Keto Cheeseburger Lettuce Wraps (Print)

Juicy cheeseburgers wrapped in crisp lettuce with pickles and creamy sauce for a tasty low-carb meal.

# Components:

→ Cheeseburgers

01 - 1 lb ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - ½ 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 patted dry

→ Toppings

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

→ Secret Sauce

11 - ¼ cup mayonnaise
12 - 1 tablespoon sugar-free ketchup
13 - 1 tablespoon dill pickle relish (no sugar added)
14 - 1 teaspoon Dijon mustard
15 - ½ teaspoon smoked paprika
16 - ¼ teaspoon garlic powder
17 - ¼ teaspoon onion powder
18 - Salt and pepper to taste

# Directions:

01 - Combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder in a small bowl. Mix until well blended. Adjust seasoning with salt and pepper as needed. Refrigerate until ready to use.
02 - Place ground beef in a large bowl and add kosher salt, black pepper, garlic powder, and onion powder. Gently combine ingredients until just mixed, avoiding overworking the meat.
03 - Divide seasoned beef into 4 equal portions. Shape each into a patty slightly larger than your lettuce leaves, handling gently to maintain texture.
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 desired doneness.
05 - During the final minute of cooking, top each patty with one slice of cheddar cheese and cover the pan to allow the cheese to melt completely.
06 - Arrange two large lettuce leaves per wrap on individual plates, overlapping slightly for structural support. Place a cheeseburger patty on the lettuce base.
07 - Spread secret sauce over the cheeseburger patty. Add 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 remains crisp and cheese is warm.

# Expert Advice:

01 -
  • The secret sauce tastes like it belongs in a gourmet burger joint, not a keto kitchen.
  • You get all the cheeseburger satisfaction without the carb crash that follows, so you'll actually have energy after eating.
  • Crisp, cold lettuce wraps stay firm and don't get soggy the way traditional buns would.
02 -
  • Don't overwork the meat mixture or your patties will turn out tough and hockey-puck-like instead of tender and juicy.
  • Wet lettuce leaves will wilt and tear, so pat them completely dry and assemble these wraps just before serving.
  • The sauce is thick enough to hold toppings in place, but if yours seems runny, you might have used too much mayo or not enough relish.
03 -
  • Make the sauce the day before and let flavors deepen in the fridge overnight—it's even better the next day.
  • If iceberg lettuce isn't available, romaine works, but choose the innermost, crunchiest leaves for the best texture and structure.
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