Lettuce wrapped cheeseburger

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Ketchup

  5 tbsp or 75g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Lettuce

  Romaine or cos, raw

  12 leaf outer or 336g

• Cheddar cheese

  6 slice (1 oz) or 168g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• Pickle relish

  Sweet

  1 tbsp or 15g

Directions

1. Heat your grill or skillet over medium heat and add the oil.
2. In a small bowl, mix together half of the ketchup, the mayo, pickle relish, and just a dash of the salt and pepper. Refrigerate until ready to use.
3. In a large bowl, combine the ground beef, oregano, and the remaining salt, pepper, and ketchup.
4. Divide the beef mixture into 6 equal portions. Roll each portion into a ball and then flatten into a patty.
5. Place the patties on the preheated grill or skillet. Cook for 4-6 minutes per side or until cooked through and no longer pink inside, avoiding pressing down on the patties. Once flipped, top each patty with a slice of cheddar cheese.
6. Remove the cooked burgers from the heat. Chop the tomatoes. To assemble, place a lettuce leaf on a plate, top with a burger patty, 2 slices of tomato, and a spoonful of the prepared sauce. Wrap the lettuce leaf around the fillings to form a lettuce wrap.

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