Ingredients

• 2 heads butter (Boston) lettuce
• 1 pint grape tomatoes
• 2 green bell peppers
• 1 ½ lb lean ground beef
• 1 lemon
•  black pepper
•  extra virgin olive oil
•  Whole30® mayonnaise
•  Saucy Lips Ghost Pepper Tamarind
•  salt

What to do

1. Wash and dry the fresh produce.
2. Add mayonaise and Saucy Lips Ghost Pepper Tamarind to a bowl; whisk to combine the mix and set aside. Ratio for these two depends on how spicy you want it. Keep adding ghost to the mayo until taste.
3. Juice lemon into a large salad bowl. Add oil, salt, and pepper; whisk to combine the dressing and set aside.
4. Form the ground beef into 4 equal-sized patties, place on a plate, and season with salt and pepper.
5. Preheat a large grill pan or regular skillet over medium-high heat.
6. Once the grill pan or skillet is hot, coat with 2 tbsp of oil.
7. Place the burger patties in the grill pan and cook, undisturbed, 3-4 minutes; flip patties and cook an additional 2-3 minutes, until cooked through. Once done, transfer to a clean plate.
8. Meanwhile, seed and slice the bell peppers into thin strips; add to the salad bowl.
9. Halve the tomatoes and add to the bowl.
10. Separate the lettuce leaves. Set aside 2 large leaves per burger; chop or tear remaining leaves into bite-sized pieces and add to the bowl with the dressing. Toss to combine the salad.
11. Pile leaves, in stacks of two per wrap, onto plates. Top with a burger patty and a spoonful of mayo and ghost pepper mix. Serve with salad on the side.

Enjoy!