Remember the old diet plate of cottage cheese, canned peach half and naked hamburger patty? How sad (and weird!) that combination seemed? In our take, you won’t miss the bun–which we replaced with a clever version of the classic iceberg wedge–or the flavor, supplied by just enough bacon and blue cheese dressing. If you have a ripe red tomato on hand, top each burger with a slice.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 slices bacon
- 1 head iceberg lettuce (2 to 2 1/2 pounds)
- 10 ounces 85-percent lean ground beef
- Kosher salt and freshly ground black pepper
- 2 tablespoons chunky blue cheese dressing
- 2 tablespoons diced red onion
Instructions
- Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a paper towel-lined plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely.
- Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make “bun” halves; set on a platter.
- Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4-inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium-rare.
- Lay 1 lettuce “bun” half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce “bun” tops.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 572 |
| Total Fat | 40 g |
| Saturated Fat | 13 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 7 g |
| Sugar | 11 g |
| Protein | 35 g |
| Cholesterol | 120 mg |
| Sodium | 1647 mg |
Reviews
I am gluten intolerant and love hamburgers, using the lettuce as a bun is so much better than the gluten free buns, not as expensive and better for you. The blue cheese dressing is something I would never have thought of. A fork and knife is a must.
This was pretty good. A nice change using a salad wedge rather than a bun. I added an half of a avocado as well. Used 93% ground beef.
Low-carb bacon cheeseburgers; YUM!