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Lettuce-Wrapped BBQ Beef Burgers

with Sautéed Mushrooms & Carrot ‘Fries’

Cooking time

25 minutes




620 /serving

We love this hack of swapping buns for crisp pieces of lettuce to create a fresher plate, and that’s exactly how tonight’s burgers are constructed. We start by seasoning our ground beef with minced garlic and a wonderfully smoky mesquite spice blend, spooning a sweet and savoury BBQ sauce onto the patties after cooking them. The burgers are then topped with sautéed mushrooms and wrapped in lettuce leaves. Serve with a side of carrots, spiced and roasted in the oven, to make a colourful veggie accompaniment.

We will send you:

  • 340g Ground beef (high-protein serving)
  • 400g Carrots
  • 15ml Minced garlic
  • 170g Mushrooms
  • 1 Head of lettuce
  • 60ml BBQ sauce
  • 8g Mesquite spice blend (onion, garlic, paprika, salt, cumin, brown sugar, red bell pepper, oregano, coriander, cayenne pepper, black pepper, thyme, sunflower oil, smoked hickory flavour)

Contains: Mustard

You will need:

Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
33 g
Saturated Fat
11 g
980 mg
Total Carbs
45 g
26 g
40 g
9 g
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Roast the carrot ‘fries’
Preheat the oven to 450°F. Quarter the carrots. On a lined sheet pan, toss the carrots with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, flipping halfway through, 20 to 25 minutes, until tender when pierced with a fork.
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Prepare the burger patties
In a medium bowl, combine the ground beef and ½ the garlic; season with the remaining spice blend and S&P. Using your hands, form the mixture into 2 patties of equal size (double for 4 portions).
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Cook the burger patties
In a large pan, heat a drizzle of oil on medium-high. Add the patties* and cook, 3 to 5 minutes per side, until cooked through. Transfer to a plate and top each patty with a spoonful of the BBQ sauce. Set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Sauté the mushrooms
While the burgers cook, thinly slice the mushrooms. In the reserved pan of fond, heat a drizzle of oil on medium. Add the remaining garlic and the mushrooms. Sauté, stirring occasionally, 3 to 4 minutes, until golden brown and softened; season with S&P.
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Finish & serve
Separate the lettuce leaves, discarding the root end. Place 2 lettuce leaves on each plate. Top the lettuce leaves with a patty, a spoonful of sautéed mushrooms and 2 more lettuce leaves. Divide the roasted carrot ‘fries’ between your plates and serve the remaining BBQ sauce on the side for dipping. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.