Tired of the same old boring burger? Get ready to ignite your taste buds! These Kimchi Lettuce Wrap Burgers are the perfect fusion of a classic American favorite and bold Korean flavors. They’re incredibly juicy, packed with the spicy, tangy crunch of kimchi, and wrapped in crisp lettuce for a low-carb, keto-friendly meal that comes together in less than 15 minutes. It’s the weeknight dinner upgrade you’ve been searching for!
Ingredients
• BURGERS
• 1 tablespoon lard or avocado oil (15 ml)
• 1 pound ground beef, 80/20 recommended (450g)
• 1½ teaspoons fine sea salt (9g)
• 1 teaspoon ground black pepper (2g)
• FOR SERVING
• 8 large lettuce leaves (butter, romaine, or iceberg)
• ½ cup kimchi, drained and roughly chopped (75g)
• ½ cup chopped red cabbage (50g)
Instructions
1. Gently form the ground beef into 4 equal-sized patties, about ½-inch thick. Avoid overworking the meat. Make a small indent in the center of each patty with your thumb to prevent them from puffing up.
2. Season the outside of the patties generously with sea salt and black pepper.
3. Heat the lard in a large cast-iron skillet over medium-high heat until it shimmers. Carefully place the patties in the skillet, ensuring not to crowd the pan.
4. Cook for 3-4 minutes per side for a perfect medium, or until they reach your desired level of doneness. Resist the urge to press down on the burgers as they cook!
5. Assemble your burgers by placing each patty on a stack of two lettuce leaves. Top with a generous spoonful of kimchi and a sprinkle of chopped red cabbage. Serve immediately.
Nutritional Information
• (per serving)
• Calories: 410 kcal
• Protein: 25g
• Fat: 33g
• Net Carbohydrates: 3g
Pro Tips
• For the juiciest burgers, only salt the exterior of the patties right before cooking. Salting the meat mixture beforehand draws out moisture, resulting in a tougher texture.
• Use 80/20 ground beef. The higher fat content is crucial for a moist, flavorful burger that doesn’t dry out during cooking.
• For an extra flavor kick, mix a tablespoon of gochujang paste with ¼ cup of mayonnaise for a spicy, creamy sauce to drizzle on top.
• Store leftover patties in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat until warmed through.
FAQ
Q: What kind of lettuce is best for burger wraps
A: For these lettuce wrap burgers, you can use large leaves from butter, romaine, or iceberg lettuce. Butter lettuce is soft and pliable, while romaine and iceberg provide a sturdier, crispier crunch.
Q: Can I make these burgers ahead of time
A: Yes, you can cook the burger patties ahead of time. Store the cooked patties in an airtight container in the fridge for up to 4 days. Reheat them in a skillet and assemble with fresh lettuce, kimchi, and cabbage just before serving for the best texture.
Q: Is this recipe spicy
A: The spiciness of this recipe depends entirely on the kimchi you use, as brands vary in heat level. For a milder burger, choose a mild kimchi. For an extra spicy kick, add the optional gochujang mayonnaise sauce mentioned in the pro tips.
Q: Why use 80/20 ground beef for this recipe
A: Using 80/20 ground beef is recommended because its higher fat content is crucial for creating a juicy, flavorful burger. Leaner ground beef can easily become dry and tough, especially when cooked without a bun to trap moisture.
