OK so I know the burger is apparently all about the bun, but when you can’t eat gluten it is seriously not worth the extra carbs, as most GF breads and buns are pretty average! Swap your bread or bun and wrap your burger in a big lettuce leaf. Even if you are lucky enough to be able to eat gluten, to cut down on some carbs, make burgers a tasty, healthy meal by wrapping them in lettuce. Plus, we could all actually do with cutting down on gluten and wheat. Most people eat it at every meal, hence the overload of it in our Western diets.  Don’t judge the lettuce burger until you’ve tried it! You seriously wont miss the bun.

Ingredients:

Yoghurt sauce Ingredients:

200g plain Greek yoghurt

¼ tsp of sea salt

1 tbsp. lemon juice

3 tsp fresh mint leaves, shredded

 

Ingredients for the burgers:

500gm of ground lamb or beef

1 tbsp cumin

1 tbsp of fresh parsley, chopped

1 tbsp chutney (home made without onion if fructose intolerant, or even just sauce instead)

1 slice of bread, blitzed in food processor or thermomix to make breadcrumbs

I x egg

Season with salt n pepper

Zest of lemon

 

For the topping

4 Iceberg lettuce cups peeled off gently so they stay big and are easy, to wrap a burger in.

I x carrot grated

1 x tomato sliced

½ bunch coriander, washed and chopped

1 x red capsicum, sliced

toasted sesame seeds

1 chopped chilli or chill paste (optional)

 

Combine the yoghurt ingredients into a bowl and mix thoroughly.

In a thermomix, blitz  parsley on 5 seconds on Speed 6, then add all other ingredients and mix for 10 seconds on speed 3.5. Mix again for another 10 if need be)

Pre-heat the BBQ or a frying pan with a little olive oil. In a bowl combine all the lamb ingredients and roll into medium sized patties. Cook for 6 minutes each side or until medium-rare.  (In a thermomix, blitz  parsley on 5 seconds on Speed 6, then add all other ingredients and mix for 10 seconds on speed 3.5. Mix again for another 10 if need be)

Assemble the burger by putting the lamb in the middle of a lettuce cup, top with the yoghurt sauce, grated carrot, a pinch of the coriander leaves, a slice of tomato and a couple of slices of red capsicum.  Wrap and fold it all together so it’s like a parcel and easy to eat!

Variations Tips

*swap Greek yoghurt dressing for mayo if dairy intolerant (if just lactose intolerant you should be able to tolerate the yoghurt as the bacteria of Greek yoghurt helps digest the lactose)

*if allergic to egg, swap 1 tbps chia seeds in a tiny bit of water to make a gel and use that to bind instead.