Keto Cheeseburger Lettuce Wraps (Print Version)

Juicy keto cheeseburgers wrapped in lettuce with tangy pickles and creamy secret sauce for a flavorful low-carb dish.

# Components:

→ For the Cheeseburgers

01 - 1 lb 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

→ For the Lettuce Wraps

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

→ Toppings

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

→ For the Secret Sauce

11 - 0.25 cup mayonnaise
12 - 1 tablespoon sugar-free ketchup
13 - 1 tablespoon dill pickle relish (no added sugar)
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

# Directions:

01 - In a small bowl, combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder. Mix until fully blended. Taste and adjust seasoning with salt and pepper as needed. Refrigerate until ready to serve.
02 - In a large bowl, gently combine ground beef, kosher salt, black pepper, garlic powder, and onion powder. Mix with care until ingredients are just incorporated, avoiding overworking the meat.
03 - Divide seasoned beef into 4 equal portions. Shape each portion into a patty slightly larger than your lettuce leaves, handling the meat as minimally as possible.
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, place one slice of cheddar cheese on each patty. Cover the skillet to allow the cheese to melt completely.
06 - On a serving plate, arrange two large lettuce leaves per wrap, overlapping them slightly to create a sturdy base for the filling.
07 - Place one cheeseburger patty on each lettuce base. Top with secret sauce, pickle slices, red onion, and tomato if desired.
08 - Fold the lettuce leaves around the cheeseburger filling, enclosing the contents. Serve immediately while lettuce remains crisp.

# Expert Advice:

01 -
  • The lettuce stays crisp because you're eating it fresh, not soggy, which somehow makes the whole thing feel lighter and more satisfying.
  • That secret sauce tastes indulgent without any of the guilt, and honestly, it's become my go-to for other wraps too.
  • Four servings ready in 35 minutes means weeknight dinners that feel special without the stress.
02 -
  • Don't mix your beef too much—I learned this the hard way when I kneaded it like dough and ended up with dense, tough patties that tasted like regret.
  • Assemble these right before eating because wet toppings will turn your lettuce into mush within five minutes, and that defeats the entire purpose.
03 -
  • Make a batch of the secret sauce the day before so the flavors have time to meld and deepen—it tastes noticeably better after sitting overnight.
  • If your ground beef is very lean, mix in a tablespoon of butter before cooking to keep the patties from drying out, and don't skip letting them rest for a minute after they come off the heat.
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