Bacon Cheeseburger Lettuce Wraps
Juicy seared patties with sharp cheddar, crisp bacon and a tangy diner-style burger sauce, tucked into cold, crunchy iceberg cups instead of a bun.
Nutrition per serving
1 loaded burger wrap- Net carbs
- 4.2g
- Calories
- 701kcal
- Protein
- 42g
- Fat
- 56g
- Total carbs
- 5.5 g
- Fiber
- 1.4 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turkey burger: Lean ground turkey makes a lighter burger. A little Worcestershire mixed into the meat keeps it savory, and it has to be cooked all the way through.
- Mix the Worcestershire, salt, pepper and garlic powder gently into the turkey before shaping — lean poultry needs the seasoning inside, not just on the surface. Shape slightly thicker patties, about ¾ inch (2 cm).
- Leave 2 tablespoons of bacon fat in the pan and cook the patties over medium heat 5–6 minutes per side, until 165°F (74°C) in the center, adding the cheese for the last minute.
Dairy-free (avocado): Sliced ripe avocado takes the place of the cheddar for the same creamy richness. The burger sauce is already dairy-free, so nothing else changes.
- Skip the cheese in step 4 and simply cook the patties 3–4 minutes per side to 160°F (71°C). Fan a few avocado slices over each patty when you assemble the wraps.
Mushroom Swiss: The steakhouse favorite: nutty Swiss cheese melted over the patty and a pile of buttery, thyme-scented browned mushrooms on top.
- After the bacon comes out, melt the butter into the fat left in the skillet and cook the mushrooms with a pinch of salt over medium-high heat 5–6 minutes, until browned and dry. Stir in the thyme, tip into a bowl and wipe out the pan before cooking the burgers.
- Melt the Swiss over the patties in step 4, then pile the mushrooms on top before adding the sauce and bacon.
- Burgers
- Burger sauce
- To assemble
- Burgers
- Burger sauce
- To assemble
- Also add
- Burgers
- Burger sauce
- To assemble
- Burgers
- Burger sauce
- To assemble
- Also add
Estimated cost $14.87 for 4 servings ($3.72 each) · how we estimate
Instructions
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Stir the mayonnaise, sugar-free ketchup, mustard and chopped pickle together in a small bowl. Cover and chill while you cook.
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Divide the beef into 4 equal portions and press each into a patty about ½ inch (1.25 cm) thick and a little wider than you want the finished burger. Press a shallow dimple into the center of each so they stay flat as they shrink, then season both sides with salt, pepper and garlic powder.
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Lay the bacon in a large cold cast-iron skillet, set it over medium heat and cook 8–10 minutes, turning occasionally, until evenly crisp. Drain on paper towels and pour off all but about 1 tablespoon of the fat.
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Turn the heat to medium-high. Add the patties and cook 3–4 minutes without moving them, until a deep brown crust forms. Flip, lay a slice of cheddar on each and cook 3–4 minutes more, covering the pan for the final minute to melt the cheese. The centers should reach 160°F (71°C).
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While the burgers cook, pull the largest leaves from the lettuce, rinse and pat them completely dry. Nest 2–3 leaves together for each burger to make a sturdy cup.
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Set each patty in a lettuce cup and top with a spoonful of sauce, 2 slices of bacon, tomato, red onion and pickle chips. Fold the leaves up around the burger and eat right away — wrapping the bottom half in parchment keeps the juices off your hands.
Tips for success
-
Iceberg makes the best "bun": its cupped, crunchy leaves hold together far better than romaine or butter lettuce. Keep the head in the fridge until the last minute so it stays crisp. - Stick with 80/20 beef. Leaner blends dry out on the griddle, and the fat is what gives the patty its diner-burger flavor.
- Prefer something to hold? Serve the patties on keto hamburger buns, or make the sauce with homemade sugar-free ketchup.
Nice to have, not needed
- A cast-iron skillet or flat griddle gives the deepest crust — any heavy skillet works if you let it heat fully first.
Storage & meal prepMeal-prep friendly
- Keeps 3 days in the fridge
- Freezes up to 3 months
Reheat: Warm the patties in a covered skillet over medium heat 3–4 minutes per side (or microwave 1–2 minutes), then build the wraps with cold lettuce and fresh toppings.
Prep tip: Cook a double batch of patties and freeze them between squares of parchment; keep the burger sauce in its own jar for fast lunches.
Refrigerate cooked patties and the sauce separately up to 3 days. Reheat the patties in a skillet and assemble with fresh lettuce.
Variations
3 variations, each with its own ingredients and macrosTurkey burger
ProteinLean ground turkey makes a lighter burger. A little Worcestershire mixed into the meat keeps it savory, and it has to be cooked all the way through.
- ground beef (80/20) → ground turkey (93% lean)
- + 1 tsp Worcestershire sauce
4.5 g net · 521 kcal · 46 g protein · 35 g fat · ≈$3.22 per serving (+0.3 g net carbs vs the original)
Dairy-free (avocado)
DietSliced ripe avocado takes the place of the cheddar for the same creamy richness. The burger sauce is already dairy-free, so nothing else changes.
- sharp cheddar → ripe avocado
4.1 g net · 676 kcal · 38 g protein · 54 g fat · ≈$3.71 per serving (−0.1 g net carbs vs the original)
Mushroom Swiss
FlavorThe steakhouse favorite: nutty Swiss cheese melted over the patty and a pile of buttery, thyme-scented browned mushrooms on top.
- sharp cheddar → Swiss cheese
- + 8 oz cremini mushrooms
- + 1 tbsp butter
- + 1 tsp fresh thyme leaves
5.1 g net · 736 kcal · 45 g protein · 59 g fat · ≈$4.43 per serving (+0.9 g net carbs vs the original)
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