# What You Need:
→ Cheeseburgers
01 - 1 lb ground beef (80/20 blend)
02 - 1 tsp kosher salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 4 slices cheddar cheese
→ Lettuce Wraps
07 - 1 large head iceberg or romaine lettuce, leaves separated, washed, and patted dry
→ Toppings
08 - 8 dill pickle slices
09 - 1 small red onion, thinly sliced
10 - 1 medium tomato, sliced (optional)
→ Secret Sauce
11 - 0.25 cup mayonnaise
12 - 1 tbsp sugar-free ketchup
13 - 1 tbsp dill pickle relish (no sugar added)
14 - 1 tsp Dijon mustard
15 - 0.5 tsp smoked paprika
16 - 0.25 tsp garlic powder
17 - 0.25 tsp onion powder
18 - Salt and pepper to taste
# Directions:
01 - In a small bowl, combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder. Mix until well blended. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
02 - In a large bowl, gently combine ground beef, kosher salt, black pepper, garlic powder, and onion powder until just incorporated. Avoid overworking the meat to maintain tenderness.
03 - Divide beef mixture into 4 equal portions. Shape each into a patty slightly larger than your lettuce leaves, creating an even thickness for consistent cooking.
04 - Heat a large skillet or grill pan over medium-high heat. Cook patties for 3 to 4 minutes per side until reaching desired doneness. During the final minute, place one cheddar slice on each patty and cover to melt completely.
05 - Arrange two large lettuce leaves per wrap on serving plates, positioning them to overlap for structural support and reinforced wrapping capability.
06 - Place a cooked cheeseburger patty onto the lettuce foundation. Top with secret sauce, dill pickle slices, sliced red onion, and tomato if desired.
07 - Fold lettuce leaves around the filling to create a complete wrap. Serve immediately while lettuce remains crisp and cheese is warm.
