Lettuce Wrap Swiss Cheese Burger
/
INGREDIENTS HIGHLIGHTS
I kept the ingredients simple in this recipe: beef, cheese, lettuce, tomato, onion, pickles and mayo. Although, I did go outside of the lines of a classic burger with the Swiss cheese. For me, sometimes the simplicity of these ingredients together, no matter what cheese you prefer, is all I want in a great burger moment. You can really taste how each component comes together for that perfect burger bite.
Don’t get me wrong, I love expanding and innovating on a good burger profile. More of those to come, for sure.
HOW TO MAKE IT
Essential Rules for All Skillet Burgers
The Pan: Use cast-iron or stainless steel. Non-stick pans cannot handle the high heat required for a proper sear.
The Seasoning: Only season your meat right before it hits the hot pan to prevent the salt from drawing out moisture prematurely.
No Pressing: Unless you are smashing a thin ball in the first 10 seconds, never press down on your burger with a spatula while it cooks. This squeezes out the juices and dries out the meat.The Diner-Style Smash Burger (Crispy & Thin)
The Diner-Style Smash Burger (Crispy & Thin)
Best for those who love lacy, crispy edges and melted cheese.
The Meat: 80/20 ground chuck. Do not overwork the meat. Roll it into loose, 3-ounce balls.
The Technique: Heat a cast-iron skillet over high heat until it's smoking hot. Place the meat ball in the pan and immediately smash it down hard with a heavy burger press or metal spatula. Hold it down for 10 seconds.
The Cook: Season the exposed side with salt and pepper. Once the edges are dark and crispy (about 2 minutes), scrape under the patty and flip. Top with American cheese, cover the pan briefly to melt, and serve on a toasted potato bun.
The Tavern-Style Burger (Juicy & Thick)
Best for those who prefer a pink, juicy center and a robust, beefy bite.
The Meat: 80/20 ground chuck or a custom blend (like short rib and brisket). Gently form into a 6-to-8-ounce patty, making it slightly wider than your bun as it will shrink inward. Press a dimple into the center to prevent it from puffing up.
The Technique: Heat a skillet over medium-high heat with a teaspoon of high-smoke-point oil.
The Cook: Sear for 3 to 4 minutes without moving it. Flip, add your cheese, and lower the heat. Cook for another 3 to 4 minutes until you reach an internal temperature of 135° F for medium-rare. Let it rest for 5 minutes before serving.
FINISH
Place the burger in the middle, like it's a big flower. Top with a dollop of whipped mayonnaise. Serve it like this and your guests can choose which and how much of the toppings they will use when they assemble the burger to eat it.
Lettuce Wrap Swiss Cheese Burger
Ingredients
Instructions
- Shape your ground beef into 2 patties and sprinkle generously with salt and pepper.
- Melt butter in skillet over medium heat. Make sure the skillet is large enough to accommodate both patties, or do them one at a time in a smaller skillet (like I did). Check the notes, because there are so many different ways to skillet cook a burger and you want to get it how YOU want it.
- If you're doing the thicker style (like me), cook for 4 minutes and then flip over (it should be nicely charred on the other side). Let it cook for a minutes, then add the cheese over the top and put a lid on the pain. Cook another minute or two until the cheese has become nice and melty.
- Remove from the pan with a spatula and set on a paper-towel covered board or plate.
- Get your serving plates ready. Start with the lettuce leaves by layering a few leaves on the upper and lower parts of the plate (that will be the top and bottom layers of your lettuce leaf bun).
- Next layer the tomatoes, onion and pickles around the lettuce.
- Please the burger in the middle, like it's a big flower. Top with a dollop of whipped mayonnaise. Serve it like this and your guests can choose which and how much of the toppings they will use when they assemble the burger to eat it.
Notes
The Diner-Style Smash Burger (Crispy & Thin)
Best for those who love lacy, crispy edges and melted cheese.
- The Meat: 80/20 ground chuck. Do not overwork the meat. Roll it into loose, 3-ounce balls.
- The Technique: Heat a cast-iron skillet over high heat until it's smoking hot. Place the meat ball in the pan and immediately smash it down hard with a heavy burger press or metal spatula. Hold it down for 10 seconds.
- The Cook: Season the exposed side with salt and pepper. Once the edges are dark and crispy (about 2 minutes), scrape under the patty and flip. Top with American cheese, cover the pan briefly to melt, and serve on a toasted potato bun.
The Tavern-Style Burger (Juicy & Thick)
Best for those who prefer a pink, juicy center and a robust, beefy bite.
- The Meat: 80/20 ground chuck or a custom blend (like short rib and brisket). Gently form into a 6-to-8-ounce patty, making it slightly wider than your bun as it will shrink inward. Press a dimple into the center to prevent it from puffing up.
- The Technique: Heat a skillet over medium-high heat with a teaspoon of high-smoke-point oil.
- The Cook: Sear for 3 to 4 minutes without moving it. Flip, add your cheese, and lower the heat. Cook for another 3 to 4 minutes until you reach an internal temperature of 135° F for medium-rare. Let it rest for 5 minutes before serving.
Essential Rules for All Skillet Burgers
- The Pan: Use cast-iron or stainless steel. Non-stick pans cannot handle the high heat required for a proper sear.
- The Seasoning: Only season your meat right before it hits the hot pan to prevent the salt from drawing out moisture prematurely.
- No Pressing: Unless you are smashing a thin ball in the first 10 seconds, never press down on your burger with a spatula while it cooks. This squeezes out the juices and dries out the meat.