Who needs a bun?
Buns can be overpowering to the flavor of the meat. Turkey is more mild than beef, and it is showcased beautifully on the delicate butter lettuce leaf.
What is butter lettuce?
Butter lettuce is the umbrella term for the soft, delicate lettuce sometimes called boston lettuce, or bib lettuce. Butter lettuce usually comes in a plastic container, to protect its delicate leaves. Usually it comes with the root attached and is sometimes labeled “living lettuce!” Butter lettuce is a perfect substitute for a bun because this lettuce is more flexible than other types of lettuce and can wrap well around the burger. When storing this unique lettuce, keep it in its container, and water the root ball slightly, just enough so that it stays moist, and your lettuce will last a few weeks. When using butter lettuce leaves for my ‘bun’ I like to use two, and layer them to give the turkey burger more support.
The secret to a juicy flavorful turkey burger…
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
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-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
Buns can be overpowering to the flavor of the meat. Turkey is more mild than beef, and it is showcased beautifully on the delicate butter lettuce leaf.
What is butter lettuce?
Butter lettuce is the umbrella term for the soft, delicate lettuce sometimes called boston lettuce, or bib lettuce. Butter lettuce usually comes in a plastic container, to protect its delicate leaves. Usually it comes with the root attached and is sometimes labeled “living lettuce!” Butter lettuce is a perfect substitute for a bun because this lettuce is more flexible than other types of lettuce and can wrap well around the burger. When storing this unique lettuce, keep it in its container, and water the root ball slightly, just enough so that it stays moist, and your lettuce will last a few weeks. When using butter lettuce leaves for my ‘bun’ I like to use two, and layer them to give the turkey burger more support.
The secret to a juicy flavorful turkey burger…
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
-
-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
What is butter lettuce?
Butter lettuce is the umbrella term for the soft, delicate lettuce sometimes called boston lettuce, or bib lettuce. Butter lettuce usually comes in a plastic container, to protect its delicate leaves. Usually it comes with the root attached and is sometimes labeled “living lettuce!” Butter lettuce is a perfect substitute for a bun because this lettuce is more flexible than other types of lettuce and can wrap well around the burger. When storing this unique lettuce, keep it in its container, and water the root ball slightly, just enough so that it stays moist, and your lettuce will last a few weeks. When using butter lettuce leaves for my ‘bun’ I like to use two, and layer them to give the turkey burger more support.
The secret to a juicy flavorful turkey burger…
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
-
-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
Butter lettuce is the umbrella term for the soft, delicate lettuce sometimes called boston lettuce, or bib lettuce. Butter lettuce usually comes in a plastic container, to protect its delicate leaves. Usually it comes with the root attached and is sometimes labeled “living lettuce!” Butter lettuce is a perfect substitute for a bun because this lettuce is more flexible than other types of lettuce and can wrap well around the burger. When storing this unique lettuce, keep it in its container, and water the root ball slightly, just enough so that it stays moist, and your lettuce will last a few weeks. When using butter lettuce leaves for my ‘bun’ I like to use two, and layer them to give the turkey burger more support.
The secret to a juicy flavorful turkey burger…
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
-
-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
The secret to a juicy flavorful turkey burger…
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
-
-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
Take the meat out of the refrigerator at least 20 minutes before cooking. The closer the meat is to room temperature, the more evenly it will cook. It will be less likely to be overcooked on the outside. Mix ins! Sure, you can put your onions and mushrooms on top of your cooked burger. But you’ll get way more flavor throughout your meat if you add the mushrooms and onions IN the meat before cooking. Season your meat before cooking. Here I add garlic and onion powder, salt and pepper. For a small kick of heat, I add some red pepper flakes. Don’t push down on the burger when cooking! This just pushes out all of the juice!
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
-
-
-
-
-
-
-
-
-
-
Options For Assembling the Burger
-
-
-
-
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
Butter Lettuce Wrapped Turkey Burgers
Description
Lighter than ground beef, ground turkey pairs perfectly with the delicate tender lettuce leaves of the boston lettuce. Sautéed mushrooms and onions, mixed into the turkey before forming the burgers gives these a great flavor!
You Need
For the Burger
Options For Assembling the Burger
Method
Season the Burger Meat
-
- Add onion and mushrooms to a pan over medium heat with just a dash of avocado oil.
- Cook for 3-5 minutes, just softening the vegetables, and sweating the water out so this water doesn't get released into the meat.
- Let cool slightly.
- Mix vegetables, with the rest of the ingredients 'for the burger' until combined. Do not over mix. This will make the burger tough.
- Form into one patty. I recommend no thicker than 1 inch, as the thicker it is, the harder it is to cook fully through without the edges becoming dry.
Turkey is harder to form into patties than ground beef, it is softer and sticker. Dampen your hands a bit to help keep the meat from sticking.
Cook Burger
-
- Set a cast iron skillet over medium high heat. Add a dash of avocado oil
- Add turkey patty.
- Cook, without moving, for 4 minutes.
- Check temperature of pan by holding your hand 1 inch above, if you have to move your hand away within a few seconds, your pan is too hot! Turn down the heat, or remove it from the heat briefly. You don't want the outer part of the patty to burn before the inside gets a chance to cook.
- Flip patty. Cook, up to 8 minutes. Keep an eye on the heat, turning the heat down so the outside doesn't burn before the inside can cook. If the outside is cooking too fast, turn down heat and 'tent' the burger with foil. Make a tent shape with foil over the burger in the pan.
- Gently push down on burger's center to gage how cooked the inside is. If it is firm, the turkey burger is done. If it is very soft, it is likely raw inside.
- Cutting into the burger to test for doneness isnt the best because it lets all the juices escape. But if you really are not sure, it's a good way to practice learning when your burger is done.
- Let burger rest for at least 3 minutes before assembling. Letting the turkey burger cool slightly will keep the lettuce from wilting.
Note
I love tomato and pickle slices on my turkey burger. But get creative, and add whatever toppings your heart desires!
turkey burger, lettuce wrap, lettuce burger, boston lettuce, onion, mushrooms, butter lettuce, ground turkey, burger, grilling
