Keto Burger

In-N-Out Burger Lettuce Wraps totally rescued me one night when I realized I’d hit “burger craving” mode hard but didn’t want all the bread. Maybe you know the feeling? It’s like, I want something juicy and messy and ridiculously tasty, but let’s skip the carb nap after. Luckily, I figured out how to make this genius little swap at home. Turns out, you don’t need to drive across town and wait in that endless line. You just need a handful of ingredients and a big appetite.

Watch how to make In and Out Burger Lettuce Wraps

If you’re more of a “show me, don’t tell me” kind of cook, watching a quick demo is super helpful. I always look for a step-by-step, especially for wraps (since, shocker, lettuce isn’t the tidiest bun). There’s usually a hack I’d miss if I didn’t see someone actually flipping the burger straight onto the lettuce and tucking in the cheese all oozy. The visuals make it less intimidating, and hey, watching cheese melt is a real mood booster. Plus, you’ll probably pick up a trick or two for keeping those wraps from falling apart. Just don’t judge my wrapping skills, okay?

How to make this recipe step by step

So, listen. You do not need chef skills for In-N-Out Burger Lettuce Wraps. You need the right stuff and, okay, a tiny bit of patience if your lettuce wants to rebel.

First, go after some ground beef. Don’t go too lean—seriously, the fat is flavor. Season it up. Smash the patties thin right onto a hot skillet. That’s the “secret” to getting that slightly crispy edge. Once you see the juices pooling, add a slice of good old American cheese (yes, really—just trust me here).

Pop out your biggest leaves from a head of iceberg lettuce—try not to tear ’em. Basically, you’re making two big lettuce “buns.” Smear both sides with a homemade sauce. The sauce can’t just be ketchup. Try mixing a little mayo, mustard, and some chopped pickles for magic. Layer the cheesy patty, some tomato, sliced onion if you want, and then wrap it up. That’s it. It’ll be awkward to hold. You’ll get sauce on your hands. Worth it, I promise.

Tips & Tricks

Lettuce wraps are messy joy, but you can totally win at them. Here’s what I’ve learned, sometimes the saucy way:

Don’t skimp on drying those lettuce leaves. Soggy lettuce is pretty much fast track to burger disaster. If your tomatoes are watery, let ’em hang out on a paper towel for a minute. And don’t be shy about the sauce—it brings everything together, plus it makes things extra drippy and fun, just like at the real spot. If you want your onions super mild, soak them a few minutes in ice water first, then drain. My last trick (maybe obvious?)—double up the lettuce if you’re feeling wild. Seriously, more structural support never hurt anyone.

“Tried making these wraps last weekend and my family practically inhaled them Biggest win was how fresh they tasted. Never thought I’d say no to a burger bun, but here we are.” — Jamie from Temecula

Ways to serve this

Alright, you’ve got your stack of In-N-Out Burger Lettuce Wraps—now what? Some nights, those wraps alone are perfect, but sometimes I want it to feel like a five-star restaurant (okay, at least a proper burger joint).

• Serve up with baked sweet potato fries or the legit thing if you’re not calorie counting.
• Scoop a little extra sauce on the side for dipping. Trust me, you’ll use it.
• Fresh veggie sticks make it feel healthy—even if you’re double stacking cheese.
• Add a dash of hot sauce if you need a little wakeup call.

It’s as easy as that. You don’t need a hundred sides. Keep it simple and let those lettuce wraps shine.

How to get this recipe right

You can mess these up if you’re in a rush or don’t have the right lettuce. Here’s what I’d yell at my past self: buy two heads of lettuce in case the first one falls apart. Go for a good sear on your patty. The sauce should be a little zippy; if it’s bland, your burger will be, too. I also changed my tune on cheese—don’t overthink it. Pick the one that melts smooth and gooey. Finally, have your toppings ready to go before the patties hit the pan. Nothing bums me out more than cold cheese on a hot burger.

Common Questions

Can I make In-N-Out Burger Lettuce Wraps ahead of time?
Not really. The lettuce gets limp and the whole thing falls apart. Better to make and eat right away.

Do I have to use iceberg lettuce, or can I try something else?
You could try romaine or butter lettuce, but honestly, iceberg holds up the best. Everything else rips too quick.

Is there a secret to getting grilled onions just right?
Slow and low heat, a bit of oil, and some patience. Don’t rush. Let them get soft and golden.

Any vegetarian ideas for these wraps?
Oh definitely—try a grilled portobello in place of the beef. Big flavor, still nice and juicy.

Can I freeze the cooked patties for later?
You can, but they’re just not as good warmed up. If you must, wrap them tight and reheat gently.

Roll Up Your Sleeves, Dinner’s Ready

To sum up—In-N-Out Burger Lettuce Wraps changed my mind about going bun-less. You really can have a killer burger at home, even if you’re bad at grilling or watching your carbs. Just follow the quick steps, make way more sauce than you think you’ll need, and keep those lettuce leaves crisp. If you’re curious about more ideas, check out the Not So Secret Menu – In-N-Out Burger or peek at these In and Out Burger Lettuce Wraps | Get Inspired Everyday! for extra inspiration. Try it out tonight—your kitchen could honestly steal the show from any drive-thru.