Iceburgers (Animal-Style)

If you can make a burger, then you can definitely make these. These lettuce-wrapped burgers are inspired by the very popular animal-style burgers at In-n-Out. The patties are grilled with mustard, dolloped with a creamy sauce, then topped with caramelized onions. Apart from being lower in carbohydrates and naturally grain-free, the lettuce bun actually lets you really taste the burger itself. Be sure to have a few extra napkins at the table - these are messy in the tastiest way. Check out Note 1 below to make these into double burgers.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 2-3 days

Shopping List

Burgers

4 (3 ounce) beef burger patties (x2 for a double patty burger, Note 1)
1 head iceberg lettuce
6 slices bacon (optional)
4 cheddar cheese slices (optional)
3 tablespoons yellow mustard Caramelized Onions
1 large onion, finely diced
1 tablespoon oil or butter
1/4 teaspoon salt Fixings (Optional)
special burger sauce (or just a combination of mayonnaise and ketchup)
sliced tomato, pickles, etc

Instructions

Step 1: To make the caramelized onions, heat 1 tablespoon of the oil or butter in a skillet over medium-high heat. Once hot, add the diced onions and salt. Cook over medium heat for 15 to 20 minutes, or until the onions are golden brown and very soft. Stir regularly and add water, 1 tablespoon at a time, to the skillet when the onions look a bit dry (you'll probably need to do this a few times). Set aside when done.
Step 2: To make the iceberg buns, first cut each head of lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.
Step 3: If preparing the bacon, cook it now in the frying pan until crisp. Set aside on paper towels after cooking. Remove any excess bacon grease from the pan, leaving a thin layer on the pan for cooking the burgers.
Step 4: Season the burger patties with salt and pepper. Heat up a lightly oiled frying pan over high heat. Once hot, add the burger patties and cook (without moving) until well browned, about 3 minutes. While they cook, divide the yellow mustard over the raw side of each patty with a spoon (or squirt it directly onto the burger).
Step 5: Flip and cook the burger so that the mustard side is now on the bottom and cook for another minute, or until desired doneness is reached. Top the burgers with the optional cheese and cover with a lid until the steam begins to melt the cheese. Dollop some of the caramelized onions on top.
Step 6: Assembly time! Spread some of the burger sauce to each half of the 'bun'. Top with the burger(s), some chopped optional bacon, and any of your preferred fixings. Finish it off with the top lettuce bun.
Serve: Wrap your hands around the lettuce bun, take a bite, and enjoy. This might drip a little as you eat, so be sure to have a plate and/or napkins.

Recipe Notes

Note 1: Feeling extra? Use 8 patties to make it double double style. You'll also need to double the amount of yellow mustard and cheese.

Nutrition

Serves 4
Calories Per Serving: 203			DAILY VALUE %
Total Fat 12g	18%	Protein 18g	35%
Total Carbohydrate 3g	1%	Net Carbohydrate 2g
Fiber 1g	5%	Potassium 37mg	1%
Vitamin A	3%	Vitamin C	7%
Calcium	2%	Iron	13%

Nutritional information is for 1 single-patty burger with none of the optional ingredients included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

If you can make a burger, then you can definitely make these. These lettuce-wrapped burgers are inspired by the very popular animal-style burgers at In-n-Out. The patties are grilled with mustard, dolloped with a creamy sauce, then topped with caramelized onions. Apart from being lower in carbohydrates and naturally grain-free, the lettuce bun actually lets you really taste the burger itself. Be sure to have a few extra napkins at the table - these are messy in the tastiest way. Check out Note 1 below to make these into double burgers.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 2-3 days

Shopping List

Burgers

4 (3 ounce) beef burger patties (x2 for a double patty burger, Note 1)
1 head iceberg lettuce
6 slices paleo bacon (optional)
4 tablespoons paleo cheese sauce (optional)
3 tablespoons yellow mustard Caramelized Onions
1 large onion, finely diced
1 tablespoon oil or butter
1/4 teaspoon salt Fixings (Optional)
special burger sauce (or just a combination of paleo mayonnaise and ketchup)
sliced tomato, pickles, etc

