There are many reasons to use lettuce instead of a bun for a burger. Here’s how to make the perfect lettuce bun using iceberg lettuce. If you’ve ever been watching carbs, eating keto, or wanting to increase your vegetable intake, chances are you’ve ordered a burger at a restaurant with lettuce instead of a bun. Not all lettuce buns are the same. I’ve been to restaurants that will serve a burger with just two pieces of butter lettuce or two pieces of Romain. That’s fine. But, you can make the best lettuce bun from iceberg lettuce. It’s easy to peel off a few layers for both the top and bottom bun and it holds the burger and topping substantially—just like a bun.
Step-by-step instructions for the perfect lettuce bun
Start with a tight and compact head of iceberg lettuce and cut it in half from core to top. After cutting it in half, count three layers from the outer edge toward the center and separate one of the halves into two pieces. Repeat on the other half so you have four pieces—two large outer pieces and two smaller inner pieces.
Count three layers on the smaller inner pieces, remove the innermost layers and set aside for a salad. Carefully trim out the core as needed. Once you have four distinct 3-layer pieces, trim out any thicker pieces as well as making the pieces smaller and completely round to better fit a burger. Save all of the trimmings for a side salad. One medium size iceberg lettuce will yield two lettuce buns and cut lettuce for a salad.
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The Perfect Lettuce Bun
Ingredients
- 1 head iceberg lettuce
Instructions
- Cut one firm head of iceberg lettuce in half from core to top.
- Take each half, count three layers from the outer edge toward the center and separate one of the halves into two pieces.
- Repeat on the other half to have four pieces total—two large outer pieces and two smaller inner pieces.
- Focusing on the smaller pieces, count three layers and remove the innermost layers of the lettuce head and set aside to use for a salad. Carefully trim out the core as needed.
- Once you have four distinct three-layer pieces, trim out any thicker pieces as well as making the pieces smaller and completely round to better fit a burger. Save all of the trimmings for a side salad.
