A cheeseburger lettuce wrap is my go-to recipe when I want something hearty, cheesy, and satisfying without the heaviness of a bun. It has all the flavors of a classic cheeseburger but wrapped in crisp lettuce leaves, making it a lighter option that doesn’t sacrifice taste.

Why You’ll Love This Recipe

I like how simple and quick this dish is to prepare—it comes together in just about 20 minutes. I enjoy that it gives me all the comfort of a cheeseburger but feels much lighter. I also love the flexibility of toppings; sometimes I add pickles and mustard for tang, and other times I just keep it simple with cheese and lettuce. It’s a recipe I can make on a busy night or even serve for a casual gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground beef
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 cup shredded cheddar cheese
• 8 large lettuce leaves (like romaine or butter lettuce)
• Sliced tomatoes, pickles, ketchup, mustard (optional toppings)

Directions

1. In a skillet over medium heat, I heat the olive oil and sauté the diced onion until softened.

2. I add the ground beef, garlic powder, salt, and pepper, then cook until the beef is browned and fully cooked. I make sure to drain any excess fat.

3. I reduce the heat and sprinkle in the shredded cheddar cheese, stirring until it melts and coats the beef mixture.

4. I lay out the lettuce leaves and spoon the cheesy beef filling into each one.

5. I add toppings like tomato slices, pickles, ketchup, or mustard depending on my mood.

6. I fold the lettuce around the filling like a taco and serve right away.

Servings And Timing

This recipe makes about 4–6 wraps, depending on the size of the lettuce leaves and how full I make them. It takes around 20 minutes total, including prep and cook time, which makes it a great weeknight option.

Variations

I sometimes switch things up by using ground turkey or chicken instead of beef for a lighter version. I’ve also added jalapeños for heat, or even avocado slices for extra creaminess. If I want it more filling, I double the meat and serve it family-style, letting everyone build their own wraps with their favorite toppings.

Storage/Reheating

I store the cooked beef mixture in an airtight container in the refrigerator for up to 3 days. I reheat it in a skillet over low heat or in the microwave until warm. I keep the lettuce leaves separate and assemble the wraps only when I’m ready to eat, so they stay crisp and fresh.

FAQs

1. Can I make these ahead of time?

I like to prepare the beef mixture ahead of time and store it separately. When I’m ready to eat, I reheat the meat and assemble the wraps fresh with crisp lettuce and toppings.

2. What type of lettuce works best?

I prefer butter lettuce or romaine leaves because they’re sturdy enough to hold the filling without tearing. Iceberg also works well if I want extra crunch.

3. Can I make these low-sodium?

Yes, I simply reduce the salt in the beef mixture and use low-sodium cheese and condiments if I want to cut back on sodium.

4. Are these freezer-friendly?

The beef mixture freezes well for up to 2 months. I thaw it in the fridge overnight and reheat before serving. I don’t freeze the lettuce leaves since they don’t hold up after thawing.

5. Can I make this dairy-free?

I replace the cheddar cheese with a dairy-free alternative or simply skip the cheese, and the wraps still taste delicious.

Conclusion

Cheeseburger lettuce wraps are one of my favorite ways to enjoy a juicy cheeseburger in a lighter, fresher form. I like that they are easy to prepare, customizable with toppings, and perfect for both quick weeknight dinners and casual get-togethers. With just 20 minutes of cooking, I get a satisfying meal that everyone loves.