Fire-grilled angus burger lettuce wraps
A rustic Angus burger grilled over an open fire, layered with a rich bacon and red wine sauce, avocado, and fresh vegetables, all wrapped in crisp iceberg lettuce and toasted bread.
What you need
How Maurice does it
- 1
Light a fire in a stone grill using wood and let it burn down to embers.
- 2
Finely chop the small onion, green onion, and Spanish chili. Dice the tomato. Add to a bowl with the Iberico bacon, red wine, butter, rosemary, olive oil, and lemon juice. Mix well.
- 3
Cover the bowl and place it on the grill over the embers. Simmer for 30 minutes, stirring occasionally, until the sauce is rich and thickened.
- 4
Form the Angus beef mince into two patties and season with salt and pepper. Grill over the fire to desired doneness, about 4–5 minutes per side.
- 5
Place the bread slices in a grill basket and toast over the fire until golden and smoky. Remove and slice.
- 6
Slice the red onion into rings and the avocado into slices.
- 7
Lay a sheet of parchment paper on a flat surface. Place two large iceberg lettuce leaves on top.
- 8
Place the toasted bread slices on the lettuce. Top with the grilled patties, onion rings, avocado slices, and tomato slices.
- 9
Spoon the cooked sauce over the sandwich and drizzle with mayonnaise.
- 10
Wrap the sandwich tightly in the parchment paper and lettuce leaves. Cut in half and serve immediately.
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