Lettuce Wrap Burgers are a delicious low-carb alternative to traditional burgers, delivering all the juicy beef, melted cheese, and classic toppings without the bun. Wrapped in lettuce leaves and topped with caramelized onions (or try these cheesy onion chips!) and burger sauce, they’re satisfying, and easy to make.
Holly’s Recipe Highlights: Lettuce Wrap Burgers
- Flavor: These burgers are juicy, savory, and cheesy with crisp lettuce, sweet caramelized onions, and a creamy, tangy burger sauce in every bite.
- Tools: A cast-iron skillet or griddle and a sturdy metal spatula or burger press help create a crispy, caramelized crust on the burgers.
- Serving Suggestions: These burgers pair well with zucchini fries, broccoli, cauliflower mash, a simple green salad, coleslaw (without added sugar), garlic butter mushrooms, or sliced avocado for a satisfying meal.
- Cook Time: 31 minutes Serving: 4 Cook Method: Skillet
Ingredient Notes
- Ground Beef: An 80/20 blend has the ideal amount of fat for juicy burgers with flavorful, crispy edges. Leaner ground beef can be used, but the patties may be slightly less tender and juicy.
- Iceberg or Butter Lettuce: Iceberg lettuce provides the best crunch and sturdy structure for wrapping burgers, while butter lettuce is softer, more flexible, and easier to fold. For extra support, use an additional lettuce layer if needed.
- Pickle: Dill pickles add a bright, tangy flavor and satisfying crunch that balance the richness of the beef and cheese. For extra heat, swap in pickled jalapeños for a spicy twist.
- Low-Carb Burger Sauce: A creamy, tangy burger sauce brings all the flavors together while adding moisture and richness. If keeping the recipe low carb, check labels carefully, as many bottled ketchup and sauces contain added sugars.
How to Make Lettuce Wrapped Burgers
- Cook the optional onions in butter (full recipe below).
- Divide the beef into four portions and roll each portion into a ball.
- Place the beef in a skillet and press it into a patty. Season and cook, then flip and add cheese.
- Stack several lettuce leaves and fill them with a burger, sauce, onions, and desired toppings. Fold the lettuce around the filling and serve.
Save It For Later
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the lettuce, tomato, pickles, sauce, and onions in separate containers so the lettuce remains crisp.
Burgers will keep in the freezer (without toppings) for up to 3 months. Thaw in the refrigerator. Reheat patties in a covered skillet over medium-low heat until hot. Add a small splash of water to the skillet if needed to prevent drying.
Low Carb Burger Night
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Lettuce Wrap Burger
Equipment
Ingredients
Caramelized onions (optional)
- 1 small yellow onion diced
- 2 tablespoons butter
For the Burgers
- 1 pound ground beef 80/20
- salt
- black pepper
For serving
- 16-20 large iceberg lettuce leaves or butter lettuce
- 1 small tomato sliced
- 1 pickle sliced
- 4 slices cheddar or American cheese
- low-carb burger sauce (see notes to make your own)
Instructions
For The Caramelized Onions
- Melt butter in a small skillet over medium-low heat. Add onions and cook, stirring occasionally, until onions are a deep golden color, about 20-25 minutes.
For The Burgers
- Divide beef into four 4-ounce portions. Roll into balls.
- Preheat a griddle or large cast-iron skillet over high heat. Add the burgers to the skillet one at a time and press down with a burger press or heavy spatula until flattened to about ¼-inch (use a square of parchment between the burger press and patty to avoid sticking). Season the tops with salt and pepper.
- Cook for 2-3 minutes or until edges are browned. Flip burgers. Add a cheese slice to the top of each burger and cook for 2 minutes more or until desired doneness.
- To serve, make a stack of 4 or 5 lettuce leaves. Add burger patty and top with burger sauce, caramelized onions and toppings as desired. Wrap lettuce around the burger.
Notes
- ¼ cup mayonnaise
- 1 tablespoon sugar-free ketchup
- 1 tablespoon chopped pickles
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle juice
- ⅛ teaspoon paprika
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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