Instructions

Step 1: To make the caramelized onions, heat 1 tablespoon of the oil or butter in a skillet over medium-high heat. Once hot, add the diced onions and salt. Cook over medium heat for 15 to 20 minutes, or until the onions are golden brown and very soft. Stir regularly and add water, 1 tablespoon at a time, to the skillet when the onions look a bit dry (you'll probably need to do this a few times). Set aside when done.
Step 2: To make the iceberg buns, first cut each head of lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.
Step 3: If preparing the bacon, cook it now in the frying pan until crisp. Set aside on paper towels after cooking. Remove any excess bacon grease from the pan, leaving a thin layer on the pan for cooking the burgers.
Step 4: Season the burger patties with salt and pepper. Heat up a lightly oiled frying pan over high heat. Once hot, add the burger patties and cook (without moving) until well browned, about 3 minutes. While they cook, divide the yellow mustard over the raw side of each patty with a spoon (or squirt it directly onto the burger).
Step 5: Flip and cook the burger so that the mustard side is now on the bottom and cook for another minute, or until desired doneness is reached. Top the burgers with the cheese and dollop some of the caramelized onions on top.
Step 6: Assembly time! Spread some of the burger sauce to each half of the 'bun'. Top with the burger(s), some chopped optional bacon, and any of your preferred fixings. Finish it off with the top lettuce bun.
Serve: Wrap your hands around the lettuce bun, take a bite, and enjoy. This might drip a little as you eat, so be sure to have a plate and/or napkins.

Recipe Notes

Note 1: Feeling extra? Use 8 patties to make it double double style. You'll also need to double the amount of yellow mustard and cheese.

Note 2: Most store-bought ketchups are loaded with non-paleo sugar. Natural tomato paste makes a good substitute.

Nutrition

Serves 4
Calories Per Serving: 203			DAILY VALUE %
Total Fat 12g	18%	Protein 18g	35%
Total Carbohydrate 3g	1%	Net Carbohydrate 2g
Fiber 1g	5%	Potassium 37mg	1%
Vitamin A	3%	Vitamin C	7%
Calcium	2%	Iron	13%

Nutritional information is for 1 single-patty burger with none of the optional ingredients included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

If you can make a burger, then you can definitely make these. These vegan lettuce-wrapped burgers are inspired by the very popular animal-style burgers at In-n-Out. The patties are grilled with mustard, dolloped with a creamy sauce, then topped with caramelized onions. Apart from being lower in carbohydrates and naturally grain-free, the lettuce bun actually lets you really taste the burger itself. Be sure to have a few extra napkins at the table - these are messy in the tastiest way.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 2-3 days

Shopping List

Burgers

4 veggie burger patties of choice (Note 1)
1 head iceberg lettuce
4 vegan cheese slices (optional)
3 tablespoons yellow mustard Caramelized Onions
1 large onion, finely diced
1 tablespoon oil
1/4 teaspoon salt Fixings (Optional)
special burger sauce (or just a combination of vegan mayonnaise and ketchup)
sliced tomato, pickles, etc

Instructions

Step 1: To make the caramelized onions, heat 1 tablespoon of the oil in a skillet over medium-high heat. Once hot, add the diced onions and salt. Cook over medium heat for 15 to 20 minutes, or until the onions are golden brown and very soft. Stir regularly and add water, 1 tablespoon at a time, to the skillet when the onions look a bit dry (you'll probably need to do this a few times). Set aside when done.
Step 2: To make the iceberg buns, first cut each head of lettuce in half vertically. Then cut each half in half vertically (essentially quartering 1 head of lettuce into 4 equal pieces). Slice off any stem pieces. Pull the inner leaves from each quarter of lettuce, leaving the larger outside leaves (reference the images above for a visual guide). These outer pieces of lettuce will serve as the bun. Each 'bun' piece should be about 3-4 layers of lettuce thick. You will need less lettuce than you think - too many lettuce layers will make this more into a salad than a burger. Set aside the 'buns'.
Step 3: Heat up a lightly oiled frying pan over high heat. Once hot, add the burger patties and cook until well browned on one side. While they cook, divide the yellow mustard over the top side of each patty with a spoon (or squirt it directly onto the burger).
Step 4: Flip and cook the burger so that the mustard side is now on the bottom and cook for another minute, or until desired well browned. Top the burgers with the optional cheese and cover with a lid until the steam begins to melt the cheese. Dollop some of the caramelized onions on top.
Step 5: Assembly time! Spread some of the burger sauce to each half of the 'bun'. Top with the burger(s) and any of your preferred fixings. Finish it off with the top lettuce bun.
Serve: Wrap your hands around the lettuce bun, take a bite, and enjoy. This might drip a little as you eat, so be sure to have a plate and/or napkins.

Recipe Notes

Note 1: To make your own homemade veggie burger, check out: Bean and Oat Veggie Burgers and/or Paleo Cauli Power Burgers. These Breaded Portobello Mushroom Burgers work very well too.

Nutrition

Serves 4
Calories Per Serving: 283			DAILY VALUE %
Total Fat 14g	21%	Protein 11g	22%
Total Carbohydrate 27g	9%	Net Carbohydrate 21g
Fiber 6g	25%	Potassium 37mg	1%
Vitamin A	7%	Vitamin C	11%
Calcium	10%	Iron	32%

Nutritional information is for 1 Good Seed Original Hempseed burger with none of the optional ingredients included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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