Bunless asian beef burger wraps

Total Time
25 min
12 min
8 min
Don't be put off by the fish sauce in this recipe. Just like the anchovies in Caesar dressing, it's an addition that you don't really notice except when it's not there. It adds that meaty flavor beyond sweet, sour, salty, and bitter that makes a dish next-level. Minced shallots and fresh ginger add flavor as well as moisture to these super-lean burgers, but it's the cucumber relish on top that keeps your mouth watering until the very last bite.


Uncooked 95% lean ground beef

1 pound(s)

Uncooked shallot(s)

2 small, minced

Low sodium soy sauce

2 Tbsp

Fish sauce

2 tsp

Lime zest

1 tsp, grated

Ginger root

½ tsp, peeled grated fresh

Canola oil

2 tsp

English cucumber(s)

½ medium, diced

Fresh mint leaves

1½ Tbsp, finely chopped

Rice vinegar

1 Tbsp

Agave nectar

½ tsp

Table salt

¼ tsp

Bibb lettuce

8 leaf/leaves, large


  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. Per serving (2 garnished burgers)