Protein Style Burger Recipe

Mix the meat

Place the ground meat in a large bowl. Add Worcestershire sauce, kosher salt, black pepper, garlic powder, and onion powder. If using ground turkey, add the egg and breadcrumbs to improve binding. Use your hands to gently combine the mixture—do not overwork or pack tightly; mix until ingredients are just incorporated.

Form patties

Divide the meat into 2 equal portions (for 2 large burgers) or 3–4 for smaller patties. Shape each portion into a patty about 3/4-inch thick and slightly wider than the lettuce leaves you’ll wrap with. Make a shallow dimple in the center of each patty with your thumb to reduce doming while cooking.

Season patties

Lightly sprinkle each patty with a pinch of extra salt and pepper on both sides right before cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon oil. When the oil shimmers, add the patties (don’t overcrowd the pan). Cook without moving for 3–4 minutes to develop a brown crust. Flip and cook 3–4 minutes more for medium (internal temp ~160°F/71°C for ground beef; for turkey cook to 165°F/74°C). If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt.

While the patties cook, combine mayonnaise, Dijon mustard, ketchup, smoked paprika, lemon juice (or vinegar), salt, and black pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble.

Prepare lettuce wraps

Rinse and dry the romaine leaves thoroughly. Choose the largest, intact leaves and trim thick center ribs if necessary so they fold easily.

Prep toppings

Slice tomato, thinly slice red onion, slice avocado (if using), and have pickles and cheese ready on a plate near your workspace.

Assemble burgers

Place a lettuce leaf on a plate (or double two leaves for extra sturdiness). Spread about 1 tablespoon of the prepared sauce on the leaf. Place a cooked patty (with melted cheese if selected) on top of the sauce. Add tomato slice, a few red onion rings, pickles, and avocado slices as desired. Spoon another tablespoon of sauce on top and finish with another lettuce leaf (or fold the bottom leaf up) to create a wrapped burger.

Serve

Serve immediately with remaining sauce on the side. Use toothpicks to secure wraps if needed. Leftover patties can be refrigerated up to 3 days.

If you prefer a seared cheese edge or crispier bottom, after removing patties leave the pan on medium heat, add 1 tablespoon butter, and briefly toast the edges of the patties or warm the assembled wraps for 30–60 seconds (watch carefully so lettuce doesn’t wilt too much).