Beef Burgers with Cabbage Slaw

Juicy. Crunchy. Totally satisfying. These grass-fed beef burgers are paired with a refreshing cabbage slaw that keeps things light and seasonal. Perfect for an easy weeknight dinner!

Wrapped in crisp lettuce instead of a bun, this meal is low-carb, nutrient-dense, and packed with flavor.

Ingredients

Serves 4

For the Burgers:

• 1 lb grass-fed ground beef

• 1 tsp gluten-free Worcestershire sauce

• ½ tsp sea salt

• ½ tsp black pepper

For the Slaw:

• ½ head green cabbage, shredded

• 2 large carrots, shredded

• 2 tbsp olive oil

• Juice of 1 lemon

• 1 tsp sea salt

• ½ tsp black pepper

To Serve:

• Romaine or iceberg lettuce leaves (as “buns”)

• Your favorite toppings: sliced avocado, pickles, mustard, etc.

Instructions

1. Make the burgers:

   • In a mixing bowl, combine ground beef, Worcestershire, salt, and pepper.

   • Form into four equal patties.

   • Grill or pan-fry over medium-high heat to your desired doneness.

2. Make the slaw:

   • In a separate bowl, combine shredded cabbage and carrots.

   • Toss with olive oil, lemon juice, salt, and pepper. Let it sit while burgers cook for max flavor.

3. Assemble:

   • Serve each burger in a lettuce leaf with a generous scoop of cabbage slaw. Add any additional toppings you love.

Tips & Swaps

• Add a dollop of guacamole or spicy mustard for extra flavor.

• Use purple cabbage for a pop of color.

• Want a bigger plate? Serve with grilled zucchini or sweet potato wedges.

Why It Works in Summer

• Cabbage and carrots are in-season and ultra-hydrating.

• Grilling keeps the kitchen cool.

• It’s fast, protein-packed, and picnic-approved.