Barbecued burgers slathered with bbq sauce and wrapped into a lettuce wrap with any sauce you choose? Almost sounds too good to be true.. But it’s not. It’s pretty dang delicious.
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It’s so great that lettuce wrapped burgers are becoming more and more popular. I LOOOOOOVE burgers but have always hated how bloated the bun makes me feel, and the only time I really want to use a fork and knife for a burger is when it comes to these Prosciutto Bocconcini Stuffed Low Carb Burgers. But that’s about it.
I like to pick up a big hunk of wrapped meat and chow down. I mean, who doesn’t? Normally I would make a 90 Second Keto Bread or Low Carb Onion Bun for my burgers, but, sometimes, a girl doesn’t need all those calories.
When my husband and I like to go out and eat, we usually pick this place on the water where we live, called the Wobbly Canoe. It’s got some excellent food that ties in perfectly with the gorgeous view of Davis Bay. I always order their burger and get it with a lettuce wrap. The best part? It comes pre loaded with Garlic Aioli! It’s like a dream come true.
This recipe is my keto version, using almond flour to bind the beef, and a low carb bbq sauce to save us from the sugars we all know is packed into restaurant bbq sauce. I hope you love these Lettuce Wrapped Burgers as much as my family and I do!
Why it works
- Super low in carbs, these lettuce wrapped burgers are definitely on the ‘nice list’ of keto approved dishes.
- Fast and easy! These burgers take no time to make for an excellent barbecued meal.
- No bloat! There is no bun involved, so no over-filled feeling from this lettuce wrapped burgers.
Ingredients
- ground beef
- egg
- onion powder
- garlic powder
- sea salt
- ground black pepper
- low carb bbq sauce
- almond flour
- head lettuce or any other lettuce you prefer
Low Carb Barbecue Sauce – I tried all sorts of store bought barbecue sauces with disappointment after disappointment. Finally, I made my own! You can use whatever sugar free barbecue sauce you like, or give this homemade Low carb BBQ Sauce a try!
How to make Lettuce Wrapped Burgers
These Lettuce Wrapped Burgers are super easy to make! Here’s how:
First things first: heat up that barbecue. In a medium sized bowl combine the ground beef, onion powder, garlic powder, sea salt, ground black pepper, low carb barbecue sauce, egg and almond flour.
Knead the mixture well, then divide into four equal portions. Shape into patties by hand or use a patty press to form them.
Toss them onto that hot barbecue and cook until the internal temperature reaches 165°. Spread some more low carb barbecue sauce over top of the burgers a couple of minutes before they are fully cooked.
While the patties are barbecuing, prep the rest of the lettuce wrapped burgers. I like to use head lettuce; the leaves are much larger and easier to ‘wrap’ than other types of lettuce I have tried, but you can use whatever type you prefer.
How to make lettuce wraps
Remove the core of the head lettuce by simply cutting it out with a knife, in the shape of a cone.
Run the whole head under cool water so that the water runs through the cut side of the lettuce, into the inside of all the leaves. The water will run through and help to separate the leaves that are so tightly stuck together. Once the head of lettuce is fully saturated with water, flip it over, and gently pry the leaves from each other. The top leaf should basically fall off, and the rest should be very easy to remove.
Remove four leaves (for 4 burgers) and pat the inside and outside dry with a clean towel. Place a patty inside each lettuce leaf, top with your sauce of choice like Garlic Aioli, then any other topping such as tomato, cheese or pickles. Fold the loose lettuce down over the burger and either wrap with parchment paper or use a toothpick to keep it wrapped.
Enjoy!
Expert Tips
- I love my burger press! Get perfectly shaped burgers in the same time it takes to form patties with your hand!
- Looking for a yummy sugar free barbecue sauce? Give this homemade Low Carb Barbecue Sauce a try!
- I prefer the flavour of barbecued burgers, but these can easily be baked in the oven at 375° using a baking sheet and non stick baking mat, or panfried in a skillet on medium heat. Either way, cook these burgers until the internal temperature reaches 165°.
- An alternative to lettuce wraps is lettuce buns. Take leaves and place below and on top of the burgers to form lettuce buns.
Side dishes that pair well with Lettuce Wrapped Burgers
Looking for a delicious side dish? Here are a few of my favourites:
- Low Carb Onion Rings
- Broccoli Salad with Bacon, Cheddar and Kale
- Bacon Wrapped Avocado Fries
- Low Carb Avocado Fries with Chipotle Mayo
- Kale Caesar with Cheese Crisps
- Low Carb Asian Slaw
Here are some other low carb recipes you may like
Prosciutto Bocconcini Stuffed Burgers
Low Carb Chipotle Chicken Burger
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Lettuce Wrapped Burgers
Ingredients
- 1 lb ground beef
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black pepper
- ½ cup Low Carb BBQ Sauce divided
- 1 egg
- ½ cup almond flour
- 1 head lettuce
Optional Burger Toppings
- No sugar added ketchup
- Mustard
- Garlic Aioli
- Cheddar cheese
- Pickles
- Tomatoes
Instructions
Equipment Needed
- Mixing bowl
- Optional – burger press
- Digital Meat Thermometer
Directions
- Heat up your barbecue. In a medium sized bowl combine the ground beef, onion powder, garlic powder, sea salt, ground black pepper, ¼ cup low carb barbecue sauce, egg and almond flour. Knead the mixture well, then divide into four equal portions. Shape into patties by hand or use a patty press.
- Toss them onto the barbecue and cook until the internal temperature reaches 165°. Spread some more low carb barbecue sauce over top of the burgers a couple of minutes before they are fully cooked.
- While the patties are barbecuing, prep the lettuce wraps and toppings of choice.
How to make lettuce wraps
- Remove the core of the head lettuce by simply cutting it out with a knife, in the shape of a cone.
- Run the whole head under cool water so that the water runs through the cut side of the lettuce, into the inside of all the leaves. The water will run through and help to separate the leaves that are so tightly stuck together. Once the head of lettuce is fully saturated with water, flip it over, and gently pry the leaves from each other. The top leaf should basically fall off, and the others will be easy to pull away from the rest of the head.
- Remove four leaves (for 4 burgers) and pat the inside and outside dry with a clean towel. Place a patty inside each lettuce leaf, then add your toppings of choice. Fold the loose lettuce down over the burger and either wrap with parchment paper or use a toothpick to keep it wrapped.
Notes
Expert Tips
- I love my burger press! Get perfectly shaped burgers in the same time it takes to form patties with your hand!
- Looking for a yummy sugar free barbecue sauce? Give this homemade Low Carb BBQ Sauce a try!
- I prefer the flavour of barbecued burgers, but these can easily be baked in the oven at 375° using a baking sheet and non stick baking mat, or panfried in a skillet on medium heat. Either way, cook these burgers until the internal temperature reaches 165°.
- An alternative to lettuce wraps is lettuce buns. Take leaves and place below and on top of the burgers to form lettuce buns.