Lettuce Wrapped Swiss & Bacon Burger with Barley Slaw
A gourmet burger recipe gets lightened up by using lettuce instead of a burger bun. Served with a fresh yet hearty coleslaw accented with barley, grainy mustard and fresh dill, this dinner will satisfy a hungry appetite. Easily transform this recipe into a gluten-free option by using cooked quinoa instead of the barley.
Slaw: In a large bowl, whisk oil with vinegar, mustard, honey, salt, pepper and celery seed (if using). Add barley, coleslaw blend, celery, dill and onion; toss to combine. Refrigerate, covered, for 30 minutes before serving.
Mushrooms: Meanwhile, heat oil in a medium, nonstick skillet set over medium heat. Cook mushrooms with garlic and steak spice blend, stirring often, for 10 minutes or until softened and lightly browned. Remove from heat, cover and keep warm.
Burgers: In a large bowl, gently mix beef with bacon and steak spice blend. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent puffing while grilling).
Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top burgers with cheese slices during the last 2 minutes of grilling, or until melted.
Place each burger on top of a lettuce leaf on 6 serving plates; top burgers evenly with mushroom mixture and serve with slaw on the side.
• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat.
• Maple smoked bacon can be replaced with any type of side bacon, such as applewood smoked, peppercorn crusted or chipotle.
• Make ahead: Slaw can be prepared, covered and refrigerated overnight before serving. Assemble burger patties and refrigerate, covered, for 1 hour or up to 1 day before cooking and serving.
Ingredients
Directions
Slaw: In a large bowl, whisk oil with vinegar, mustard, honey, salt, pepper and celery seed (if using). Add barley, coleslaw blend, celery, dill and onion; toss to combine. Refrigerate, covered, for 30 minutes before serving.
Mushrooms: Meanwhile, heat oil in a medium, nonstick skillet set over medium heat. Cook mushrooms with garlic and steak spice blend, stirring often, for 10 minutes or until softened and lightly browned. Remove from heat, cover and keep warm.
Burgers: In a large bowl, gently mix beef with bacon and steak spice blend. Divide mixture into 6 equal portions; form into ¾-inch (2 cm) thick patties. Make a thumbprint depression in centre of each patty (to prevent puffing while grilling).
Preheat grill to medium heat; grease grates well. Grill for 5 to 7 minutes per side, testing doneness with a digital instant read thermometer inserted sideways into centre of each patty to ensure patties are cooked to 160°F (71°C). Top burgers with cheese slices during the last 2 minutes of grilling, or until melted.
Place each burger on top of a lettuce leaf on 6 serving plates; top burgers evenly with mushroom mixture and serve with slaw on the side.
• To Cook Indoors: Cook burgers in a cast-iron skillet over medium heat.
• Maple smoked bacon can be replaced with any type of side bacon, such as applewood smoked, peppercorn crusted or chipotle.
• Make ahead: Slaw can be prepared, covered and refrigerated overnight before serving. Assemble burger patties and refrigerate, covered, for 1 hour or up to 1 day before cooking and serving.
