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Mushroom and onion lettuce-wrap burger for Full GAPS with homemade avocado mayonnaise on two iceberg lettuce leaves

Mushroom And Onion Lettuce-Wrap Burger for Full GAPS

One Full GAPS lettuce-wrap burger with a three-ounce beef patty, soft mushrooms and onions, and linked homemade avocado mayonnaise. Cook the vegetables first, then the patty in the same skillet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 burger
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ounces fresh ground beef three ounces per small thin patty
  • 1/2 onion sliced
  • 3 large mushrooms sliced, including edible stems
  • 1/4 cup filtered water plus a little more only if the vegetables dry before softening
  • 2 large iceberg lettuce leaves washed and dried
  • 1-2 tablespoons homemade Mild Avocado Mayo prepared before starting
  • homemade ghee enough to coat the skillet; or use tallow or coconut oil
  • mineral salt to taste

Equipment

  • Heavy skillet with fitting lid
  • Spatula
  • Knife and cutting board
  • Kitchen scale
  • Measuring cup
  • Salad spinner or clean kitchen towel
  • Serving plate

Method
 

  1. Slice the onion and mushrooms. Weigh the beef. Wash and dry two lettuce leaves per burger, and have the homemade mayonnaise ready.
  2. Heat the skillet over medium heat and add enough ghee to coat the cooking surface. Add the onion and mushrooms, then the measured water. Cover and cook about 10 minutes, until the onions are translucent and flexible and the mushrooms are soft. Stir as needed; add a little water if the pan dries before they soften.
    Soft translucent onions and sliced mushrooms for a Full GAPS lettuce-wrap burger in a supported Artichaut skillet on the range
  3. While the vegetables cook, shape the beef into one small thin patty per serving. Each patty uses three ounces of beef. Keep the thickness even.
  4. Push the softened vegetables toward the skillet edges and place the patty in the cleared center. Cover and cook a few minutes, turn, then cover and cook the other side a few minutes until cooked through. Stir the vegetables as needed so they do not stick or burn.
    One small cooked beef patty with mushrooms and onions for a Full GAPS burger in a supported Artichaut skillet on the range
  5. For each burger, overlap two dry lettuce leaves on a plate. Add one to two tablespoons homemade mayonnaise, then one cooked patty. Divide the cooked mushrooms and onions between the burgers, and salt to taste.
  6. Serve immediately. Fold the lettuce around each bite, or eat with a knife and fork.

Notes

Full GAPS. Makes one burger with a generous mushroom-onion topping. Use homemade mayonnaise and a GAPS cooking fat.
Allow about 30 minutes as a planning estimate: 10 minutes preparation and 20 minutes for cooking and assembly. The vegetables cook covered for about 10 minutes before the patty cooks a few minutes on each side. Cook to the described endpoint. Extra batches take longer.
Keep lettuce and mayonnaise separate from leftovers. Refrigerate cooked beef and vegetables promptly and use within three to four days. Reheat the filling and assemble with fresh lettuce. Follow the mayonnaise recipe for its own storage instructions.

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