Introduction
The cheeseburger lettuce wrap represents the perfect marriage of American comfort food innovation and modern health consciousness. This clever adaptation emerged during the low-carb movement of the early 2000s, but its roots trace back to the original hamburger's popularity in 1950s American diners. While the traditional bun is replaced with crisp lettuce, the soul of the classic cheeseburger remains intact. Korean BBQ restaurants have long served meat wrapped in lettuce, showing how this preparation method transcends cultures. This version offers all the satisfaction of a traditional burger while keeping things light and fresh, making it perfect for outdoor summer dining or a guilt-free weeknight dinner.
Ingredients
• 1.5 pounds 80/20 ground beef, cold
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1.5 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 slices sharp cheddar cheese
• 2 large yellow onions, thinly sliced
• 2 tablespoons olive oil
• 8 large, sturdy lettuce leaves (iceberg or romaine)
• 2 medium tomatoes, sliced
• 1 red onion, thinly sliced
• 8 dill pickle slices
• 4 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
Step 1:
Begin by caramelizing the yellow onions. Heat olive oil in a large skillet over medium heat. Add sliced yellow onions and cook for 15-20 minutes, stirring occasionally, until golden brown and soft. Set aside.
Step 2:
In a large mixing bowl, gently combine cold ground beef, Worcestershire sauce, garlic powder, onion powder, kosher salt, and black pepper. Do not overmix.
Step 3:
Divide the meat mixture into 4 equal portions and form into patties about 1-inch thick. Make a slight depression in the center of each patty with your thumb to prevent bulging during cooking.
Step 4:
Heat a large skillet or griddle over medium-high heat. Cook patties for 4-5 minutes on each side for medium doneness. Add cheese slices during the last 2 minutes of cooking.
Step 5:
While burgers cook, prepare the lettuce leaves by washing, drying thoroughly, and arranging them in double layers to create sturdy 'buns'.
Step 6:
Spread mayonnaise and Dijon mustard on the lettuce leaves, then assemble burgers with tomato slices, red onion, pickles, and caramelized onions.
Q: How do I prevent the lettuce wraps from falling apart?
A: Use two leaves per wrap, pat them completely dry, and place seam-side down when serving.
Q: Can I make the patties ahead of time?
A: Yes, form patties up to 24 hours in advance and store covered in the refrigerator.
Q: What's the best way to achieve medium-rare doneness?
A: Cook for 3-4 minutes per side and ensure internal temperature reaches 135°F (57°C).
• For best results, keep ground beef cold until forming patties.
• Butter lettuce can be substituted for iceberg or romaine.
• Swiss or American cheese can replace cheddar.
• For dairy-free version, omit cheese or use plant-based alternatives.
• Contains common allergens: dairy (cheese), eggs (mayonnaise).
• Look for large, sturdy lettuce leaves to hold up to the burger.
• Pat lettuce leaves dry before using to prevent sogginess.
Serve immediately while burgers are hot, wrapping the lettuce around the burger like a bun. Place seam-side down on the plate.
Store cooked patties separately from fresh ingredients in an airtight container for up to 3 days. Reheat patties in a skillet before assembling with fresh ingredients.
Start caramelizing onions first as they take the longest. Form patties while onions cook to optimize time.
- Keep meat cold until forming patties for better texture
- Don't overwork the meat mixture to ensure tender burgers
- Pat lettuce leaves completely dry to prevent dripping
Try using ground turkey for a lighter option, or add crumbled bacon and avocado for a California-style variation.
Serve with sugar-free sparkling water, unsweetened iced tea, or a light beer if desired. Pair with a side of cauliflower fries for a complete low-carb meal.
Year-round, best for spring through fall when fresh lettuce is in season
Contains dairy (cheese) and eggs (mayonnaise). Can be made dairy-free by omitting cheese or using dairy-free alternatives.
