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- 1 lb ground beef (80/20 for optimal juiciness) - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 4 slices of sharp cheddar cheese - 1 large head of romaine lettuce (or tender butter lettuce) - 1 medium tomato, thinly sliced - 1 small red onion, paper-thin slices - Pickles, for garnish - Ketchup and mustard, for topping - 1 tablespoon olive oil The key to a great bunless cheeseburger is the beef. I recommend using ground beef with 20% fat. This gives the burger the right juiciness. The garlic powder, onion powder, and smoked paprika add depth. They make every bite rich and flavorful. You can add a variety of toppings to suit your taste. Consider these options: - Avocado slices - Sliced jalapeños for heat - Fresh herbs like basil or cilantro - A dollop of mayonnaise These toppings can make your wraps unique. Feel free to mix and match! - Choose fresh, high-quality ingredients. Fresh lettuce and ripe tomatoes make a big difference. - When cooking, do not overmix the beef. This keeps your patties tender. - Use a hot skillet or grill. This helps the burgers sear well. - Let the cheese melt for the best flavor. It adds creaminess to each bite. By focusing on quality and technique, you can create a delicious meal that satisfies any craving. {{ingredient_image_2}} First, take a large bowl. Add 1 pound of ground beef. I like 80/20 beef for juiciness. Next, sprinkle in 1 teaspoon each of garlic powder, onion powder, and smoked paprika. Add salt and pepper to taste. Mix gently with your hands or a spoon. Be careful not to overmix; this keeps the patties tender. Divide the mixture into four equal portions. Shape each into a patty, making a slight dip in the center. This helps them cook evenly. You can cook the patties in a skillet or on a grill. For a skillet, heat it over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the patties. Cook for about 4-5 minutes on each side. Flip only once for best results. If using a grill, preheat it to medium-high as well. The cooking time is similar. In the last minute, place a slice of sharp cheddar on each patty. This melts it perfectly. While the patties cook, prepare the lettuce. I prefer romaine or butter lettuce. Gently separate the leaves and rinse them under cool water. Pat them dry with a towel. Choose the largest leaves for wrapping. To assemble, take a lettuce leaf. Place a cheese-topped patty in the middle. Add a few slices of fresh tomato, some rings of red onion, and pickles for crunch. Drizzle ketchup and mustard over the fillings for flavor. Carefully wrap the lettuce around the fillings. Enjoy your warm, juicy burger wraps! To get the best burger patty, use ground beef with 20% fat. This gives your patty great flavor and juiciness. Mix the beef with spices gently. Overmixing can make them tough. Shape the patties evenly and make a small dent in the center. This helps them cook evenly and prevents puffing up. Romaine lettuce is my favorite for wraps. It has a nice crunch and holds together well. Butter lettuce is also a good choice if you want something softer. Look for leaves that are large and intact. Rinse the leaves gently and dry them well. This keeps your wraps fresh and crisp. To melt cheese perfectly, add it to the patty in the last minute of cooking. Cover the pan briefly to trap heat. This helps the cheese melt smoothly over the burger. Sharp cheddar adds a nice tang, but feel free to use your favorite cheese. Just remember, good cheese makes a big difference! Pro Tips Choose the Right Beef: Opt for ground beef with a fat content of 80/20 for the juiciest and most flavorful patties. Don’t Overmix: When combining the beef with seasonings, mix just until incorporated to prevent tough burgers. Rest the Patties: Let the cooked patties rest for a few minutes before assembling to retain juices and enhance flavor. Customize Your Toppings: Feel free to mix and match toppings like avocado, jalapeños, or different cheeses for a unique twist! {{image_4}} You can switch out the beef for turkey or chicken. Ground turkey has a mild taste. It works well with the spices. Chicken can also be great, but choose dark meat for more flavor. If you prefer plant-based options, try using lentils or black beans. Mash them with spices for a tasty patty. To keep your wraps low-carb, skip the ketchup or use a low-sugar brand. Add avocado slices for creaminess. Cheese, like pepper jack, can give a nice kick. You can also add jalapeños for heat. Fresh herbs like basil or cilantro can make it bright and fresh. If you want more flavor, play with spice blends. Try chili powder for some warm notes. You can also use Italian seasoning for an herby twist. Adding a splash of hot sauce can amp up the heat. Don’t be afraid to experiment with flavors that you love! You can store leftover patties and wraps easily. Place the cooked patties in an airtight container. They will stay fresh in the fridge for up to three days. For the wraps, store the lettuce leaves separately from the patties. This keeps the lettuce crisp. To reheat the patties, use a skillet over medium heat. Cook them for about 2-3 minutes on each side until warm. You can also use the microwave. Heat on high for about 30 seconds, then check if they are warm enough. If you have leftover lettuce, add fresh leaves when you serve them again. Freezing is a great way to save time. Shape the patties and place them on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can last up to three months. When you want to cook them, thaw in the fridge overnight. Then, grill or pan-fry them as usual. I find romaine lettuce works best for bunless wraps. Its sturdy leaves hold up well. You can also use tender butter lettuce for a softer bite. Both types add a nice crunch and fresh taste. Yes, you can make burger patties ahead of time. Shape them and store them in the fridge for up to 24 hours. If you want to keep them longer, freeze them. Just wrap the patties tightly to prevent freezer burn. Absolutely! Bunless cheeseburger wraps are great for meal prep. Cook the patties and prepare your toppings in advance. You can assemble wraps fresh each day, keeping the lettuce crisp. To make these wraps kid-friendly, use smaller lettuce leaves for easy handling. You can also let kids choose their toppings. Consider adding fun dips like ketchup or ranch for extra flavor. In this article, we explored how to make bunless cheeseburger lettuce wraps. We covered the main ingredients and various toppings to enhance flavor. I shared step-by-step instructions for cooking and assembling the wraps. You learned tips for perfecting the burger patties and the best lettuce to use. We also discussed storage and reheating methods. These wraps are a tasty and healthy option. Experiment with different proteins and toppings to find your favorite mix! Enjoy the fun of making them your own.

