Description

These Lettuce Wrap Burgers offer a fresh and low-carb alternative to traditional burgers by swapping out the bun for crisp iceberg lettuce leaves. Perfectly seasoned beef patties are grilled to juicy perfection, optionally topped with melted cheddar cheese, and complemented with classic burger fixings like tomato, onion, and pickles. Finished with a tangy trio of mayonnaise, ketchup, and mustard, these wraps are a delightful, light, and flavorful meal ideal for anyone seeking a healthier burger option.

Ingredients

Scale

For the Burger Patties

1 lb ground beef (preferably 80% lean)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

For the Wrap and Toppings

4 large iceberg lettuce leaves
4 slices of cheddar cheese (optional)
1 tomato, sliced
1 red onion, thinly sliced
1 pickle, sliced

For the Sauces

1 tablespoon mayonnaise
1 tablespoon mustard
1 tablespoon ketchup

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Instructions

Season the Meat: In a large mixing bowl, combine the ground beef with salt, black pepper, garlic powder, and onion powder. Mix thoroughly using your hands or a fork to ensure even seasoning throughout.
Form Patties: Divide the seasoned meat into four equal portions and shape each into a patty, making them slightly wider than your intended lettuce bun to accommodate shrinkage during cooking.
Preheat the Cooking Surface: Heat a grill or skillet over medium-high heat until hot and ready for cooking the patties.
Cook Patties – First Side: Place the patties onto the hot grill or skillet. Cook for approximately 4-5 minutes without moving them to develop a good sear.
Flip Patties and Add Cheese: Flip the patties carefully. If using cheese, add a slice on top about 2 minutes after flipping to allow it to melt during the remaining cooking time.
Finish Cooking: Continue cooking for another 4-5 minutes until the internal temperature reaches 160°F for medium doneness, or adjust cooking time as desired for preferred doneness.
Rest the Patties: Remove the cooked patties from heat and let them rest for a couple of minutes to redistribute juices.
Prepare Lettuce Buns: Arrange the iceberg lettuce leaves with the cup side facing up to create a natural bowl that will hold the burger and toppings securely.
Assemble the Wraps: Place each rested patty onto a lettuce leaf. Top with sliced tomato, red onion rings, and pickle slices.
Add Sauces: Drizzle mayonnaise, ketchup, and mustard over the toppings to enhance flavor.
Wrap and Serve: Fold the lettuce leaves over the fillings to enclose the burger, securing with a toothpick if needed. Serve immediately to maintain crispness and freshness.

Notes

Use iceberg lettuce for a crisp texture that holds fillings well.
Adjust seasoning according to taste preferences.
Cooking times may vary depending on patty thickness and grill or skillet heat.
For a lower-fat option, choose leaner ground beef but note it may affect juiciness.
Cheese is optional and adds richness but can be omitted for a dairy-free version.
Use fresh vegetables to keep the wrap crisp and flavorful.
To secure the wrap, use a toothpick, especially when eating on the go.