Lettuce Wrap Burger
A restaurant-style low-carb burger featuring a juicy mustard-seared patty and an incredible ice-cold crunch from chilled Boston Bibb lettuce. A perfect Ketogenic-friendly meal that doesn't compromise on flavor.
Equipment
- Grill or BBQ
- large bowl
- Small mixing bowl
Ingredients
- 1 lb ground beef
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup grated cheddar cheese
- 1 head Boston lettuce
- 2 plum tomatoes sliced
- 1/2 small red onion sliced
- 6 sliced pickles
Special sauce:
- 1/2 cup light mayo
- 1 tbsp BBQ sauce
- 1/2 tsp garlic powder
- 1/2 tsp paprika
Instructions
Prep the crisp lettuce, sauce, and toppings
- Preheat your BBQ to medium-high heat. In a small bowl, whisk together the light mayo, BBQ sauce, garlic powder, and paprika until the mixture is smooth and orange in color.
- Carefully separate the Boston lettuce leaves and submerge them in an ice-water bath for 10 minutes. Dry the leaves thoroughly to ensure they remain crisp. Prepare the tomatoes, red onion, and pickles for assembly.
Season and form thin patties
- Season the ground beef with salt and pepper. Mix gently by hand until just combined; avoid overworking the meat to maintain a tender texture.
- Divide the beef into 8 equal portions. Press each portion into a very thin patty, approximately 1/4 inch thick, to allow for fast cooking and easy stacking.
Grill, melt, and stack
- Place the thin patties on the hot grill and cook for 1 to 2 minutes per side until a savory brown crust forms and the centers are juicy.
- Remove from direct heat and place cheese on one patty. Stack a second patty on top and add more cheese, allowing it to melt into the meat. Blot any excess grease to prevent the lettuce from wilting.
Build the wraps so they don’t slip
- Arrange the lettuce leaves on plates. Layer the pickles and tomato slices first to create a dry base. Place the cheesy patty stacks on top, then garnish with red onion and a drizzle of the special sauce.
Notes
Ice-Bath Technique: Soaking the Boston Bibb lettuce in ice water for 10 minutes is essential for turgor pressure, ensuring the leaves have the "backbone" needed to hold the burger.
Grease Management: Blotting the patties after grilling prevents excess moisture from making the lettuce limp and the wrap slippery.
Stacking Strategy: Placing dry items like pickles and tomatoes directly against the lettuce creates a friction layer that keeps the meat and sauce from sliding out of the wrap.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 365kcalCarbohydrates: 6gProtein: 26gFat: 27gSaturated Fat: 11gCholesterol: 90mgSodium: 680mgPotassium: 410mgFiber: 1.5gSugar: 3gVitamin A: 12IUVitamin C: 8mgCalcium: 22mgIron: 15mg
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