Bunless Cheeseburger Lettuce Wraps

A low-carb alternative to traditional burgers, using lettuce wraps instead of buns.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb ground beef (80/20 for optimal juiciness)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 4 slices sharp cheddar cheese
  • 1 large head romaine lettuce (or tender butter lettuce)
  • 1 medium tomato, thinly sliced
  • 1 small red onion, paper-thin slices
  • for garnish pickles
  • for topping ketchup and mustard
  • 1 tablespoon olive oil

Instructions
 

  • In a large mixing bowl, combine the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix with your hands or a spoon until just integrated; be careful not to overmix, which can make the burgers tough.
  • Divide the seasoned beef mixture into four evenly sized portions. Shape each portion into a patty, pressing a slight indentation in the center to help them cook evenly.
  • Heat a large skillet or an outdoor grill over medium-high heat, then add the olive oil. Once the oil is hot, carefully add the patties to the skillet or grill and cook for approximately 4-5 minutes on each side, flipping them only once, until they reach your preferred level of doneness.
  • In the last minute of cooking, place a slice of cheddar cheese atop each patty, allowing it to melt perfectly as the burgers finish cooking.
  • While the burgers are cooking, prepare your lettuce wraps by gently separating the romaine leaves, rinsing them under cool water, and patting them dry with a towel. Select the largest and most intact leaves; these will serve as your burger wraps.
  • To assemble your burger wraps, take one lettuce leaf and place a cheese-topped patty in the center. Add a few slices of fresh tomato, a couple of rings of red onion, and a few pickles for crunch and flavor.
  • Drizzle ketchup and mustard over the fillings for that classic burger taste. Carefully wrap the sides of the lettuce around the fillings to create a handheld burger experience.
  • Enjoy your delicious burger wraps immediately while the patties are warm and juicy!

Notes

Use the freshest lettuce leaves for best results.
Keyword burger, cheeseburger, lettuce wraps, low carb