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Lauren Miyashiro

Iceburgers

Iceburg lettuce “buns." Pure genius.
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Prep Time 22 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch
Cuisine: Keto
Ingredients Method

Ingredients
  

  • 1 large head iceberg lettuce
  • 4 slices bacon
  • 1 red onion sliced
  • 1 lb. ground beef
  • kosher salt
  • Freshly ground black pepper
  • 4 slices cheddar
  • 1 to mato sliced
  • Ranch dressing for serving

Method
 

  1. Slice 8 large rounds from the edges of the head of iceberg to create buns.
  2. In a large skillet over medium heat, cook bacon until crispy. Transfer bacon to a paper towel-lined plate to drain, reserving bacon fat in pan.
  3. Add onion slices and cook until tender, about 3 minutes per side. Set aside red onions and wipe skillet clean.
  4. Reheat skillet over medium-high heat. Shape ground beef into 4 large burger patties. Season both sides of patties with salt and pepper and add to skillet. Cook until seared on both sides and cooked to your liking, about 4 minutes per side for medium. Top each burger with a slice of cheese then cover skillet with a lid and cook until the cheese has melted, about 1 minute. Remove from heat.
  5. To build each burger, top one iceberg round with the cooked cheeseburger, a slice of bacon, and a tomato slice, then drizzle with ranch. Top with second iceberg round. Repeat with remaining ingredients and serve.