How do you make a cheeseburger more fun? Skip the bun! These lettuce wraps feature all the classic burger fixin’s you love, stuffed inside romaine for a crunchy twist. First, ground beef is cooked with melty cheddar, then the filling is nestled into lettuce leaves and topped with crispy fried onions, chopped pickles, and special sauce. Yep, this lettuce wrap is one of those things you’ll have to see to be-leaf!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Baby Romaine Lettuce
Sliced Dill Pickle
Beef Stock Concentrate
Crispy Fried Onions(ContainsWheat)
• Wash and dry produce. • Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have 1⁄3 cup shredded lettuce (2⁄3 cup for 4 servings). Drain pickles; roughly chop.
• In a small bowl, combine mayonnaise, ketchup, half the mustard, and ½ tsp Fry Seasoning (you’ll use more in the next step). (For 4 servings, use all the mustard and 1 tsp Fry Seasoning). Stir in water 1 tsp at a time until sauce reaches a drizzling consistency. Set aside.
• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings). Cook, stirring, until liquid is absorbed and beef is cooked through, 2-3 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add half the cheese; stir until melted, 1 minute (save the rest for serving).
• Divide lettuce leaves between plates. Fill with beef mixture, chopped pickles, shredded lettuce, crispy fried onions, remaining cheese, and special sauce. Serve.