Ingredients:

  • 1 lb lean ground sirloin (90% lean)
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 4 slices thin-cut sharp cheddar or American cheese
  • 1/4 cup Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tbsp sugar-free ketchup
  • 1 tbsp finely minced dill relish
  • 1 tsp yellow mustard
  • 1/4 tsp paprika
  • 1 head iceberg lettuce

Instructions:

  1. Whisk together the Greek yogurt, mayonnaise, sugar-free ketchup, relish, mustard, and paprika in a small bowl until the mixture looks velvety and smooth. Pop this in the fridge immediately. Note: Chilling the sauce helps the flavors meld.
  2. Divide your lean ground sirloin into four equal piles. Gently shape them into patties. Make sure they are about 1/2 inch wider than your lettuce leaves. Season both sides generously with salt and pepper. Note: Press a small dimple into the center of the patty to stop it from puffing up.
  3. Pour the avocado oil into your cast iron skillet over medium high heat. Wait until the oil is shimmering and just starting to wisps.
  4. Carefully lay the patties in the pan. Sear for 3-4 minutes per side. You're looking for a deep brown, caramelized crust that sizzles loudly.
  5. During the final minute of cooking, place a slice of cheese on each patty. Cover the skillet with a lid for 30 seconds until the cheese is fully melted and draped over the sides.
  6. While the meat rests for a minute, prep your leaves. Lay a large, chilled iceberg lettuce leaf on a plate.
  7. Spread 1 tablespoon of the cold secret sauce right in the center of the leaf. Note: This acts as the glue for the burger.
  8. Place the cheesy patty directly onto the sauce.
  9. Layer your thinly sliced onion, tomato, and pickle chips on top of the meat.
  10. Fold the sides of the lettuce over the fillings to secure everything. Now you've got a proper Lettuce Wrap Burger.