Every Helping
Sign in

Dinner recipe · from the recipe book

Mustard-Seared Beef Smash Burger Lettuce Wraps

Crispy-edged beef patties seared with a swipe of yellow mustard, melted cheddar, tangy quick dill pickles and caramelized onion, all tucked into crunchy romaine leaves.

Mustard-Seared Beef Smash Burger Lettuce Wraps

Ingredients

  • 1¼ lb560 gGround beef, 90% leandivided into 8 loose balls
  • 2 cups sliced200 gCucumberthinly sliced into rounds
  • ⅓ cup90 gApple cider vinegar
  • ¼ cup60 gWaterhot
  • 2 tsp8 gGranulated sugar
  • ⅔ cup sprigs6 gFresh dillchopped
  • ¾ tsp4 gSalt
  • 1½ medium160 gYellow onionthinly sliced
  • 2¼ tsp10 gCanola oil
  • 3½ tbsp50 gYellow mustard
  • ¾ tsp2 gBlack pepper
  • 1 tsp3 gGarlic powder
  • ½ cup shredded60 gCheddar cheesethinly sliced
  • 6⅓ cups chopped300 gRomaine lettucelarge leaves separated, washed and dried
  • 1½ medium200 gTomatoessliced

Steps

  1. Make the quick pickles first: stir the hot water, cider vinegar, sugar and half the salt in a bowl until dissolved, then add the cucumber and dill. Set aside for at least 20 minutes while you cook.
  2. Heat half the canola oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring often, 10 to 12 minutes until soft and golden. Move the onion to a plate and wipe out the skillet.
  3. Season the beef balls with the remaining half of the salt, the black pepper and the garlic powder.
  4. Heat the skillet over high heat until very hot and add the remaining half of the canola oil. Add 4 beef balls and smash each flat with a sturdy spatula into thin patties.
  5. Cook 2 minutes until the edges are crisp and browned. Brush the tops with one quarter of the mustard, flip, and top with half the cheddar. Cook 1 to 2 minutes more until the beef reaches 160°F (71°C). Transfer to a plate.
  6. Repeat with the remaining 4 beef balls, another quarter of the mustard and the remaining half of the cheddar.
  7. Drain the pickles. Stack 2 romaine leaves per wrap, add two patties, then top with the onion, tomato and pickles. Spoon the remaining half of the mustard over the top, wrap the romaine around and serve.

Contains: Milk.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book