This is one of those meals that just happened… and I’m so glad it did. I was reading through the most recent issue of Food & Wine a few nights ago and saw a recipe for a burger with diced dill pickles in it. My curiosity was peeked, and I’ve been itching to try out the flavor addition. That, added to the half a pound of beautiful ground beef from Winters Family Beef, and a little almond meal and Parmesan cheese left in their packages (and crying to be used), was the beginnings of a new fave.
You could eat this with a bun like you would a burger and fix it up just how you like it, but if you’re gonna do it lettuce wrap style, the sauce is a must. I served mine with some herb roasted carrot sticks.
Beef & Kale Burger Lettuce Wraps
serves 4
burgers:
1/2 lb beef
1/2 cup frozen kale
2 Tablespoon diced dill pickle
1 Tablespoon almond meal
2 Tablespoons finely grated Parmesan cheese (omit for dairy-free & paleo)
1 egg
salt & pepper
dressing:
1 Tablespoon vinegar (I used some of my onion scape vinegar)
2 Tablespoons olive oil
1 Tablespoon mayo
black pepper
pinch of cumin
hearts of romaine – leaves removed whole and washed (or buns for burgers)
In a bowl, combine all the ingredients for the burgers. Divide and form into 4 patties. Cook in a skillet with oil, a few minutes on each side, until cooked through.
While burgers are cooking, combine all the dressing ingredients in a small jar and shake until combined.
For lettuce wraps, crumble up a patty and fill a lettuce cup with some meat and drizzle a little dressing on top. Or make it into a burger with some lettuce and sauce on the bun.
Herb Roasted Carrot Sticks
Cut some carrots into sticks, toss with olive oil and herbs of choice (I used basil, chives, garlic, lemon zest, salt and pepper) and spread on a baking sheet. Bake for 20-25 minutes at 30 minutes, stirring ocassionally.
