I reckon we all tend to eat just  a little too much bread simply because it is always hanging around and readily available. One way to cure yourself of this habit is to just stop buying bread. Easy, right? But what about sandwiches and burgers and things? Well, in my opinion, it is just as easy to eat most sandwich fillings as a salad…? Okay,  a PB&J can be a little tricky and truth is, I haven’t sussed out a way to get my PB&J fix without incorporating some type of grain,  be it whole grain bread or a wrap. Actually, it is more likely a PB& Banana thing these days as I don’t typically eat store bought jam and I haven’t made jam in positively ages.  Back to burgers! You can, of course, make these with Meatausaurus burgers, too. Simply sub in a big ol’ meat patty instead of the Veggie Patty.

As for Veggie Patties? My fave was Money’s Mushroom Burgers but they don’t seem to make them anymore. If I had a Costco card I could regularly purchase the Kirkland Garden Burger Patties which are a strong contender for Top Spot! Most often it is an Yves product that fills my “burger” craving; there are a bunch of varieties to choose from and seriously? One is as good as the other. Now if you are a meatatarian and are going to try the Veggie Burger thing,  I  strongly suggest that you definitely make sure you add the ‘shrooms. The ‘shrooms make it less obvious you are not eating meat. Not a fan of the ‘shrooms? A slice of roasted eggplant will do the trick too. I can’t say I have personally tried that because I am NOT a fan of eggplant! I know, I know, “A Vegetarian who doesn’t eat eggplant??” Yea, and I don’t wear Birkenstocks either.

Okay, so go on, try a bun-less burger! Your waistline will thank you!

4 Burger Patties of your choice
8 – 12 Lettuce Leaves – I find Iceberg works best
8 oz (225g) sliced Mushrooms
4 slices Mozzarella Cheese
2 Tablespoons (30ml)  Butter
Toppings of your choice:
Grated Beetroot
Grated Carrot
Tomato Slices
Cucumber Slices
Pickles
Diced or thinly sliced Red Onion

Mayo
Ketchup
Mustard

Prepare your Toppings:
Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible, using 2 – 3 leaves per Burger Patty. I find this process is made easier by removing core of lettuce, running cold water into cored lettuce; the leaves are much easier to peel away but must be well drained before using; I leave inverted lettuce leaves to drain on clean kitchen towel while getting everything else done.
Peel and grate 1 beet.
Peel and grate 1 large carrot.
Finely diced or thinly slice 1/2 a red onion
Slice Tomato
Slice 1/4 of a long english cucumber

Cook Veggie Burgers using your preferred method; I use my George Foreman Grill – I cook them for about 7 minutes, open the lid and place cheese slices on Burgers and turn off heat, letting the cheese melt while I plate everything else.

While burgers are cooking, heat medium skillet over medium- high heat.
Melt butter in skillet and add mushrooms; cook for about 5 or 6 minutes, stirring often.

Construct your Lettuce Wrapped Burgers:
Place lettuce leaf on work surface.
Place cooked veggie patty with melted cheese in centre of lettuce leaf;  top with sautéed mushrooms, tomato and cucumber slices, diced or sliced red onion, drizzle with mayo, ketchup, mustard.
Gather lettuce leave towards centre of burger and fillings; place another lettuce leaf over first wrap, ensuring the second lettuce leaf covers the loose edges of the first lettuce leaf. Wrap with a third lettuce leaf for extra stability, if desired.
Garnish with sliced pickle.
Slice in half and serve immediately.

Serves 4