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Photo of Bunless Asian beef burger wraps by WW

Bunless Asian beef burger wraps

5
Points®
Total Time
28 min
Prep
15 min
Cook
8 min
Serves
4
Difficulty
Easy
English cucumbers are prized because of their undeveloped seeds and lack of bitterness, even when eaten unpeeled. Look for them at the supermarket wrapped in plastic wrap and at some farmers’ markets, too.

Ingredients

Uncooked 95% lean ground beef

1 pound(s)

Shallot

2 small, minced

Less sodium soy sauce

2 Tbsp

Fish sauce

2 tsp

Lime zest

1 tsp, grated

Fresh ginger

½ tsp, grated

Canola oil

2 tsp

English cucumber

½ medium, diced

Fresh mint leaves

1½ Tbsp, finely chopped

Unseasoned rice vinegar

1 Tbsp

Agave nectar

½ tsp

Table salt

¼ tsp

Bibb lettuce

8 leaf/leaves, medium, large

Instructions

  1. Stir together beef, 1 shallot, soy sauce, 1 teaspoon of fish sauce, lime zest, and ginger in medium bowl. With damp hands, shape mixture into 8 (1/2-inch-thick) patties.
  2. Heat oil in large nonstick skillet over medium heat. Add patties and cook, turning once, until instant-read thermometer inserted into side of each burger registers 160°F, about 8 minutes.
  3. Meanwhile, stir together remaining shallot, remaining 1 teaspoon fish sauce, cucumber, mint, vinegar, and salt in medium bowl.
  4. Arrange 2 lettuce leaves onto each of 4 plates. Top with burgers. Top burgers evenly with cucumber mixture and fold lettuce over to enclose filling.
  5. Serving size: 2 garnished burgers

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