Fire-grilled angus burger lettuce wraps
Smoky Angus beef patties grilled over an open fire, layered with a rich bacon-onion-red wine sauce, avocado, and fresh vegetables, all wrapped in crisp iceberg lettuce and parchment paper.
What you need
How Maurice does it
- 1
Form the Angus beef mince into 2 equal patties and place them on a wooden board.
- 2
Place the raw patties into a grilling basket and set aside.
- 3
Light a large fire in an outdoor stone fireplace using logs and twigs, and let it burn down to hot coals.
- 4
In a yellow ceramic bowl, combine the diced white onion, chopped bacon, sliced tomatoes, chopped spring onions, whole green chili, a drizzle of olive oil, a squeeze of lemon juice, and the red wine.
- 5
Place the bowl on the grill over the coals and simmer the sauce, stirring occasionally, for about 30 minutes until rich and reduced. Add the butter and rosemary during the last 10 minutes.
- 6
Meanwhile, slice the rustic bread into thick pieces and place them in a fish-shaped grilling basket.
- 7
Place the grilling basket with the burger patties on the grill over the coals and cook to desired doneness, about 4–5 minutes per side.
- 8
Place the grilling basket with the bread slices on the grill and toast until charred, then remove and slice into smaller pieces.
- 9
Slice the avocado half and the white onion into rings on a cutting board.
- 10
Lay a sheet of baking paper on a flat surface and arrange the iceberg lettuce leaves on top.
- 11
Place a piece of grilled bread on the lettuce, then top with a cooked burger patty, sliced avocado, onion rings, and sliced tomatoes.
- 12
Spoon the simmered sauce from the yellow bowl over the ingredients and drizzle with mayonnaise.
- 13
Carefully fold the lettuce around the filling and roll the sandwich tightly in the baking paper.
- 14
Cut the wrapped sandwich in half on a small wooden board and serve immediately.
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