Lettuce wrapped cheeseburger

Ingredients

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tsp or 5g

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Ketchup

  5 tbsp or 75g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Lettuce

  Iceberg (includes crisphead types), raw

  12 leaf, large or 180g

• Cheddar cheese

  6 slice (1 oz) or 168g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• Pickle relish

  Sweet

  1 tbsp or 15g

Directions

1. Heat your grill or skillet on medium heat and add a the oil.
2. In a small bowl, mix together half of the ketchup, the mayo, pickle relish, and just a dash of the salt and pepper, then stick it in the fridge.
3. In a large bowl, mix together the beef, oregano, and the rest of the salt, pepper, and ketchup.
4. Divide the mixture into 6 sections (or one for each serving you're making), and roll each piece into a ball then press down flat for 6 burgers.
5. Place each burger on your grill/pan and cook for approximately 3-4 minutes on each side. Avoid pressing down on the burgers as this dries them out a bit. Once you flip the burger, add your cheese to the top cooked side.
6. Once you have cooked all your burgers and removed them from the pan, assemble them. Chop the tomato, then place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.