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Juicy Keto Burger Lettuce Wraps - Big Flavor, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground beef, 80/20 for best juiciness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp Worcestershire sauce (check for low-sugar)
  • 1 tbsp avocado oil or ghee (for searing)
  • 8 large lettuce leaves (romaine hearts, iceberg, or butter lettuce)
  • 4 slices cheddar or your favorite cheese (optional but recommended)
  • 1 small tomato, thinly sliced
  • 1/4 red onion, thinly sliced
  • Pickle slices, to taste
  • 1/3 cup mayonnaise
  • 1 tbsp dill pickle relish (no-sugar-added)
  • 1 tsp yellow mustard
  • 1/2 tsp apple cider vinegar
  • 1/4 tsp smoked paprika
  • Pinch of salt and pepper

Method
 

  1. Prep the sauce: In a small bowl, whisk together mayo, relish, mustard, vinegar, smoked paprika, salt, and pepper. Taste and adjust. Refrigerate while you cook.
  2. Season the beef: In a mixing bowl, combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire. Mix gently until just combined—don’t overwork it.
  3. Form the patties: Divide into 4 equal portions and shape into patties slightly wider than your palm. Press a small dimple in the center to prevent puffing.
  4. Heat the pan: Set a cast-iron skillet or heavy pan over medium-high heat. Add oil and let it shimmer.
  5. Sear the burgers: Add patties to the hot pan. Cook 3–4 minutes without moving for a deep crust. Flip and cook another 2–3 minutes for medium, or to your preferred doneness.
  6. Add cheese: If using, place a slice of cheese on each patty during the last minute. Cover the pan briefly to melt.
  7. Prep the lettuce wraps: Rinse and pat dry lettuce leaves. For each wrap, stack two leaves for extra strength and crunch.
  8. Assemble: Lay down the lettuce, add a spoonful of sauce, then a patty. Top with tomato, onion, and pickles. Drizzle a little more sauce.
  9. Wrap and serve: Fold the sides in and roll like a burrito, or keep it open-faced and use a fork if you prefer. Serve immediately while hot and juicy.