Lettuce Wrapped Basil Burgers Exploding with Flavor

You can go all-out in the prep of these fabulous Lettuce Wrapped Basil Burgers, or make it quick and easy if you’re short on time and energy. I’m always looking for tasty ways to cut the carbs and while there are many low-carb bread/bun recipes on the internet, I haven’t had time to experiment with any. Wrapping in lettuce can be a little messy, but most sloppy sandwiches I’ve ever eaten tasted the best. Don’t be afraid to have juicy goodness running down your arms. Just grab more napkins! 😋Lettuce Wrapped Basil Burgers Exploding with Flavor | Culinary Craftiness

Another Delightful Healthier Entrée

You can, however, place this burger on a bun and be wowed by unique taste of an herb most people wouldn’t think to put in the meat mixture. Save at least 117 calories and 21 grams of carbs by going with the lettuce wrap. Use freshly chopped basil or dried depending on what you have in your fridge or pantry. The same with finely diced onions and minced garlic.Lettuce Wrapped Basil Burgers Exploding with Flavor | Culinary Craftiness

Pile on any and all of your favorite burger toppings and wrap in a large leaf of iceberg lettuce. You might want to wear a bib, or at least lean over a plate! 😋

You can add your choice of cheese; I did for Jimmie’s burger, but left it off of mine to keep it low carb. I’ve been debating on whether to continue on with low carb eating plan, going back to counting calories, or starting a brand new way of life by joining Weight Watchers. I love that almost all fruits and vegetables are zero points on WW. It seems to me, fruits and vegetables should be a no-brainer for a natural source of the vitamins and nutrients that do our bodies good. Decisions, decisions! 😜

This recipe is Whole30, Paleo, Low Carb, Low Calorie, and Keto! Healthy, happy eating, y’all!


Lettuce Wrapped Basil Burgers Exploding with Flavor | Culinary CraftinessJoy to the fishes... | Culinary Craftiness

About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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