Hamburgers with Animal Sauce and Iceberg Lettuce Buns
Change out the bloaty hamburger buns for crisp and cool iceberg lettuce! Up your sauce game with this easy Animal Sauce, so good you'll dip your fries and everything else in it.
Equipment
- Grill
- Immersion blender or small food proccessor
Ingredients
Hamburgers
- 2 lb grass-fed ground chuck
- 8 strips bacon cooked
- 2 heads iceberg lettuce
- 1 beefsteak tomato
- pickle chips
- onion sliced
Animal Sauce
- 1-2 tbsp dill relish
- 1 tbsp worcestershire
- 1 tsp dijon
- 1 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp harrissa
- 1/4 tsp black pepper
- 1/4 tsp salt to taste
- 1 egg
- 1/2-1 cup extra light olive oil or avocado oil
Instructions
Animal Sauce
- Combine all ingredients into a wide mouth pint sized mason jar.
- Place immersion blender in a mason jar and cover the egg. Blend while pulling up slowly. Continue to blend until all ingredients are incorporated, and your sauce has thickened. Place in fridge until ready to use. Can be made a day ahead of time and stored for a week.
Hamburgers
- Start by laying out a baking sheet with parchment paper, working quickly separate hamburgers into 1/8th. Roll meat into a ball, slap between your hands a few times, and then flatten into a patty that is 1 1/2 inches thick. Place on parchment.
- Tips:To help burgers cook evenly on the grill, make an indent with your thumb in the middle of the patty. Place in the fridge until ready to cook.Suppose your hamburger meat has become too warm while handling, it will fall apart on the grill. You will be able to tell if its not holding shape well. My tip, stick in the freezer while you prep the rest of your ingredients.To get perfectly uniform patties, use a large jar lid. After working the meat, press into the lid and flip.
- Preheat grill to medium high heat approximetly 375-400 degrees.
- Pull burgers and season well with salt and cracked black pepper.
- Once the grill has preheated, make sure to clean the grates and brush them with avocado oil. Place burgers on the grill and cook for 4 minutes on each side, only flipping once! And for the love of God, don't press your spatula down on the burger. The sizzle sounds cool but remember, that is the sound of all the juices evaporating. Nobody wants a dry burger.
- Cut iceberg lettuce into thirds and use the outer two thirds to make burger buns. Assemble burgers and serve. Store burgers in the fridge for a few days or in the freezer for a quick and yummy meal!