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I decided to do a few updates on this recipe…seriously you guys I had NO idea how popular this would be when I first posted it! WOW! Thank you so much for all the positive response, Pinterest pins, Facebook shares and pin-backs! I love it! Someone also mentioned “lettuce wrapped cheeseburgers” comes up first in google, even before “The Pioneer Woman” umm..whaaaat?! She is a Food Network Star, I love her recipes, so that shocked me! Since then, I have become the lettuce wrapped burger lady haha.
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So, on to my updates….
I wanted to give you some more ideas based on what I have done since the original recipe, what others have mentioned, and some suggestions! Please keep in mind, the original recipe below is my take on the In-N-Out protein style burger. I am from Southern California, and In-N-Out is a California favorite! Living in Germany, I really missed a good burger. So, this was the closest I got to an old favorite! Of course feel free to make any version you like best!
Version 1: I make these burgers Paleo Friendly. This means, I use grass fed beef, I make my own ketchup, I normally use a dark green lettuce rather than iceberg, and if I use cheese, I use Kerry Gold Cheddar. I also make my own Mayo for the spread. If you would like a paleo/primal approach, I suggest those modifications.
Version 2: I know not everyone loves beef, so YES you can definitely make this with ground turkey or chicken.
Version 3: I have become so picky it’s horrible lol…so I always grind my own beef. My favorite modification to this burger is to grind your own beef with 4 slices of uncured (raw) bacon, and form your burgers from the beef and bacon mixture. They are delicious!
Version 4: Lot’s of questions about types of lettuce, and what else you can use. Of course, iceberg is large and stays together pretty well, but it doesnt really have nutritional value. If you want more vitamins in your meal, choose a dark green lettuce. You can use romain, butter lettuce, boston lettuce, etc. You can even use a cabbage…the napa cabbage is softer than regular cabbage, but of course it is your preference. Collard Greens also make a great wrap.
So that’s it for now! Feel free to share you modification in the comments if you would like!
2 lbs ground beef
1/4 tsp salt
1 tsp pepper
1/2 Tbsp oregano
2 Tbsp reduced sugar ketchup
2 tomatoes, sliced thin
1 head of iceberg lettuce, leaves removed
6 slices American cheese
1/4 cup mayo
3 Tbsp reduced sugar ketchup
1 Tbsp dill pickle relish
dash of salt and pepper
Heat your grill or skillet on medium heat and add a little Kerry Gold Butter.
In a large bowl, mix together the beef, salt, pepper, oregano and ketchup.
Divide the mixture into 6 sections, and roll each piece into a ball then press down flat for 6 burgers. You can also use a burger press if you have one.
Place each burger on your grill/pan and cook for approximately 3-4 minutes on each side. Try not to press down on the burgers…they end up a little dry that way.
Once you flip the burger, add your cheese to the top cooked side.
In a small bowl mix together the spread ingredients and refrigerate.
Once you have cooked all your burgers and removed them from the pan, assemble them.
Place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.
So, that’s it! Super simple and easy!
Recipe makes 6 cheeseburgers