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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
We go nuts over hamburgers. Just check out our quest for the ultimate burger for proof. Sadly, sometimes we have to cut back on the carbs or, honestly, we just crave the extra cool crunch iceberg. Replacing the buns with lettuce lets us feel a little more lax on our burger cravings. It's a win-win.
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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
tomato, sliced
Ranch dressing, for serving
Directions
- Step 1Slice 8 large rounds from the edges of the head of iceberg to create buns.
- Step 2In 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.
- Step 3Add onion slices and cook until tender, about 3 minutes per side. Set aside red onions and wipe skillet clean.
- Step 4Return 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 cheese has melted, about 1 minute more.
- Step 5To 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.
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