the heat, and add in the tamari and rosemary, stirring to combine. Set aside.
- Meanwhile, make the burgers by forming the beef into 4 patties. Sprinkle both sides with ¼ teaspoon salt.
- Heat an outdoor grill, indoor grill pan, or cast iron skillet to medium heat. Grill the burgers for 3 minutes, then flip and cook an additional 4-5 minutes, until they’re golden and cooked to your desired doneness.
- Serve the burgers wrapped in two lettuce leaves and topped with caramelized onions and mushrooms, sliced tomatoes, and red onions.
Note: Store any leftover caramelized onions and mushrooms for a later use, such as stirred into scrambled eggs, on top of salads, or in quinoa bowls.