Summer Smash-and-Fry Burgers

As everyone who is avoiding carbs or gluten already knows, a burger wrapped in a single leaf of lettuce is a fine thing to eat, but it’s not like eating a burger on a bun.

And this isn’t either, really, but oh, it is so much closer. Using crispy cuts of iceberg lettuce not only gives you a bun-like way to hold your burger and fixings, but it also adds a satisfying crunch. Plus, you’ll have plenty of lettuce leftover to make a salad. Try this fantastic smash-and-fry burger method and see what you think.

Recipe Details: Smash-and-Fry Burgers with Chipotle Mayonnaise

Active Time: 15 minutes

Total Time: 15 minutes

Makes: 4 servings

Total carbohydrates: 3 grams per serving, excluding additional toppings

Ingredients

For the burgers:

• 1 pound ground beef
• Salt
• 2 heads iceberg lettuce
• Burger fixings such as cheese, pickles, onions, etc. (optional)

For the chipotle mayonnaise:

• 1 (7 oz) can chipotles in adobo (brands to look for include Embasa, San Marcos, Herdes, and La Costena)
• Salt
• Half a lime, juiced
• 1/3 cup mayonnaise

Instructions

1. Make the chipotle mayonnaise: To make the chipotle purée, scrape the can of chipotles in adobo into the blender and puree it until smooth. Whisk 1 teaspoon of the chipotle puree with a pinch of salt, lime juice, and mayonnaise (store the remaining chipotle purée in your fridge in an impeccably clean glass jar where it will keep indefinitely − unless it doesn’t, which is what sometimes happens. A thin layer of oil over the top seems to help keep it longer in the fridge).
2. Make the burgers: Begin heating a large cast-iron or stainless steel skillet or griddle over medium-high heat. While the skillet heats, divide the ground beef into four portions, and gently shape each portion into a wide, flattish patty that’s around 4 ½ or 5 inches in diameter. Salt each side of each burger significantly.
3. When the skillet is very hot (after around five minutes, a flick of water should sizzle and evaporate), add the patties, using the flat bottom of a Pyrex or other heatproof dish to quickly smash each one flat after you put it in the pan.
4. Cook the burgers for around three minutes, or until the bottom is crusty and dark brown, then flip them and cook another three minutes, or until done to your liking. If you’re adding cheese, you can put it on about two minutes before you think the burgers are done.
5. Meanwhile, cut four half-inch slices from each head of iceberg lettuce: You’ll cut the rounded side off of four different faces of each lettuce head, so you’ll end up with eight skinny, domed slices. These slices don’t need to be perfect (you’ll have leftover inner lettuce, which you can store in the refrigerator in a plastic bag or use for a side salad).
6. Assemble the burgers: Arrange four lettuce “buns” cut-side up, top each with the burger and desired fixings, then add the remaining “buns” cut-side down. Enjoy!

Photo credits: Catherine Newman