The below is a guest post from Yummy Supper written by Erin Scott.

When I spend big bucks for high-quality beef, I don’t need to weigh my burger down with a bready bun. Yes, there are plenty of decent gluten-free hamburger buns, but we prefer to eat our burgers wrapped in crisp butter lettuce. When serving burgers this way, the meat takes center stage, just as it should. We often serve burgers with a side of Parsnip Crisps (page 71). And of course, you can add the condiments of your choice: Ketchup, mustard, and Sriracha mayo are favorites at our house.

Serves 4

14 pounds ground beef
1 teaspoon kosher salt
Freshly ground black pepper
3 ounces Gruyere cheese, grated (sharp Cheddar is also good)
1 avocado
1 head butter lettuce, leaves separated
12 cup Quick-Pickled Onions (page 82)

1. Let the meat come to room temperature for 30 minutes before forming the 
burger patties. Always keep in mind that the key to a tender burger is to very lightly handle your ground beef. Sprinkle the beef with salt and black pepper. Gently form four 1″-thick patties.

2. Prepare a grill for high-heat cooking. Grill the patties over high heat for 3 to 4 minutes on the first side. Flip and top with the grated cheese. Cook for 3 to 4 minutes on the second side for medium-rare burgers.

3. Let the cooked burgers rest for 5 minutes before serving.

4. Pit, peel, and thinly slice your avocado. At serving time, nestle each patty into a large leaf of butter lettuce. Top with avocado slices, pickled onions, and plenty of ground black pepper.

Eating burgers this way is a bit messy, but my gang doesn’t seem to mind an excuse to lick their fingers clean.

What do you think of this burger recipe?

Reprinted from “Yummy Supper” by Erin Scott. Copyright (c) 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold. Get the book for $15.80 at

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