Description

These Whole30 Burgers offer a delicious, Paleo-friendly take on a classic burger joint favorite, using crisp iceberg lettuce as buns and caramelized onions for rich flavor. Perfectly seasoned, thin beef patties are stacked with tangy pickles, ripe tomato slices, and a creamy Whole30-compliant sauce, delivering a low-carb, gluten-free meal that satisfies burger cravings without breaking dietary commitments.

Ingredients

For the Sauce

½ cup Whole30-compatible mayonnaise (store-bought or homemade)
3 tablespoons Whole30-compatible ketchup (store-bought or homemade)
2 tablespoons Dill relish (omit if on Whole30)
1 tablespoon + an extra 1-2 teaspoons coconut aminos if on Whole30
½ teaspoon Vinegar
2 teaspoons Maple syrup (do NOT use if on Whole30)

For the Lettuce “Buns”

1 small-medium head iceberg lettuce

For the Burgers

3 teaspoons avocado oil, divided
2 medium white onions, finely chopped (approximately 3 cups)
¾ teaspoon salt, plus more to taste
1-3 tablespoons water, as needed
½ pound lean ground beef
¼ cup mustard
8 dill pickle chips
2 quarter-inch thick slices ripe tomato

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Instructions

Make the Sauce: In a small bowl, combine the Whole30-compatible mayonnaise, ketchup, dill relish (omit if on Whole30), coconut aminos, vinegar, and maple syrup (only if not following Whole30). Stir thoroughly until well mixed. Place the sauce in the refrigerator to chill while preparing the rest of the burger.
Prepare the Lettuce “Buns”: Slice off the iceberg lettuce stem about ½” to ¾” from the bottom. Cut the head into four wedges by cutting down the center, then slicing each half into quarters. Remove the middle two-thirds of each wedge, leaving approximately ¾” thick lettuce “buns” that are sturdy enough to hold the burger fillings. Set aside.
Caramelize the Onions: Heat 2 teaspoons of avocado oil in a medium non-stick skillet over medium-high heat until shimmering. Add the finely chopped onions and ¾ teaspoon salt. Reduce heat to medium-low, stirring occasionally, cook until onions brown, about 15 minutes. When they start to look dry and sizzle, add 1 tablespoon water, stir until evaporated and onions sizzle again. Repeat this watering and stirring cycle around 3 times for about 30 minutes total until onions are very dark brown and deeply caramelized. Transfer onions to a bowl and let cool.
Shape and Season the Patties: Divide the ground beef into four evenly sized portions (2 ounces each). Flatten each into very thin, wide patties about ¼” thick and 4″ wide. Season both sides generously with salt and pepper to taste.
Cook the Patties: Heat the remaining 1 teaspoon avocado oil in a large cast-iron skillet over medium-high heat until very hot. Add the patties to the skillet without crowding. Spread 1 tablespoon mustard on the raw top side of each patty. Cook the patties without moving for 2-3 minutes until very well browned and crusty on the bottom. Flip the patties so the mustard side is down, and cook for an additional 30 seconds to 1 minute.
Assemble the Burgers: Spread approximately 1 scant tablespoon of the prepared sauce on the inside of one lettuce bun wedge. Layer with 2 dill pickle chips, then 1 slice of tomato. Add 1 cooked burger patty, top with 1 tablespoon of caramelized onions (or more to liking). Add the second burger patty and another tablespoon of caramelized onions. Spread additional scant tablespoon of sauce, add 2 more pickles, and cover with the top lettuce bun. Wrap in parchment paper or aluminum foil for easier handling. Repeat to create a second double burger and serve immediately.

Notes

Make your own Whole30-compliant mayonnaise and ketchup at home or purchase store-bought brands certified Whole30 to ensure compliance.
Omit dill relish and maple syrup when strictly following Whole30 guidelines as these contain sugar or non-compliant ingredients.
Coconut aminos add a salty, umami flavor but adjust amounts to keep within Whole30 limits.
Use a cast-iron skillet for best caramelization and crust on the burger patties.
For easier eating, wrap assembled burgers in parchment or foil to keep them together without buns.
These burgers are naturally gluten-free, low-carb, and Paleo-friendly, perfect for Whole30 or similar diets.