A smash-style cheeseburger wrapped in crisp iceberg lettuce instead of a bun, topped with cheese, pickles, banana peppers, and burger sauce. This low-carb version delivers classic burger flavor with all the toppings in a crunchy lettuce vessel.
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Portion ground beef into 3.5-ounce balls.
Place a beef ball between two sheets of parchment paper and press firmly to create a thin patty. Repeat with remaining beef.
Arrange patties on a baking sheet, drizzle with a little oil, and season one side generously with the seasoning blend.
Preheat a griddle or large skillet over medium-high heat. Place the patties seasoned-side down onto the hot surface.
Drizzle more oil over the patties and season the top side.
Cook for a few minutes until browned and a crust forms, then flip.
Place half a slice of American cheese on top of each patty.
Once the cheese is melted, stack two patties together to create double cheeseburgers. Remove from the griddle.
To assemble, lay out a large piece of aluminum foil. Place several large iceberg lettuce leaves in the center to form a cup.
Add burger sauce, banana peppers, pickles, and sliced onion to the lettuce cup.
Add a slice of tomato and season it with more of the seasoning blend.
Place a double cheeseburger on top of the toppings.
Top with another piece of lettuce, then use the aluminum foil to wrap the burger tightly.
Cooked patties can be refrigerated up to 3 days and reheated on a griddle or skillet. Assemble wraps fresh to order for best crunch.
griddle or flat-top skillet · spatula for smashing
Iceberg lettuce is best because its leaves are sturdy and hold up to toppings without tearing. Butter lettuce or green leaf can work but will be more delicate.
Use medium-high heat and press the patties firmly with a spatula when they first hit the griddle. Don't flip until the bottom is deeply browned, about 2–3 minutes.
Place the cheese slice on the hot patty immediately after flipping, then cover the griddle with a lid or foil tent for 30–60 seconds to trap steam and melt it evenly.
Cook the patties and assemble the burgers fresh for best texture. You can prep toppings and sauce up to 4 hours ahead and store refrigerated.
The recipe uses 21 oz total for multiple servings; divide by the number of burgers you want. A typical smash burger patty uses 2–3 oz of beef per patty.
