Go Back
In and Out Burger Lettuce Wraps Recipe
John

In and Out Burger Lettuce Wraps

These In and Out Burger Lettuce Wraps pack all the classic fast-food cheeseburger flavor into crisp lettuce “buns.” Mustard-seared beef patties, caramelized onions, melty cheese, pickles, tomatoes, and a tangy secret sauce come together for a fresh, bunless burger that still feels like a treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Onion resting and assembly time 10 minutes
Total Time 45 minutes
Servings: 4 lettuce-wrapped burgers
Course: Main Course
Cuisine: American
Calories: 497
Ingredients Method Notes

Ingredients
  

Caramelized Onions
  • 2 yellow onions thinly sliced or diced
  • 1 tbsp avocado or olive oil
  • fine sea salt to taste
Burgers
  • 1 pound ground beef (80–85% lean) divided into 4 patties
  • 2 tbsp yellow mustard for brushing on the patties
  • 4 slices cheddar or American cheese optional, omit for dairy-free
  • salt and freshly ground black pepper to season the burgers
Lettuce & Toppings
  • 1 head iceberg or large green leaf lettuce washed and well dried
  • 2 ripe tomatoes sliced
  • 4 dill pickles thinly sliced into rounds
Secret Sauce
  • 1/2 cup mayonnaise
  • 3 tbsp ketchup
  • 2 tbsp sweet or dill pickle relish
  • 1 tsp yellow mustard
  • 1 tsp white wine vinegar or apple cider vinegar
  • paprika and garlic powder pinch of each, to taste
  • sugar or maple syrup tiny pinch, optional, to balance acidity

Method
 

  1. Caramelize the onions: Heat the oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt, then cook, stirring every few minutes, until the onions are very soft, sweet, and deep golden, about 20–30 minutes. If they start to brown too quickly, lower the heat. Transfer the onions to a small bowl and keep warm.
  2. Make the secret sauce: In a mixing bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, vinegar, paprika, garlic powder, and optional sweetener. Taste and adjust the seasoning until the sauce is balanced and tangy. Cover and refrigerate while you prepare the burgers.
  3. Shape and season the patties: Divide the ground beef into 4 equal portions and gently shape into patties slightly larger than your lettuce leaves. Season both sides with salt and pepper just before cooking so the burgers stay juicy.
  4. Brush with mustard and cook: Spread a thin layer of yellow mustard over one side of each patty. Place the patties mustard-side down in a hot skillet or on a preheated grill over medium to medium-high heat. Cook until well browned on the first side, then flip, top with cheese if using, and cook until the burgers reach your preferred doneness.
  5. Prepare the lettuce and toppings: While the burgers cook, separate the lettuce into large leaves or cut the head into quarters to form bun-like pieces. Arrange the lettuce, tomato slices, pickle slices, caramelized onions, and sauce on a tray so everything is ready to assemble.
  6. Assemble the lettuce wraps: For each burger, lay down a sturdy stack of lettuce leaves. Spoon some secret sauce over the lettuce, then add a cheese-topped patty, a generous spoonful of caramelized onions, tomato slices, and pickles. Drizzle with a little more sauce if you like, then cap with another piece of lettuce or fold the leaves around the burger to create a wrap.
  7. Serve: Enjoy the lettuce-wrapped burgers right away while the patties are hot and the lettuce is crisp. Serve any extra sauce and toppings on the side.

Notes

For extra flavor, make the caramelized onions and secret sauce earlier in the day so they have time to cool and the sauce can develop more depth. If you prefer a bowl instead of a handheld wrap, chop the lettuce and pile everything into a wide bowl with plenty of sauce on top.