Grilled Lettuce-Wrapped Island Burger
Using rice instead of the typical bread crumbs and top with roasted peppers and grilled pineapple make this Island Burger worthy. Tucked into lettuce leaf wraps instead of the buns gives these burgers a pop of fresh-from-the-garden flavour.
1. Combine mustard, green onions, barbecue sauce and soy sauce in a large bowl. Transfer half to a small bowl and set aside. Add egg, pickles, garlic, salt and pepper to remaining mustard mixture in the large bowl; beat with a fork. Mix in beef and rice. Gently form into six 3/4-inch (2 cm) thick patties. Press a dimple into the centre of each patty.
2. Grill patties over medium-high heat in a closed barbecue for 10 to 14 minutes, turning twice, until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Brush burgers with some of the reserved mustard mixture before removing from the grill. Transfer to a plate and set aside.
3. Brush pineapple rings with reserved mustard mixture. Grill, turning once, for about 2 minutes per side or until marked and tender.
4. Stack pineapple on lettuce leaves and top with burger patties and roasted red peppers; fold lettuce around burgers like a wrap to pick up and eat.
Ground beef is 100% beef with no additives, fillers or colours.
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Folate, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Thiamine, Riboflavin, Pantothenate
Source of: Potassium, Choline, Phosphorus, Magnesium
Contains: Fibre
4g Saturated Fat, 0.4g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Garlic
Green onions
Pineapple rings (fresh or canned)
Large butter lettuce leaves (Bibb or Boston)
1 lb (500 g) Medium Ground Beef
Honey mustard
Barbecue sauce
Sodium-reduced soy sauce
Salt
Pepper
Bread & butter pickles
3 roasted sweet red peppers
2 cups (500 mL) cooked rice
1 egg
Ingredients
Directions
1. Combine mustard, green onions, barbecue sauce and soy sauce in a large bowl. Transfer half to a small bowl and set aside. Add egg, pickles, garlic, salt and pepper to remaining mustard mixture in the large bowl; beat with a fork. Mix in beef and rice. Gently form into six 3/4-inch (2 cm) thick patties. Press a dimple into the centre of each patty.
2. Grill patties over medium-high heat in a closed barbecue for 10 to 14 minutes, turning twice, until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Brush burgers with some of the reserved mustard mixture before removing from the grill. Transfer to a plate and set aside.
3. Brush pineapple rings with reserved mustard mixture. Grill, turning once, for about 2 minutes per side or until marked and tender.
4. Stack pineapple on lettuce leaves and top with burger patties and roasted red peppers; fold lettuce around burgers like a wrap to pick up and eat.
Ground beef is 100% beef with no additives, fillers or colours.
Excellent Source of: Vitamin C, Niacin, Vitamin B6, Folate, Vitamin B12, Zinc, Selenium
Good Source of: Iron, Thiamine, Riboflavin, Pantothenate
Source of: Potassium, Choline, Phosphorus, Magnesium
Contains: Fibre
4g Saturated Fat, 0.4g Trans Fat, 0.5g Polyunsaturated Fat, 4g Monounsaturated Fat
Garlic
Green onions
Pineapple rings (fresh or canned)
Large butter lettuce leaves (Bibb or Boston)
1 lb (500 g) Medium Ground Beef
Honey mustard
Barbecue sauce
Sodium-reduced soy sauce
Salt
Pepper
Bread & butter pickles
3 roasted sweet red peppers
2 cups (500 mL) cooked rice
1 egg
