Big Mac Lettuce Wraps with Special Sauce
Cheesy beef patties with chopped salad, pickles and a Greek yogurt special sauce, wrapped in layered iceberg leaves. No bun, one small bowl for the sauce, and about 30 minutes from start to finish.
Servings: 4
Calories: 697kcal
Equipment
Ingredients
For the patties
- 1 lb ground beef or pork/beef blend, 80/20
- 1 small onion finely chopped
- 1 medium potato grated
- 1 egg
- ½ cup breadcrumbs panko or gluten-free
- 1 tablespoon mustard Dijon or yellow
- 2 garlic cloves grated
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mixed herbs such as thyme, rosemary and oregano
- ½ cup water mixed into the beef
- 8 slices cheese American or cheddar
For the Big Mac sauce
- 4 tablespoon Greek yogurt
- 2 tablespoon sweet chili sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon ketchup
- 1 teaspoon mustard
- 2 tablespoon diced onion
- 2 tablespoon diced dill pickles also called gherkins
For the wraps
- 8 to 12 iceberg lettuce leaves 2 to 3 per wrap
- 1 cup chopped lettuce or other greens
- 1 small onion diced
- Dill pickles gherkins, sliced
Instructions
- Wash and dry the lettuce leaves. Dice the onion, slice the pickles and chop the salad.
- Make the sauce: stir the Greek yogurt, sweet chili sauce, salt, pepper and paprika together in a small bowl. Stir in the ketchup, mustard, diced onion and diced pickles. Set the sauce aside.4 tbsp Greek yogurt, 2 tbsp sweet chili sauce, ¼ tsp salt, ¼ tsp black pepper, ½ tsp paprika, 1 tbsp ketchup, 1 tsp mustard, 2 tbsp diced onion, 2 tbsp diced dill pickles
- In a large bowl, combine the ground beef, grated potato, onion, egg, breadcrumbs, mustard, garlic, Worcestershire sauce, salt, pepper, mixed herbs and the water. Mix with your hands until well combined.1 lb ground beef , 1 small onion, 1 medium potato, 1 egg, ½ cup breadcrumbs, 1 tbsp mustard, 2 garlic cloves, 1 tbsp Worcestershire sauce, ½ tsp salt, ½ tsp black pepper, ½ tsp mixed herbs, ½ cup water
- Divide the mixture into 8 equal portions and shape each one into a thin patty, about ½ inch (1 cm) thick. You can also smash them flat in the pan.
- Cook the patties in a skillet over medium heat until golden brown and cooked through, about 2 to 3 minutes per side, in batches if your pan is small. The beef should reach 160°F (71°C) inside.
- Lay one cheese slice on each patty in the last minute of cooking and let it melt.8 slices cheese
- Lay 2 to 3 lettuce leaves on a sheet of parchment paper, overlapping them slightly.8 to 12 iceberg lettuce leaves
- Add the chopped salad, two cheesy patties, diced onion, sliced pickles and a spoonful of sauce.1 cup chopped lettuce, 1 small onion, Dill pickles
- Roll tightly, wrap the parchment around the roll and serve right away.
Notes
- Iceberg lettuce: Choose whole outer leaves that are large and unbroken. Pat them dry so the wraps don't go soggy.
- Ground beef: I use 80/20. My oven-baked burgers post has more tips on choosing ground beef.
- Cheese: Any sliced cheese that melts easily works.
- Beef patties should reach 160°F (71°C). For ground chicken or turkey, cook to 165°F (74°C). Store patties and sauce separately for up to 3 days and assemble fresh.
Nutrition
Calories: 697kcal | Carbohydrates: 35g | Protein: 40g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1298mg | Potassium: 849mg | Fiber: 4g | Sugar: 11g | Vitamin A: 960IU | Vitamin C: 17mg | Calcium: 509mg | Iron: 4mg
