In continuing my
work on the perfect lettuce burger, I roasted Poblano peppers, sliced into strips before shaping the burgers into oblong footballs. This allows for the meat to run the length of the lettuce stem. Since ground turkey has little flavor, I toasted the spices first then combined the ground meat with garlic and minced onions, shaped and cooked stove top, before putting under the broiler to finish.
This time, I think I could have used a bigger wrap. Romaine is good and sturdy but sometimes too skinny. A big leaf lettuce would have worked better here. But I will say, this does work if you call it a burger dog, as you must eat it like a hot dog.
