Keto Cheeseburger Lettuce Wraps (Print Version)

Juicy cheeseburgers wrapped in crisp lettuce and topped with pickles and creamy tangy sauce for a low-carb delight.

# What You'll Need:

→ For the Cheeseburgers

01 - 1 lb ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 4 slices cheddar cheese

→ For the Lettuce Wraps

07 - 1 large head iceberg or romaine lettuce, leaves separated and patted dry

→ Toppings

08 - 8 dill pickle slices
09 - 1 small red onion, thinly sliced
10 - 1 medium tomato, sliced (optional)

→ For the Secret Sauce

11 - 0.25 cup mayonnaise
12 - 1 tablespoon sugar-free ketchup
13 - 1 tablespoon dill pickle relish (no sugar added)
14 - 1 teaspoon Dijon mustard
15 - 0.5 teaspoon smoked paprika
16 - 0.25 teaspoon garlic powder
17 - 0.25 teaspoon onion powder
18 - Salt and pepper to taste

# How to Make It:

01 - Combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder in a small bowl. Mix thoroughly until well blended. Season with salt and pepper to taste. Refrigerate until needed.
02 - Place ground beef in a large bowl and add kosher salt, black pepper, garlic powder, and onion powder. Gently combine ingredients with minimal handling to avoid compressing the meat and creating tough patties.
03 - Divide seasoned beef mixture into 4 equal portions. Form each portion into a patty slightly larger than your lettuce leaves, as they will shrink during cooking.
04 - Heat a large skillet or grill pan over medium-high heat. Place patties in the pan and cook for 3 to 4 minutes per side until reaching your desired level of doneness.
05 - During the final minute of cooking, place one slice of cheddar cheese on each patty. Cover the skillet with a lid to trap heat and allow the cheese to melt completely.
06 - Arrange two large lettuce leaves per wrap on serving plates, overlapping them slightly for structural support and stability.
07 - Place one warm cheeseburger patty onto each lettuce foundation. Spread secret sauce over the patty and add dill pickle slices, red onion slices, and tomato if desired.
08 - Fold lettuce leaves around the filled patty to enclose the contents completely. Serve immediately while lettuce remains crisp and cheese is warm.

# Additional Tips::

01 -
  • It delivers all the satisfaction of a classic cheeseburger without the guilt or the afternoon energy crash.
  • The secret sauce is genuinely addictive, and you'll find yourself making extra to keep in the fridge for other meals.
  • Twenty minutes start to finish means you can have dinner ready before anyone realizes they're hungry.
02 -
  • Don't use pre-separated lettuce from a package because it tends to be bruised and will wilt the moment the warm patty touches it; separate it yourself and pat it dry right before assembly.
  • The moment you add toppings to the lettuce wraps, the clock starts ticking on crispness, so get everything prepped and ready before you flip that last patty so you can serve immediately.
03 -
  • Don't salt the meat until you're ready to cook it because salt breaks down the proteins and can make the patty texture weird if it sits too long.
  • Keep the red onion slices thinly sliced and maybe quick-pickle them in a splash of vinegar for five minutes before serving so they're softer and less sharp against the other flavors.
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