# What You'll Need:
→ Cheeseburgers
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon kosher salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 4 slices cheddar cheese
→ Lettuce Wraps
07 - 1 large head iceberg or romaine lettuce, leaves separated, washed, and dried
→ 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 tablespoon sugar-free ketchup
13 - 1 tablespoon dill pickle relish, no sugar added
14 - 1 teaspoon Dijon mustard
15 - 0.5 teaspoon smoked paprika
16 - 0.25 teaspoon garlic powder
17 - 0.25 teaspoon onion powder
18 - Salt and pepper to taste
# Directions:
01 - Combine mayonnaise, sugar-free ketchup, dill pickle relish, Dijon mustard, smoked paprika, garlic powder, and onion powder in a small bowl. Mix until fully incorporated. Taste and adjust seasoning with salt and pepper as needed. Refrigerate until assembly.
02 - Place ground beef in a large bowl with kosher salt, black pepper, garlic powder, and onion powder. Mix gently until ingredients are just combined. Avoid overmixing to maintain meat tenderness.
03 - Divide seasoned beef into 4 equal portions. Shape each portion into a patty slightly larger than your lettuce leaves, handling meat minimally.
04 - Heat a large skillet or grill pan over medium-high heat. Place patties in the hot pan and cook for 3 to 4 minutes per side until achieving desired doneness.
05 - During the final minute of cooking, top each patty with a slice of cheddar cheese. Cover the skillet to allow cheese to melt completely.
06 - Arrange two large lettuce leaves per serving on a plate, overlapping slightly for structural support.
07 - Place a warm cheeseburger patty onto the prepared lettuce leaves. Top with secret sauce, pickle slices, red onion, and tomato if desired.
08 - Fold lettuce leaves around the filling to create a wrap. Serve immediately while lettuce is crisp and beef is warm.
