1 lb 80/20 ground beef
1/2 lb thinly sliced corned beef or pastrami (homemade or store-bought)
8 slices Swiss cheese
1 cup Thousand Island/Russian dressing (homemade or store-bought)
4 large Romaine lettuce leaves
1/2 cup of sauerkraut, drained
2 tablespoons extra virgin olive oil
Kosher salt & fresh ground pepper (to taste)
water
On a sterile surface, divide and shape the ground beef into four equally-sized patties.
Season each patty with kosher salt and pepper on both sides.
Place a large skillet on medium high heat.
Add one tablespoon of olive oil to coat the bottom of the pan.
Once the skillet is hot, add the four patties to the pan, and cook for approximately four minutes on each side for a medium rare temp.
During the last 2 minutes of cooking, cover each patty with two slices of Swiss cheese, crossing the slices across each other like a star so that the entire burger is covered.
Carefully splash a few drops of water into the skillet and immediately cover for approximately one minute, until the cheese is fully melted.
When the patties are cooked and cheese is melted, remove them from the heat and set aside on a plate to rest.
Once the burgers are done, place another small pan over medium heat, and add the other one tablespoon of oil.
When the oil is hot, add the drained and dried sauerkraut to the small pan. Remember to get as much moisture out of the sauerkraut as you can!
Cook the sauerkraut for 3-5 minutes, until the edges start to shrivel and become charred. Season with salt and pepper to taste.
Remove sauerkraut from heat and set aside.
Take one large Romaine lettuce leaf, and lay it out flat as much as possible.
To assemble the burger, place a burger patty in the center of the lettuce leaf, cheese-side up.
Spread a healthy dollop of your Russian/Thousand Island dressing on top of the burger.
Stack 3-4 slices of your corned beef or pastrami on top of the burger patty. The meat can be used either hot or room temperature.
Add another small layer of Russian dressing on the corned beef/pastrami (optional).
Place a small (1/8 cup) amount of the cooked sauerkraut to top off the burger.
Carefully wrap the edges of the lettuce leaf into the center, until the burger is fully enclosed.
Now that the meat has rested, enjoy the whole meal immediately, or flip and cut the sandwich in half, with the folded part of the leaf underneath, so it doesn't unravel!
Pro-tip: Lettuce wraps are just one way to turn any burger into a low-carb/no-carb meal! Try out other options such as whole wheat pita bread, portobello mushroom caps, or go completely bunless and enjoy with a fork and knife!
Pro-tip: Cut up the corned beef/pastrami into strips, and throw it in a pan to sauté for 3-5 minutes to add an extra crunch to the burger.
