Grilled Lettuce-Wrapped Island Burger

Using rice instead of the typical bread crumbs in the patties makes this recipe gluten free.
Yield 6 Servings Prep. Time 10 min Cooking Time 20 min Total Time 30 min


Here are the following ingredients:

  • ½ cup (125 mL) honey mustard
  • ¼ cup (60 mL) finely chopped green onions
  • 2 tbsp (30 mL) EACH barbecue sauce and sodium-reduced soy sauce
  • 1 egg
  • ⅓ cup (75 mL) finely chopped bread & butter pickles
  • 1 clove garlic, minced
  • ½ tsp (2 mL) EACH salt and pepper
  • 1 lb (500 g) Medium Ground Beef
  • 2 cups (500 mL) cooked rice, cooled
  • 6 pineapple rings (fresh or canned)
  • Large butter lettuce leaves (or bibb or Boston varieties)
  • 3 roasted sweet red peppers, halved

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine mustard, green onions, barbecue sauce and soy sauce in a large bowl. Transfer half to a small bowl and set aside. Add egg, pickles, garlic, salt and pepper to remaining mustard mixture in the large bowl; beat with a fork. Mix in beef and rice. Gently form into six 3/4-inch (2 cm) thick patties. Press a dimple into the centre of each patty.

  2. Grill patties over medium-high heat in a closed barbecue for 10 to 14 minutes, turning twice, until digital instant-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Brush burgers with some of the reserved mustard mixture before removing from the grill. Transfer to a plate and set aside.

  3. Brush pineapple rings with reserved mustard mixture. Grill, turning once, for about 2 minutes per side or until marked and tender.

  4. Stack pineapple on lettuce leaves and top with burger patties and roasted red peppers; fold lettuce around burgers like a wrap to pick up and eat.