Angus Brisket Bacon Lettuce Tomato Wraps with Truff Aioli

Instructions

1. 1

   In a large bowl, combine the angus beef, ground beef brisket, and minced spicy Italian sausage. Add the hamburger seasoning, garlic powder, and liquid smoke. Mix until just combined; do not overwork the meat.

2. 2

   Divide the meat mixture into 4 equal portions and shape each into a patty, slightly larger than the size of your lettuce leaves.

3. 3

   Heat a skillet or grill over medium-high heat. Cook the bacon slices until crispy, then set aside on paper towels to drain.

4. 4

   In the same skillet or on the grill, cook the beef patties for about 3-4 minutes per side, or until desired doneness. In the last minute of cooking, top each patty with a slice of yellow American cheese and allow it to melt.

5. 5

   While the patties cook, slice the tomatoes and onions thinly.

6. 6

   Lay out two iceberg lettuce leaves per wrap, overlapping them to form a sturdy base.

7. 7

   Spread 1 tablespoon of truff sauce aioli on each lettuce base.

8. 8

   Place a cheesy beef patty on each lettuce wrap. Top with a slice of crispy bacon, tomato slices, and onion slices.

9. 9

   Fold the lettuce leaves over the fillings to form a wrap. Secure with a toothpick if needed.

10. 10

    Serve immediately and enjoy your Angus Brisket Bacon Lettuce Tomato Wraps with Truff Aioli!