"White Castle Burger" Lettuce Wraps
with sweet potato wedges / sauteed snap peas
Tonight's lettuce wraps were inspired by White Castle, a regional fast-food chain known for its tiny, onion-flecked burgers that are easy to eat by the bag-full. The meat mixture is steam-baked on a sheet pan, so there's no burger-flipping required. You may be tempted to make extras for lunchboxes and late night snacks!
Ingredients
- Salt - 1 tsp
- Onion powder - 1/2 tsp
- Garlic powder - 1/2 tsp
- Black pepper - 1/4 tsp
- Onions, medium - 1 , minced
- Beef, ground - 1 1/2 lbs (80/20 works best here)
- Mustard, Dijon - 1 tsp
- Bragg's / coconut aminos - 1 tsp
- Lettuce, green leaf - 1 head , leaves separated (sub romaine)
- Foil - for baking
- Dill pickle slices - 1/2 cup
- Condiments of choice - for serving (such as mustard or hot sauce)
- Sweet potatoes - 1 lb , scrubbed and sliced into wedges
- Oil, cooking - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Sugar snap peas - 16 oz
- Lemon juice - 1 tsp
Prep
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Make seasoning mix - (If prepping right before cooking, get oven heating first.) Combine salt, onion powder, garlic powder, and black pepper. Store in an airtight container. (Can be done up to 5 days ahead)
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Sweet potatoes / Onions - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Season beef - In a large mixing bowl, combine beef with seasoning mix, mustard, and aminos.
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Lettuce - Prep as directed.
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Make
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Heat oven to 425F / 218C degrees and set out two baking sheets (at least one should be rimmed).
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Line one rimmed baking sheet with foil and brush with some cooking oil or coat with cooking spray. Spread meat mixture in an even layer on the baking sheet. Using your hands, a rolling pin, or the back of a spoon, press meat into one large, flat rectangle, about ¼” / 0.6 cm thick (use the slider buns as a guide - it should be somewhat larger than the buns when they’re still connected to each other and will likely fill up most of the baking sheet). Sprinkle onions over top of the meat mixture and press them in gently. Using a straw or chopstick, poke holes across the surface of the meat mixture at roughly 2” / 5 cm intervals to allow steam to escape.
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Toss sweet potatoes with cooking oil (portion for sweet potatoes) and season with some salt and pepper. Spread them out on the second baking sheet and transfer to the oven. Bake sweet potato wedges until golden and crispy, 25 to 30 minutes, shaking the pan halfway through cooking.
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Cover the meat tightly with foil and transfer to the oven. Bake for 10-12 minutes or until meat is cooked through.
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While meat and sweet potatoes are baking, heat a skillet or saute pan over medium heat with cooking oil (portion for snap peas). Add snap peas to heated oil and saute until bright green and crisp tender, 5 to 6 minutes. Remove from heat and toss with lemon juice and some salt. Set aside and cover to keep warm.
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Remove the meat from the oven and carefully pour off any accumulated grease. Allow to cool for 1-2 minutes, then slice into small, square patties that will fit nicely into lettuce leaves.
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Fill lettuce leaves with burger patties and pickle slices.
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Serve lettuce wraps and sweet potato wedges with your favorite condiments. Enjoy snap peas on the side.
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