Recipe: Lettuce-Wrapped, Stuffed Bison Burgers

Lose the bun and enjoy more veggies and greens
Burger and tomato wrapped in lettuce, sitting in a white bowl atop a crumpled brown bag

These spinach, mushroom and tomato stuffed burgers might sound fancy, but they are easy to make. And when you wrap them in lettuce, they give you a delicious, bunless burger option.

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1 tablespoon extra virgin olive oil
½ cup red onion, diced
½ cup mushrooms, chopped
1 tablespoon balsamic vinegar
2 cups spinach
1 small tomato, diced (liquids drained) or 1 tablespoon tomato paste
1 tablespoon Dijon mustard
Sea salt and pepper, to taste
16 ounces ground bison (can substitute ground grass-fed beef or turkey)
8 outer leaves of romaine lettuce


  1. Heat oil over medium-high heat. Add onion, cook for 4 minutes. Reduce heat to medium. Stir in mushrooms.
  2. Add balsamic vinegar and stir. Cook for 5 minutes, stirring a few times.
  3. Add spinach and tomato and cook for another minute. Stir in mustard and turn off heat. Season with salt and pepper. Drain off excess liquid and reserve. Cool in refrigerator for 15 minutes.
  4. Form bison into 4 equally sized balls. With your fingers, make a well in the center of each ball. Stuff about 2 tablespoons of spinach mixture inside each ball. Seal the top and flatten to form a patty.
  5. Grill or broil your burgers:
    To grill: Heat your grill pan using a little oil. When hot, grill each patty for about 2-3 minutes on each side or when desired doneness is reached. Repeat, as needed, depending on pan size.
    To broil: Set oven broiler to “high.” Place patties on a foil–lined baking sheet on top oven rack. Broil for about 3 minutes, flip patties over, and broil for about another 2 to 3 minutes or until burgers reach desired doneness.
  6. Let the burgers rest for a couple of minutes.
  7. Take 2 romaine leaves and sandwich your burger between them.

Nutritional information

Each burger contains:

Calories 347
Fat 21g
Saturated fat 8g
Cholesterol 94mg
Fiber 5g
Protein 30g
Carbohydrate 9g
Sodium 160mg

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From the book, Eat Fat, Get Thin, by Mark Hyman, MD

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