Lettuce-Wrapped Grilled Swiss and Bacon Beef Burger with Barley Slaw

A gourmet burger recipe gets lightened up by using lettuce instead of a burger bun. Served with a fresh yet hearty coleslaw accented with barley, grainy mustard and fresh dill, this dinner will satisfy a hungry appetite. Easily transform this recipe into a gluten-free option by using cooked quinoa instead of the barley.
Yield 6 Servings Prep. Time 20 min Cooking Time 60 min Total Time 80 min


Here are the following ingredients:


  • ¼ cup (60 mL) olive oil
  • 3 tbsp (45 mL) EACH red wine vinegar and grainy Dijon mustard
  • 1 tbsp (15 mL) liquid honey
  • 1 tsp (5 mL) salt
  • ½ tsp (2 mL) fresh ground pepper
  • ½ tsp (2 mL) celery seed (optional)
  • ¾ cup (175 mL) dry pearl barley, cooked and cooled to room temperature
  • 1 bag (397 g) shredded coleslaw blend (about 4 cups/1 L)
  • 1 cup (250 mL) thinly sliced celery
  • ⅓ cup (75 mL) chopped fresh dill or parsley
  • ⅓ cup (75 mL) chopped green onions


  • 1 tbsp (15 mL) olive oil
  • 1 lb (500 g) sliced cremini or button mushrooms
  • 2 cloves garlic, minced
  • ½ tsp (2 mL) steak spice


  • 6 Beef Burgers, ¾ inch (2 cm) thick
  • 6 slices Swiss cheese
  • Leaf, Boston or Bibb lettuce leaves

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Whisk together oil, vinegar, mustard, honey, salt, pepper and celery seed (if using) in a large bowl. Add barley, coleslaw blend, celery, dill and green onions; toss to combine. Cover and refrigerate for 30 minutes before serving. (Make ahead: Slaw can be prepared, covered and refrigerated overnight before serving.)

2Meanwhile, heat oil over medium heat in a large nonstick skillet. Cook mushrooms, garlic and steak spice, stirring often, for 10 minutes or until softened and lightly browned. Remove from heat, cover and keep warm.

  1. Make a thumbprint depression in centre of each burger (to prevent puffing while grilling). Grill on oiled grill in closed preheated barbecue over medium-high heat (400°F/200°C) heat for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C). Top burgers with cheese slices during the last 2 minutes of grilling, or until melted.

  2. Place lettuce leaves on 6 serving plates and place a burger patty on top of a lettuce; top burgers evenly with mushroom mixture and serve with slaw on the side.