# 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 lettuce or romaine, leaves separated 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 tablespoon sugar-free ketchup
13 - 1 tablespoon dill pickle relish with no added sugar
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 black 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 integrated and season with salt and pepper to taste. Refrigerate until ready to use.
02 - In a large bowl, gently combine ground beef with kosher salt, black pepper, garlic powder, and onion powder using minimal handling to avoid overworking the meat.
03 - Divide the seasoned beef into 4 equal portions and shape each into a patty slightly larger than your lettuce leaves to account for shrinkage during cooking.
04 - Heat a large skillet or grill pan over medium-high heat. Cook each patty for 3 to 4 minutes per side until reaching desired doneness.
05 - During the final minute of cooking, place one slice of cheddar cheese on each patty and cover the skillet to allow the cheese to melt completely.
06 - Arrange two large lettuce leaves per wrap on a serving plate, overlapping them slightly to create a sturdy foundation for the burger.
07 - Place a cooked cheeseburger patty on the overlapped lettuce leaves. Top with secret sauce, dill pickle slices, red onion, and tomato if desired.
08 - Fold the lettuce leaves around the cheeseburger filling and serve immediately while the lettuce is crisp and the cheese is warm.
