Lean Beef Lettuce Wrap Burger
4 servings · 10 min prep · 10 min cook
Macros per serving
↓ 44% fewer calories · 369 kcal saved
Smart swaps
- White sesame seed bun→Butter lettuce wrap
Eliminates roughly 35 g of refined carbs and 150 calories per serving while adding crunch and keeping the burger naturally gluten-free.
- 80/20 ground beef (double patty)→96% lean ground beef (single patty)
Going from two 80/20 patties to one 96% lean patty cuts total fat by over 35 g per serving while still providing a satisfying 35 g of protein.
- Mayonnaise→Mashed avocado
Avocado provides heart-healthy monounsaturated fats, fiber, and potassium instead of the processed oils in mayo.
- 2 slices American cheese→1 slice reduced-fat sharp cheddar
Cuts cheese fat by more than half while the sharper flavor means you do not miss the extra slice.
- Butter-toasted bun→No bun (lettuce wrap)
Removes the tablespoon of butter used for toasting, saving about 100 calories and 11 g of fat.
Original
- 80/20 ground beef
- 8 slices American cheese slices
- 4 white sesame seed buns
- 1 tbsp butter, melted
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 12 slices dill pickle slices
- 0.5 white onion, sliced
- 0.25 cup jalapeno peppers, sliced
Healthy version
- •96% lean ground beef
- •8 leaves large butter lettuce leaves
- •4 slices reduced-fat sharp cheddar slices
- •0.5 ripe avocado, mashed
- •1 tbsp Dijon mustard
- •1 tsp Worcestershire sauce
- •0.5 tsp garlic powder
- •0.5 tsp smoked paprika
- •1 beefsteak tomato, sliced
- •0.25 cup red onion, thinly sliced
- •4 dill pickle spears
- •1 tsp avocado oil
Method
- 1
In a bowl, gently combine the ground beef with Worcestershire sauce, garlic powder, and smoked paprika. Season with salt and pepper.
- 2
Divide the mixture into 4 equal patties, about 3/4-inch thick. Press a small indent in the center of each patty with your thumb to prevent puffing during cooking.
- 3
Heat a cast-iron skillet over medium-high heat and add the avocado oil. When the oil shimmers, add the patties.
- 4
Sear for 3-4 minutes per side for medium doneness (internal temp 160 F). In the last minute, top each patty with a slice of reduced-fat cheddar and cover the pan to melt.
3–4 minutes - 5
While patties rest for 2 minutes, prepare the lettuce wraps: stack two large butter lettuce leaves per burger to create a sturdy cup.
2 minutes - 6
Spread mashed avocado and a thin line of Dijon mustard in each lettuce cup.
- 7
Place the cheeseburger patty in the lettuce wrap, top with tomato, red onion, and pickles. Wrap the lettuce around the burger and secure with a toothpick if needed.
- 8
Serve alongside pickle spears and a simple cucumber-tomato side salad.