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One-Pan Cheeseburger Lettuce Wraps

One-Pan Cheeseburger Lettuce Wraps

with Crispy Fried Onions, Pickles & Special Sauce

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How do you make a cheeseburger more fun? Skip the bun! These lettuce wraps feature all the classic burger fixin’s you love, stuffed inside romaine for a crunchy twist. First, ground beef is cooked with melty cheddar, then the filling is nestled into lettuce leaves and topped with crispy fried onions, chopped pickles, and special sauce. Yep, this lettuce wrap is one of those things you’ll have to see to be-leaf!

Tags:Carb SmartEasy CleanupEasy PrepQuickFair Climate Score
Allergens:EggsMilkWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Baby Lettuce

1 unit

Sliced Dill Pickle

2 tablespoon

Mayonnaise

(ContainsEggs)

2 tablespoon

Ketchup

2 teaspoon

Dijon Mustard

1 tablespoon

Fry Seasoning

10 ounce

Ground Beef

1 unit

Beef Stock Concentrate

½ cup

Cheddar Cheese

(ContainsMilk)

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

1 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories720 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate24 g
Sugar10 g
Dietary Fiber2 g
Protein34 g
Cholesterol140 mg
Sodium1480 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Trim and discard root end from lettuce; separate leaves. Thinly slice 1-2 small center leaves until you have 1⁄3 cup shredded lettuce (2⁄3 cup for 4 servings). Drain pickle; roughly chop.

2

• In a small bowl, combine mayonnaise, ketchup, half the mustard, and 1⁄2 tsp Fry Seasoning (you’ll use more in the next step). (For 4 servings, use all the mustard and 1 tsp Fry Seasoning.) Stir in water 1 tsp at a time until sauce reaches a drizzling consistency. Set aside.

3

• Heat a drizzle of oil in a large pan over medium-high heat. Add beef*, remaining Fry Seasoning, salt, and pepper. Cook, breaking up meat into pieces, until browned and almost cooked through, 3-5 minutes. • Stir in stock concentrate and 1⁄4 cup water (1⁄3 cup for 4 servings). Cook, stirring, until liquid has absorbed and beef is cooked through, 2-3 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. • Add half the cheese; stir until melted, 1 minute (save the rest for serving).

4

• Divide lettuce leaves between plates. Fill with beef mixture, pickle, shredded lettuce, crispy fried onions, remaining cheese, and special sauce. Serve.