Ingredients

For the Beef Patties

  • 1 lb (450 g) ground beef, preferably 80/20
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon finely chopped onion, optional

For the Burger Sauce

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped pickles
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon paprika
  • 1 teaspoon pickle juice
  • 1 teaspoon lemon juice

For the Burger

  • 4 large iceberg lettuce leaves per burger
  • 4 slices cheddar cheese
  • 1 large tomato, sliced
  • 2–3 green onions, thinly sliced
  • ½ small red onion, thinly sliced, optional
  • Pickles, optional
  • 1 tablespoon butter or cooking oil

👨‍🍳 Instructions

1. Make the Creamy Burger Sauce

In a small bowl, combine the mayonnaise, ketchup, mustard, chopped pickles, garlic powder, black pepper, paprika, pickle juice, and lemon juice.

Mix until completely smooth.

Taste and adjust the seasoning. Add a little more mustard for tanginess or pickle juice for extra brightness.

Cover and refrigerate while you prepare the burgers.

2. Prepare the Beef Patties

Place the ground beef in a large bowl.

Add salt, black pepper, garlic powder, onion powder, smoked paprika, Worcestershire sauce, and finely chopped onion if using.

Mix gently until the seasonings are evenly distributed.

Do not overmix the beef, as this can make the patties dense instead of tender and juicy.

Divide the mixture into 4 equal portions.

Shape each portion into a thick patty slightly wider than the diameter you want because the meat will shrink slightly during cooking.

Make a shallow indentation in the center of each patty with your thumb. This helps the burger maintain a flatter shape as it cooks.

3. Prepare the Lettuce

Carefully separate the largest iceberg lettuce leaves.

Wash them thoroughly and pat them completely dry.

For each burger, use 2–4 large leaves, depending on how sturdy you want the wrap to be.

For an extra-crisp lettuce wrap, place the leaves in the refrigerator while you cook the beef.

4. Cook the Burgers

Heat a cast-iron skillet, grill pan, or heavy frying pan over medium-high heat.

Add a small amount of butter or oil.

Place the beef patties in the hot skillet.

Cook for approximately 3–5 minutes on the first side, depending on thickness and desired doneness.

Flip the patties and cook the other side.

During the final minute of cooking, place a slice of cheddar cheese on each patty.

Cover the skillet with a lid for about 30–60 seconds.

The trapped heat will help the cheddar melt beautifully over the hot beef.

Cook ground beef to a safe internal temperature of 160°F (71°C).

5. Prepare the Fresh Toppings

While the burgers are cooking, slice the tomatoes into thin rounds.

Thinly slice the red onion if using.

Slice the green onions into small pieces.

Prepare your pickles and keep everything ready for assembly.

The contrast between the hot juicy beef and cold crisp vegetables is one of the best parts of this burger.

6. Assemble the Lettuce Burger

Place two large lettuce leaves slightly overlapping each other on a clean surface.

Spread a generous spoonful of the creamy burger sauce over the lettuce.

Place a few tomato slices on top.

Add the hot beef patty with melted cheddar.

Sprinkle generously with sliced green onions.

Add red onion and pickles if desired.

Finish with another spoonful of creamy sauce.

Cover the top with another large lettuce leaf.

7. Wrap the Burger

Fold the lettuce leaves inward around the burger.

If the burger is especially large, use additional lettuce leaves to create a sturdy wrap.

You can secure it with a wooden skewer if necessary.

For the best presentation, cut the burger in half so the juicy beef, melted cheddar, tomatoes, and creamy sauce are visible.