Made with our popular high protein, low fat burgers from the Skinni Range, this recipe takes the notion of Skinni eating one step further with a truly low carb take on a traditionally high carb favourite. We have made some suggestions for fillings; the lettuce one takes a traditional fresh approach whilst the egg roll mixes it up with a sweet chilli burger and a sauced up pepper/mushroom combo.
Skinni burgers behave best in a frying pan, with a bit of oil spray. As they are low fat, a boost of moisture at the end keeps them from drying out.
Heat a frying pan over medium heat and add a spray of oil. Add the burgers and cook for roughly 5 minutes on the first side. Turn them over, cook for 2 minutes and then place a lid or a plate on top. A saucepan lid works quite work; find one that will create a dome over the burgers and sit inside the pan. The steam that this creates will keep the burger moist.
Cook for about 3 minutes more and then remove from the pan.
Wrap, stacked with fillings, inside the large lettuce leaves. If your leaves are not big enough, spread them out to form a sort of raft shape and then fold them around the fillings.
These are not the easiest things to eat, but that is kind of the point; the best burgers never are.
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.