Keto Lettuce Wrap Burger

Skipping the bun doesn't mean skipping flavor. This low-carb burger keeps everything good about a bacon cheeseburger and swaps the bun for cold, crunchy iceberg lettuce, which holds up better than softer greens.

The sauce is a tangy mix of mayo, mustard and dill pickle with no ketchup or added sugar. Carb counts depend on your exact ingredients, so check labels on bacon and pickles if you are tracking closely. Our guide to cooking burgers on the stove covers the technique, and the best cheese for burgers has melt-friendly ideas.

1. Prepare the lettuce. Cut the core out of the iceberg and carefully peel off large outer leaves. Rinse, pat dry and chill. You'll need 2 to 3 leaves per burger.
2. Make the sauce. Mix the mayonnaise, mustard, chopped pickle, pickle brine and paprika. Chill.
3. Cook the bacon. Cook the bacon in a skillet over medium heat until crisp. Drain on paper towels.
4. Form the patties. Shape the beef into 4 patties (6 oz / 170 g each) about ¾ inch thick with a shallow dimple in the center.
5. Cook the patties. Season with salt and pepper and cook in a hot skillet over medium-high heat 4 to 5 minutes per side.
6. Melt the cheese and check temperature. Add cheese in the last minute and cover to melt. Cook until the patties reach 160°F (71°C).
7. Wrap. Stack 2 to 3 lettuce leaves for each burger. Add sauce, the patty, bacon, tomato, onion and pickles, then fold the lettuce around it. Wrap the bottom half in parchment to make it easier to eat.

• Use iceberg. Its cupped, crunchy leaves hold together better than romaine or leaf lettuce.
• Dry the leaves well. Wet lettuce makes the wrap slippery and dilutes the sauce.
• Wrap in parchment. Paper around the base keeps juices contained and the wrap intact.
• Check labels. Some bacon and pickles contain sugar; choose versions without it if you're tracking carbs.

Approximately 620 calories per serving. This is an estimate.