Classic Cheeseburger with Lettuce Wrap

Name: Classic Cheeseburger with Lettuce Wrap
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 ½ pounds organic grass-fed ground chuck (80% lean); Salt and pepper, to taste; 1 tablespoon Primal Kitchen Avocado Oil; ½ onion, diced; 4 slices sharp cheddar cheese; 12 leaves of butter lettuce; 4 slices of hothouse or Roma tomato; 12 slices of dill pickle; Primal Kitchen Unsweetened Ketchup, for topping; Primal Kitchen Spicy Brown Mustard, for topping

June 27, 2019

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It's hard to improve on the classic cheeseburger, especially if you're cooking it on the grill. Juicy, mouthwatering beef with those crispy charbroiled edges teams up with sharp, savory cheese, crisp lettuce, ripe tomato, onion, and deliciously sour dill pickles for a meal that's hearty and satisfying.

We left much of the traditional burger intact in this keto-friendly cheeseburger recipe but added or subbed a few ingredients for an upscale meal that fits right into your eating plan. Gone is the bun and sugary ketchup, replaced by delicate butter lettuce and our Unsweetened Ketchup with no sugar added. We also swapped out the too-pungent raw onion for buttery, caramelized onion pieces that make this burger feel like a gourmet treat.

Classic Cheeseburger with Lettuce Wrap

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

492

This classic cheeseburger recipe includes all of the time-honored toppings like dill-spiked sour pickles, a slice of sun-ripened juicy red tomato, and spicy mustard. We tweaked the recipe for your healthy lifestyle, subbing in a lettuce bun and topping the tender all-beef patty with our delicious, no-sugar-added ketchup.

Image of Classic Cheeseburger with Lettuce Wrap

Ingredients

1 ½ pounds organic grass-fed ground chuck (80% lean)
Salt and pepper, to taste
1 tablespoon Primal Kitchen Avocado Oil
½ onion, diced
4 slices sharp cheddar cheese
12 leaves of butter lettuce
4 slices of hothouse or Roma tomato
12 slices of dill pickle
Primal Kitchen Unsweetened Ketchup, for topping
Primal Kitchen Spicy Brown Mustard, for topping

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Directions

Divide the meat into 4 equal portions, about 6 ounces each.
Form each portion loosely into a ¾-inch thick burger. Press your thumb into the middle of each patty. Season both sides of each patty with salt and pepper.
Meanwhile, in a small saute pan, heat 1 tablespoon of avocado oil over medium heat. Add diced onion and cook, stirring often, until onion turns translucent, about 5-7 minutes. Sprinkle with a bit of salt and set aside.
Next, cook the burgers.
Heat a gas grill to high, or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the grill grate with a bit of Primal Kitchen Avocado Oil, or spray with Primal Kitchen Avocado Oil Spray.
Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes.
Flip the burgers over and cook on the other side for 3 minutes (medium-rare). Cook 1-2 minutes longer for medium and 2-3 minutes longer for medium-well.
Place cheese slices on top of each burger and allow to cook another 1 minute.
Remove burgers from the heat. For each plate, add 1 burger on top of a few lettuce leaves. Top each burger with cooked onions, tomato slices, and dill pickles. Serve with a squeeze of Primal Kitchen Ketchup and Spicy Brown Mustard on top.

Recipe Note

Nutritional information calculated using Cronometer.
No grill? Try these easy stovetop directions: Heat a cast iron skillet or large pan over medium-high heat until it starts to smoke slightly. Add 1 tablespoon Primal Kitchen Avocado Oil to the pan, and cook the burgers according to the rest of the directions.