Keto Cheeseburger Lettuce Wraps (Print Version)

Juicy cheeseburgers in crisp lettuce leaves topped with tangy pickles and creamy sauce, ideal for low-carb meals.

# What You Need:

→ Cheeseburgers

01 - 1 pound 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

→ Lettuce Wraps

07 - 1 large head iceberg or romaine lettuce, leaves separated, washed, and dried

→ Toppings

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

→ 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 - In a small bowl, combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder. Mix until well blended. Taste and adjust seasoning with salt and pepper as needed. Refrigerate until ready to serve.
02 - In a large bowl, gently fold together ground beef, kosher salt, black pepper, garlic powder, and onion powder until just combined. Avoid overmixing to maintain tender patties.
03 - Divide seasoned beef into 4 equal portions and shape each into a patty slightly larger than your lettuce leaves to account for shrinkage during cooking.
04 - Heat a large skillet or grill pan over medium-high heat. Cook patties for 3 to 4 minutes per side until reaching desired doneness.
05 - During the final minute of cooking, place one slice of cheddar cheese on each patty. Cover the skillet to allow cheese to melt completely.
06 - Arrange two large lettuce leaves per wrap on individual plates, overlapping slightly for structural support. Place a cheese-topped patty on the lettuce base.
07 - Spread secret sauce over each patty. Layer with dill pickle slices, red onion slices, and tomato slices if desired. Fold lettuce leaves around the filling to create a wrap.
08 - Serve immediately while lettuce is crisp and cheese remains warm.

# Expert Advice:

01 -
  • You get that burger satisfaction without the carb crash that usually follows.
  • The crispy lettuce actually holds up better than you'd think, and it adds this fresh crunch that regular buns can't match.
02 -
  • Don't assemble these too far ahead of time or your lettuce will get soggy from the warm patty and sauce, so have everything prepped and ready to go right before you want to eat.
  • If your lettuce leaves are too small or flimsy, you can double them up or even cut larger leaves in half to create sturdier wraps that won't fall apart mid-bite.
03 -
  • Slightly undercooking your beef and letting it rest for a minute keeps it juicier than cooking it past medium, and that little resting period gives the lettuce leaves time to get arranged perfectly.
  • Scoring the edges of your lettuce leaves with a knife before you wrap helps them fold without cracking, especially if your lettuce has been in the fridge and gotten cold and brittle.
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