Lettuce Wrap Double Burger

Ingredients:

Directions:

1. Stir together the mayonnaise, coconut aminos, maple syrup, white vinegar, ketchup, and dill relish in a small bowl. Place in refrigerator.
2. Heat 2 teaspoons avocado oil in a medium skillet. Bring to medium-high heat. Add onions and season with sea salt. Reduce heat to medium-low. Cook and stir for about 15 minutes, until onions are browned. Then add 1 tablespoon water to skillet and stir until the water evaporates. Repeat the process 2 more times until onions are dark brown and caramelized. Transfer the onions to a bowl and let cool.
3. Shape ground beef into four thin and wide patties that are very thin and very wide, about 1/4 thick and at least 4-inches wide. Generously season patties with salt and pepper.
4. Pour the remaining avocado oil in a separate large skillet over medium-high heat. Place the patties in the skillet. Spread 1 tablespoon of yellow mustard over the top of each patty. Cook patties for 2-3 minutes, until browned. Flip and spread on the mustard. Cook for 1 minute.
5. Cut the lettuce into four wedges. Remove the center of each iceberg wedge. Spread 1 tablespoon of the mayonnaise mixture in the center of each lettuce wedge. Add 2 pickles to each and 1 tomato slice. Place one burger patty on top of the tomato then add about a tablespoon of caramelized onions. Add second burger patty, then another tablespoon caramelized onions.
6. Spoon a little more of the mayonnaise sauce on top followed by two more pickles. Place the other lettuce wedge on top.