Ingredients per serve


Beef Patty

Lettuce ‘Burger Buns’

  • Iceberg lettuce 5.0 x
  • Tomatoes, sliced 4.0 x


To Assemble

  • Slices extra tasty cheese 10.0 x
  • Frozen onion rings, thawed 500.0 g

To Serve

  • Dill pickles, thinly sliced 10.0 x

This is certainly not your average burger. Iceberg lettuce is best to use in this dish as it is firm to hold and its leaves remain in tight layers when sliced. Any excess lettuce can be used in simple salads, making iceberg an economical choice as well.



  1. Beef Patty

    • Place the beef mince in a large bowl with the KNORR American Chipotle BBQ Sauce GF and mix with your hands until fully combined. Cover and refrigerate for 30 minutes. 
    • Heat a chargrill or hot plate to medium high. Cook beef patties until well browned and cooked through. At the last-minute, place cheese on top of patties and allow to melt. Remove and keep warm.
  2. Lettuce ‘Burger Buns’

    • Cut two lettuce cheeks from each lettuce, keeping leaves tightly together on each portion. Cut each portion in half to form two halves of a ‘burger bun’.
  3. Sauce

    • Mix KNORR Italiana Pronto Napoli GF with HELLMANN’S Real Mayonnaise until fully combined.
  4. To Assemble

    • Deep-fry onion rings until crisp and golden. Drain on paper towels. 
    • Place the beef patty on a lettuce ‘bun’ base; top with tomato, onion rings, and sliced dill pickles. Drizzle with the tomato-mayonnaise mix and top with the remaining lettuce bun.
  5. To Serve

    • Serve with extra pickles and potato wedges.